The French tart ... a recipe with many fans because it is truly delicious

Ingredients:

3 cups flour a small pinch of salt 1/4 teaspoon ground cinnamon 1 cup unsalted butter at room temperature 1 cup superfine (caster) sugar 2 eggs 1 teaspoon liquid vanilla extract 1 teaspoon lemon or orange zest

Crème Pâtissière:

3 cups milk 1/2 cup cornstarch 1/2 cup sugar 2 egg yolks 1 teaspoon vanilla 1 tablespoon lemon zest

Strawberries for decoration

Method:

On a piece of parchment paper or in a large bowl, sift the flour, salt and cinnamon and set aside.
Place the butter and sugar in an electric mixer fitted with the whisk. Beat on medium speed until the mixture is creamy.
Add the eggs, vanilla and citrus zest and beat again until combined.
Remove the whisk and attach the paddle. Add the flour mixture and run the mixer on medium speed until you have a slightly crumbly dough.
Turn the dough out onto a lightly floured surface and knead 4–5 times until smooth.
Form small balls of dough and press them into tart pans, pressing to cover the base and sides.
Chill the tart pans in the fridge for about 1 hour.
Using a small fork or a wooden skewer, prick several holes in the dough. Place a small square of parchment in each tart shell and add one or two tablespoons of dried beans or other baking weights to keep the pastry flat while baking.
Preheat the oven to 190°C (375°F), place the tart pans on a baking tray and put them on the middle rack.
Bake the tarts for 8–10 minutes, or until golden.
When the tart shells are baked, remove the pans and let them rest on a wire rack for a few minutes, then remove the shells from the pans.
Leave the tart shells on the wire rack until completely cool.
Fill the tarts with the crème pâtissière and top with sliced strawberries.
Using a small brush, glaze the strawberries with jam to give them a shine.
Chill the assembled French tart in the refrigerator until fully set before serving.

How to make the crème pâtissière:

In a medium heavy-bottomed saucepan, heat 2 1/2 cups of the milk over low heat until it comes to a simmer.
In a bowl, combine the remaining 1/2 cup milk with the cornstarch, sugar, egg yolks, vanilla and lemon zest; whisk until smooth.
Temper the egg mixture by adding a little of the hot milk while whisking quickly until combined.
Return the mixture to the saucepan with the hot milk and cook over medium heat, stirring gently until the pâtissière thickens to the desired consistency.
Strain the crème pâtissière, then cover it with plastic wrap pressed onto the surface to prevent a skin from forming.
When it reaches room temperature, refrigerate until completely chilled before using to fill the tarts.

This delicious French tart recipe comes from a friend and cook on the Shou Tabkhin site

رينا عبدالله

Click the name above to visit her page on our site and see all her tasty recipes

For more of Rina's desserts see: How to make Sfoof Dessert

For more French-style desserts see: Pâté Sablé / Petit Four

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How to Make a French Tart

Prep checklist

Cooking notes