Report Abuse

Blog Archive

Like us on Facebook

Follow Hankerie Pinterest

"Baker, Blogger, Food writer, recipe developer & culinary enthusiast. From Passion to Profession"

About me

Hankerie Adding food to Life



Skip to main content

Pâte sucrée (French sweet pastry) - Strawberry tart

Pâte sucrée is a French term for a rich, sweetened short pastry used for desserts such as pies, tarts and filled cookies. The shell is blind baked until entirely cooked with fresh fruit and pastry cream.

After reading my World Kitchen France cook book, few pointers that enlighten me. Most recipes don't explain in some ways, the dough starts to crumble, even practically disintegrate, when you try to lift it in the tart tin, you can use a patch method. Slide the base of a French tart tin underneath the dough, place the base inside the fluted outer ring; then take small pieces of dough and press them against the inside ring. The inside of the shell won't look as perfectly smooth as Martha Stewart's, but it will even out during baking and the exterior will look just fine. More importantly, the texture and taste of the baked crust will not be negatively affected at all.

This recipe is adapted from my French Cook Book "World Kitchen - France by Murdoch Books" pg 243

2 3/4 cups flour
small pinch of salt
150g butter
90g icing sugar
2 eggs
1 box of fresh strawberries

  1. Sift the flour and salt onto a clean work surface and make a well in the centre.
  2. Put the butter in the well and work, using a pecking action with your fingertips and thumb, until it is very soft.
  3. Add the sugar to the butter and mix together, then add the eggs and mix together.
  4. Gradually incorporate the flour, flicking it onto the mixture and then chopping through it until you have a rough dough. 
  5. Bring it together with your hands and then knead a few times to make a smooth dough. Roll into a ball, wrap in plastic wrap and put in the fridge for at least 1 hour. Roll out the pastry into a circle on a lightly floured surface and use to line a tart tin, as directed in the recipe. Trim the edge and pinch up the pastry edge to make an even border raised slightly above the rim of the tin. 
  6. Slide the tin onto a baking tray and rest in the fridge for 10 minutes.
  7. Make custard jam, whip cream and arrange the fresh strawberries into the tart.
I prefer the strawberries arrangement just like the flower petals, which similiar to blossom soon :)

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!"


ann low said…
Hi Han Ker, Good job! The strawberry tart looks very pretty. How many tarts are there in this recipe?
Hankerie said…
Dear Ann, thanks thanks. This recipe yields about 700g, make a dozen of small tarts. You may change it to the medium tart mold too :)
Zoe said…
These tarts are very perfectly shaped! Got to book mark this recipe. They look fantastic!
Edith said…
Really pretty tartlets.
Hankerie said…
@Zoe: Thanks for your comment & bookmark. Remember to like my Hankerie Facebook fan page too.

@Edith: Thanks for your lovely comment too, sweet girl.
Anonymous said…
Hankerie, thanks for your great recipe.
Jean said…
they look really gorgeous! I'm gonna imagine they're 0 calories so that I can have a lot of them at one shot hehe
Anonymous said…
Your point is valueble for me. Thanks!

My blog:
dsl vergleich berlin und dsl vergleich
Hankerie said…
@Anonymous: Thanks for dropping by.

@ Jean: Yes, I feel exactly the same too. Just hope it has 0 calories, that's why I made custard portion half for each tart. Also, I gave some to my friends in order to reduce for my own consumption :)
Waileng Tan said…
Yummy! I love strawberries. Gosh, have you ever thought of opening your own bakery? Bit like the Secret Recipe kind where people get to sit in you shop all day enjoying berry tarts!
Anonymous said…
Ooo.... looks yummy! - Liz
Hankerie said…
@ Waileng: Thanks. Planning in the pipeline.

@ Liz: I should give you one that day!!