The classic French strawberry tart — pâte sucrée shell, crème pâtissière base, fresh strawberries — is an assembly exercise requiring correct timing of all three components and a glaze that preserves the strawberries' appearance at service.
- **Pâte sucrée:** Buttery, sweet short pastry — blind-baked until fully cooked and golden. The pastry must be completely cold before filling. - **Crème pâtissière (CR-17):** At a spreadable consistency — slightly firmed by refrigeration but not set hard. - **The strawberries:** Room temperature (not refrigerated directly before service) — cold suppresses the volatile strawberry esters that are the fruit's aromatic identity. - **The glaze:** Strained apricot jam, heated and thinned with water — applied to the strawberries by brush immediately before service. The glaze provides shine and extends the strawberries' appearance by slowing oxidation. - **The timing:** The tart should not be assembled more than 2 hours before service — the pastry begins to absorb moisture from the crème pâtissière and softens.
France: The Cookbook