The Norman strawberry tart is a variation of the traditional Normandy tart, also known as the Alsatian tart . The Norman tart is a recipe originating from Normandy, a region in northwest of France. It is typically made with a shortcrust pastry “pâte à foncer”, a set custard cream “crème prise” and apples.
However, this tart can be made with other fruits, as shown here with strawberries. It is a delicious tart that adds a touch of freshness and fruity flavor, perfect for dessert or a snack.
Don’t hesitate to prepare it to finish off a good dinner with friends or family.
Norman strawberry tart
Table of Contents
What you’ll like about this tart :
Buttery and crispy crust: Very simple to make, the sweet shortcrust pastry used in this tart gives a crisp, golden crust that adds a pleasing and delightful texture.
Creamy filling: A creamy filling made from milk or cream and eggs, which takes less than 5 minutes to prepare. It blends perfectly with the sweetness of the strawberries, bringing an irresistible creaminess to the tart.
Fresh strawberries: The key ingredient in this tart is, of course, fresh strawberries. They add a fruity, sweet and tangy flavor, as well as a bright red color to the tart.
Flavors combination: The combination of the sweetness of the strawberries with the richness of the egg cream and the crispness of the tart base creates a flavor contrast that delights the taste buds.
Fresh and light: In summer, this tart can be a refreshingly light dessert to end a meal on a high note.
Slice of Normandy strawberry tart
Tips for successfully making this creamy strawberry tart.
Don’t overwork the dough: Rub the butter and flour quickly with your fingers until the mixture resembles fine breadcrumbs. The aim is to create a shortbread texture, taking care not to knead the dough. Once the ingredients have been incorporated, stop mixing as soon as the dough begins to form.
Let it rest in the refrigerator: Allowing the dough to rest before rolling it out gives time for the gluten to relax and the butter to firm up. The dough will not be elastic and will be easier to roll out.
Freeze lined tart ring, will prevent the dough from shrinking and collapsing during baking.
Roll out evenly: Try to roll out the dough evenly for a perfect look and to ensure even baking. You can use a Rolling pins with adjustable rings or rulers to control the thickness of the pastry.
Choosing the right mould: Use a tart mould, preferably a perforated tart ring. It allows even baking and the small holes hold the dough in place, preventing it from falling apart.
The recipe steps by steps on video
Preparation steps :
NB: You’ll find all the ingredients in the recipe card below, which you can print out.
For a 24 cm x 2 cm or 3 cm high tart ring (9.4 in x 0.8 in or 1.2 in )
Sweet shortcrust pastry :
You can see her recipe in more detail here: Shortcrust pastry
You can use the stand mixer with the flat beater to crumble the dough or a food processor.
In a medium bowl, combine the flour, salt and sugar.
Add the cold but not hard butter, cut into small pieces.
Using your fingertips, crumb the mixture until it forms a sand-like consistency
Work quickly so as not to heat the butter and melt it.
Rub the flour with the butter between your hands to refine the sandy texture. You should obtain a homogeneous mixture resembling coarse sand.
Mix the egg yolk with the water to dilute and pour over the mixture.
Stir with fingertips to combine and form a paste.
Do not knead the dough to try to cohere it together into a ball.
Pour the dough onto the work surface and smearing it with the heel of your hand against a hard surface like a marble counter top. This French technique is called “fraisage”
Push the dough in front of you, bring it back and repeat forward two or three times . Using the French technique “fraisage,” the streaks of butter are incorporated into the dough without overworking it. Gather the dough into a ball, smoothing it slightly.
Flatten it into a small disk or square for quick cooling. It will also be easier to roll out.
Wrap it in cling film and refrigerate for at least 1 h before rolling.
The resting time will allow the gluten to relax and the dough will not be elastic when you roll it out.
Take the dough out of the fridge, let it relax a little and roll it out on a lightly floured work surface. You can spread it between 2 sheets of parchment paper to avoid over-flouring.
Roll out to a 3 mm ( 0.12 in ) thickness.
Place the perforated ring in the center to check that you have enough pastry. Leave 3 cm ( 1.18 in ) on each side of the tart ring.
Put the rolled-out dough back in the refrigerator to firm up slightly and prevent it from becoming sticky during lining the tart ring.
Butter the inside of tart ring and place it on a baking sheet lined with parchment paper.
Fold the dough in half and place in the middle of the tart ring, then roll out.
Lower it against the edges of the ring to form a right angle between the bottom and sides. Press it well into the bottom of the ring and up the sides. Pinch the pastry between your thumb and index finger on the sides to make them even and thin. The pastry will be a little higher than the ring.
Trim off any excess with the roller, then trim with a knife to ensure neater edges.
Prick the bottom with a fork and place in the freezer for 30 min.
At the end of this time, prepare the set cream mixture.
The norman custard cream
In a mixing bowl, lightly whisk the sugar and eggs, then gradually add the cream while stirring.
Do not over-whisk to prevent the cream from swelling in the oven.
You’ll still have some of this cream left.
Assembly :
Preheat oven to 175°C (350°F)
Remove the tart shell from the fridge and fill with the chopped strawberries.
Pour the custard cream mixture over the top, but not all the way to the edges, otherwise it will overflow during baking.
Sprinkle with raw sliced almonds, or preferably lightly browned beforehand.
Bake for 1 hour, depending on the oven. The tart shell should be golden brown.
If you notice towards the end that the top is browning too much, place a sheet of aluminum foil on top.
Remove from the oven and place the tart ring on a cooling rack. Let it cool before unmold the tart.
Before serving, dust with powdered sugar, but you can do without it.
Normandy or Alsatian strawberry tart (french recipe)
EQUIPEMENTS
- Perforated tart ring
INGREDIENTS
- For a 24 cm x 2 cm or 3 cm high tart ring (9.4 in x 0.8 in or 1.2 in )
Sweet shortcrust pastry :
- 200 g flour (7 oz)
- 100 g butter cold but not hard, diced (3.5 oz )
- 15 g sugar (0.5 oz)
- 20 g egg yolk 1 egg yolk (0.7 oz)
- 2 pinches of salt
- 40 g water (1.4 oz)
The norman custard cream
- 250 ml liquid cream (8.8 oz) or 125 ml cream and 125 ml whole milk ( or 4.4 oz cream and 4.4 oz whole milk )
- 80 g granulated sugar (2,8 oz )
- 125 g eggs (4.4 oz ) weighed without shells (2 large eggs))
- 1 sachet vanilla sugar or the seeds of a vanilla pod
For the filling :
- 500 g strawberries washed and hulled (17.6 oz ) ( It's possible that you may use less )
Finishing touch :
- sliced almonds (optional) You can lightly brown them in the oven beforehand to make them crunchier
- Powdered sugar (optional)
PREPARATION
Sweet shortcrust pastry :
- You can see her recipe in more detail here: Shortcrust pastry
- You can use the stand mixer with the flat beater to crumble the dough or a food processor.
- In a medium bowl, combine the flour, salt and sugar.
- Add the cold but not hard butter, cut into small pieces.
- Using your fingertips, crumb the mixture until it forms a sand-like consistency.
- Work quickly so as not to heat the butter and melt it.
- Rub the flour with the butter between your hands to refine the sandy texture. You should obtain a homogeneous mixture resembling coarse sand.
- Mix the egg yolk with the water to dilute and pour over the mixture.
- Stir with fingertips to combine and form a paste.
- Do not knead the dough to try to cohere it together into a ball.
- Pour the dough onto the work surface and smearing it with the heel of your hand against a hard surface like a marble counter top. This French technique is called "fraisage"
- Push the dough in front of you, bring it back and repeat forward two or three times. Using the French technique "fraisage," the streaks of butter are incorporated into the dough without overworking it. Gather the dough into a ball, smoothing it slightly.
- Flatten it into a small disk or square for quick cooling. It will also be easier to roll out.
- Wrap it in cling film and refrigerate for at least 1 h before rolling.
- The resting time will allow the gluten to relax and the dough will not be elastic when you roll it out.
- Take the dough out of the fridge, let it relax a little and roll it out on a lightly floured work surface. You can spread it between 2 sheets of parchment paper to avoid over-flouring.
- Roll out to a 3 mm ( 0.12 in ) thickness.
- Place the perforated ring in the center to check that you have enough pastry. Leave 3 cm ( 1.18 in ) on each side of the tart ring.
- Put the rolled-out dough back in the refrigerator to firm up slightly and prevent it from becoming sticky during lining the tart ring.
- Butter the inside of tart ring and place it on a baking sheet lined with parchment paper.
- Fold the dough in half and place in the middle of the tart ring, then roll out.
- Lower it against the edges of the ring to form a right angle between the bottom and sides. Press it well into the bottom of the ring and up the sides. Pinch the pastry between your thumb and index finger on the sides to make them even and thin. The pastry will be a little higher than the ring.
- Trim off any excess with the roller, then trim with a knife to ensure neater edges.
- Prick the bottom with a fork and place in the freezer for 30 min.
- At the end of this time, prepare the set cream mixture.
The norman custard cream
- In a mixing bowl, lightly whisk the sugar and eggs, then gradually add the cream while stirring.
- Do not over-whisk to prevent the cream from swelling in the oven.
- You'll still have some of this cream left.
Assembly :
- Preheat oven to 175°C (350°F)
- Remove the tart shell from the fridge and fill with the chopped strawberries.
- Pour the custard cream mixture over the top, but not all the way to the edges, otherwise it will overflow during baking.
- Sprinkle with raw sliced almonds, or preferably lightly browned beforehand.
- Bake for 1 hour, depending on the oven. The tart shell should be golden brown.
- If you notice towards the end that the top is browning too much, place a sheet of aluminum foil on top.
- Remove from the oven and place the tart ring on a cooling rack. Let it cool before unmold the tart.
- Before serving, dust with powdered sugar, but you can do without it.
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