Classic Tarte Aux Fraises

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Wedding planning is in full force and I am in complete heaven. However, aside from marrying Nathan, the wedding day is almost like a road block to the most exciting part: the honeymoon! A passion among many that Nathan and I share is traveling. Our days usually consist of at least one conversation about where we want to go, what we would do if we went there, and how we could make the trip happen. We are so fortunate to be heading to Europe the day after our wedding for a little over three weeks! We will start out in St. Tropez, France, head over to Paris, then Bruges, Belgium to Heidelberg, Germany, and finally England (we may squeeze Italy somewhere in there, too). Of course, with such an amazing trip less than two months away, my excitement is almost paralyzing! Today I decided it would be fun if I started baking and cooking dishes that represent the places we will soon be! What is more French than a classic tart?This tarte-aux-fraises is simply to die for, and a real crowd pleaser! I can’t wait to eat this on the shores of St. Tropez and along the Seine in wedded bliss!

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Nathan and I took our tarte to the beach and enjoyed it watching the sunset and brushing up on our french!

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You will need:

The perfect french pastry:

7 oz flour

2 3/4 oz sugar

3 oz chilled butter

2 egg yolks

The creme patisserie:

1/2 tablespoon vanilla

12 fl oz half and half

6 egg yolks

3 1/2 oz sugar

1 3/4 fl oz heavy whipping cream

4 Tbs flour

Glaze:

5 1/2 oz raspberries

2 tablespoons sugar

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Sift the flour into a mixing bowl.

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Add sea salt and sugar.

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Work the flour and sugar into the diced and chilled butter until completely combined. Interesting fact, you can add air to your dough by continually lifting up the mix and let it drop back in. Combine until resembles fine breadcrumbs.

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Add 2 egg yolks into the mixture mixing with a butter knife.

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On a floured surface knead the dough into a ball, really working it together. It will be crumbly so do not be discouraged!

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Wrap the dough in cling film and chill for 3o minutes.

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After 30 minutes remove the dough from the fridge and press into tarte pan. I find this easier than rolling it out! Place in fridge for 30 minutes to an hour.

Preheat the oven to 350˚.

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Cover the dough with parchment paper and fill with uncooked beans. Cook for 10 minutes. After 10 minutes remove and let cool completely!

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In a medium sized mixing bowl add 6 egg yolks.

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Add the sugar, and whisk until completely combined and creamy.

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Add the heavy cream, and flour and whisk completely, set aside.

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In a saucepan add the half and half and 1/2 tablespoon of vanilla. Bring almost to a boil, be careful not to let it burn.

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Slowly Add the egg mixture, whisking all the time to prevent the mixture from burning or lumps forming. Bring almost to a boil, reduce heat and continue to simmer for about 5 minutes over a very low heat, while continuing to whisk. It will become nice and think. Add to a bowl and cover with cling film to prevent a skin forming. Let cool completely.

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Once cooled add to the cooled crust.

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Cut off the greenery of your strawberries.

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Strategically cover the tarte in the strawberries.

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Add raspberries and sugar in small saucepan , heat gently until the sugar dissolves and the raspberries turn sauce like. Brush the strawberries with the raspberry using a pastry brush.

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