Inspired by lessons in the art of dining that 2024 Writer-in-Residence Jennifer L. Scott learned during her time as a foreign exchange student in Paris, the Victoria test kitchens developed a menu based on her memories of preparing meals with Madame Chic. Particularly meaningful to the young girl was realizing that every task holds the potential for mindfulness and care—a shift that to this day informs the author’s approach to daily living. Jennifer’s perspective aligns with the milieu of Victoria, as evinced by the Tartes aux Fraises developed by our chefs.
Tartes aux Fraises
Makes 1 (9-inch) tart
Ingredients
- Pâte Sucrée (recipe follows)
- 2½ cups half-and-half
- ½ cup granulated sugar, divided
- 4 egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 3 tablespoons unsalted butter, softened
- 1½ tablespoons vanilla bean paste
- 1 (1-pound) container fresh strawberries, hulled
- ¼ cup apricot glaze or strained apricot preserves
- 1 tablespoon water
- Garnish: fresh mint leaves, edible flowers
Instructions
- Preheat oven to 325°.
- On a lightly floured surface, roll Pâte Sucrée to an approximately ¼-inch-thick, 14-inch-wide disk. Carefully transfer to a 9-inch tart pan with a removable bottom, pressing lightly to make sure pastry fills pan and grooves completely. Use a paring knife to trim the excess. Using a fork, evenly prick bottom of crust. Refrigerate until firm, at least 30 minutes.
- Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. Bake until edges of crust are dry and lightly browned, 5 to 8 minutes. Let cool completely in pan.
- In a small saucepan, heat half-and-half and ¼ cup sugar over medium heat, stirring occasionally, until steaming. (Do not boil.)
- In a medium bowl, whisk together egg yolks, cornstarch, flour, salt, and remaining ¼ cup sugar. Pour hot milk mixture into egg yolk mixture, whisking constantly. Return mixture to saucepan, and cook, whisking constantly, until mixture starts to boil. Let boil, whisking constantly, until mixture has thickened and cornstarch flavor has cooked out, 2 to 3 minutes.
- Remove from heat and transfer to a medium heatproof bowl. Stir in butter and vanilla bean paste until completely combined. Cover with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until completely cooled, at least 1 hour.
- Whisk chilled custard until smooth. Spoon into cooled tart shell, smoothing as desired. Top with strawberries as desired, halving and quartering larger strawberries as needed.
- In a small heatproof bowl, add apricot glaze or preserves and 1 tablespoon water. Microwave on high in 15-second intervals, stirring in between each, until combined and apricot is fluid. Using a pastry brush, lightly brush warm apricot mixture over strawberries. Garnish with mint and edible flowers, if desired.
Pâte Sucrée
Makes 1 (9-inch) piecrust
Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup confectioners’ sugar
- ½ teaspoon kosher salt
- 1 large egg, room temperature
- 1¾ cups all-purpose flour
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, and salt. Beat at medium speed until pale and creamy, 2 to 3 minutes. Add egg and beat until combined, stopping occasionally to scrape down sides of bowl.
- With mixer at low speed, gradually add flour to butter mixture. Beat until just combined. Form dough into a flat disk and wrap in plastic wrap. Refrigerate for at least 1 hour, preferably overnight.
