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Tartes Aux Fraises (Strawberry Tarts - France)

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“This recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin has a stunning presentation & would be perfect as an elegant dinner party finale, but is also a surprisingly easy make-ahead fix. Per the intro: "Strawberry tart is a classic dessert & a perennial favorite at Chez Serge in Saint-Owen, France. This version is enriched w/an almond cream filling, giving it a deliciously smooth texture & delicate flavor." This dessert looks amazing & for me would not require such excess, but a rose champange was suggested as ideal to pair w/it. *Enjoy* !”
4 Strawberry Tarts

Ingredients Nutrition


  1. Preheat oven to 350F (180C).
  2. Make filling by mixing the sugar & ground almonds together in a bowl. Then blend in the softened butter, egg, flour & rum (or kirsch). Set aside in a cool place.
  3. Make bases by rolling out the puff pastry into 4 circles of equal diameter (approx 4-in). Prick the circles well using the tines of a fork, leaving a 1/4-in circular border. Spread almond cream filling over the pastry & allow to sit for a few minutes.
  4. Bake for 20 minutes, remove from oven & allow to fully cool. Wash, drain, hull & thinly slice strawberries while bases are cooking & cooling.
  5. You are essentially done at this point & can set aside the bases & strawberries for final assembly at your pleasure. To Assemble: Arrange strawberries on the bases in rosette shapes, sprinkle w/powdered sugar & serve immediately. (So easy! Was I right or not?).

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