French “Tarte aux Fraises”

French “Tarte aux Fraises”



Print Recipe
  • 2 cups fromage blanc
  • 1 tablespoon lemon zest
  • 2 eggs
  • 2 egg yolks
  • ½ cup sugar
  • 1 baked tart crust (or use our favorite recipe — see Chef’s Suggestion)
  • 2 cups assorted fresh berries
  • Preheat oven to 350°F.
  • Mix together all ingredients, except the berries, and fill one 9-inch pie tart shell or four 6-inch tart shells with the mixture. Bake until just slightly brown around the edges and almost set. Remove from oven and cool to room temperature or refrigerate overnight.
  • Arrange berries on top before serving, glaze with apricot jam (mixed with a little hot water if needed) or sprinkle with confectioned sugar.



Making your own pie shell can be the deal breaker for luscious tarts. Here are some ways you can avoid the pie crust struggle: Buy the crust. Some good ready-made crusts are now available in specialty stores or supermarkets. We recommend the pie shell from our friends at Vermont Mystic Pie. For a tartlet, use a big, flat butter cookie and spread it with the fromage blanc mixture (without the eggs) and top with fruits. Crumbled cookies or crackers, mixed with a little bit of butter, and then pressed into the pan also work.

If you insist on making your own crust, here is an easy recipe:

  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup cultured butter unsalted, chilled and diced
  • ¼ cup ice water

In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball, but don’t overwork the dough. Wrap in plastic and refrigerate for 4 hours or overnight.