Tarte aux fraises

Tarte aux fraises... [tart oh frehz] This, my friends, is the dessert I live for. A combination of a crunchy yet soft crust, a light vanilla custard, fresh strawberries and a yummy glaze to top it all off. What's not to like? And so many food groups too... fruit, dairy, grains, n'est-ce pas?
Here is my first ever photographed tarte aux fraises experience. Summer 2006 in the city of Avignon, France. They were in the middle of a canicule (heat wave), hence the frizzy hair and lack of make-up. I had quite a few tarte aux fraises that summer... but also a lot of ice cream. Since we're talking about desserts, I think it's fair to throw in my opinion that I would like the USA to start serving ice cream with one of those cookies in it, like they do in France. I would also like to add that despite my ridiculous consumption of pastries and ice cream, I managed to come back to the states even skinnier. I think I'll save those stories for another post. I did not return to France again until 2010, and when I did, I indulged. Multiple times.


One of my cooking projects this summer will be to make my own tarte aux fraises, but I will need tarte pans as well as good strawberries. And I'm a little intimidated by the whole glaze thing... I had a French professor in college who came in one day carrying two tarte aux fraises and after our puzzled looks (this was not the norm), explained "I'm working on perfecting my glaze." Only a true Frenchman is comfortable enough in his masculinity to make such a statement in a room full of college students. Ever since then, I've always assumed the glaze process must be très compliqué.

Until summer, I will be forever thankful for La Chatelaine, a wonderful French bakery not far from where I live. I convinced my husband to take me there for Valentine's Day, and after some delicious boeuf bourguignon, you know what I ordered for dessert...Délicieux.