Strawberry Tart with Bavarian Cream

Preparation info
  • Serves


    • Difficulty


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

This is a classic French fruit tart that I served for years at Lutèce. It can also be made with fresh kiwis. Whichever fruit you use, the tart will be a beautiful reminder of classic French desserts.


  • 28 grams (1 ounce) all-purpose flour for dusting
  • 1 recipe Pâte Brisée


Prepare your mise en place.

Preheat the oven to 191°C (375°F).

Lightly flour a clean, flat work surface. Place the pastry in the center and, using a rolling pin, roll the dough out to a 3-millimeter (⅛-inch)–thick circle about 27.5 centimeters (11 inches) in diam