I won’t lie to you: exceptional conditions are needed to deliver tartlets featuring wild strawberries, even just as a topping.

The balance between the slight acidity of the strawberries and the fruity sweetness of the white peach is… wow.

For 6 tartlets

For the shortcrust pastry

• 250g all-purpose flour
• 120g butter
• 75g cane sugar
• 1 egg

For the custard

• 25cl milk
• 60g cane sugar
• 4 egg yolks
• 25g all-purpose flour
• 1/2 vanilla bean

For the topping

• 3 white peaches
• 60g wild strawberries

The Method

Shortcrust pastry
Make the shortcrust as you usually do. If dont have a usual method, here’s how I make it:

Cut the butter into small pieces, then add the beaten egg and mix roughly. Gradually add the flour mixed with sugar without overworking the dough.

Chill for 1 hour before rolling it out and placing it into molds. Prick the bases to prevent puffing.

Bake at 180°C (350°F) for 15 minutes for an optimal golden finish.

custard
Same here—make it however you usually do. I prepare it like this:

Split and scrape the vanilla bean, then infuse it in the milk for 15 minutes over low heat, stirring gently.

In a separate bowl, mix the egg yolks with the sugar, then add the flour, whisking until smooth.

Gradually add the milk to the egg mixture, stirring continuously. Pour the mixture back into the saucepan, raise the heat slightly, and stir until it thickens.

Remove from heat and stir for another minute off the heat to prevent the bottom from hardening.

Chill before use.

Before assembling
Peel the peaches and cut the halves into thin slices.

Assembly

Layer the pastry cream at the bottom of the tart shell, place a peach slice in the center, and arrange wild strawberries around it.

(Note: In this version, there’s a litte bit too much custard.)