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The strawberry we eat is the result of crossing strawberries from Virginia and Chile. This crossing was carried out simultaneously by a botanist at the botanical garden of Brest, on behalf of the Royal Court, in the Netherlands and England. From this hybrid, combining flavor and size, are born all the large-fruited strawberries consumed today in France. Plougastel, which became a major producer of strawberries at the start of the 20th century, has housed the Strawberry and Heritage Museum since 1997.
In the botanical sense, what is called a “strawberry” is an outgrowth of the floral receptacle. The natural fruit is the small, dry grain around it that is unfairly called a “seed.”
In France, Brittany only represents 3% of production volumes. The majority of strawberries come from Aquitaine (53%), Rhône Alpes (18%), Loire Valley (10%), Provence (9%) and Midi Pyrénées (8%). The main varieties are Gariguette, Darselect, and Eslenta. Since strawberries are a fragile product that requires a large amount of labor (relatively expensive in France), French producers face intense competition from other countries, particularly Spain, Portugal, Morocco, and Israel. Since 2009, Gariguette and Ciflorette produced above ground in Lot et Garonne has benefited from a red label, guaranteeing quality and environmental protection.
How to keep it?
Consume quickly because it is fragile
Its scent depends on the sunshine and varies from day to day.
Store in a cool place, as it does not tolerate refrigeration (vegetable drawer) and room temperature.
How to clean it?
Clean in a colander with a stream of water before hulling, or clean with a soft vegetable brush.
How to buy healthy?
Farm without yellow spot towards the peduncle
Ripe because, unlike other fruits, it no longer ripens when picked
Bright and firm red
Beware of fruits that are too large, too regular, or too shiny, which hide surprises.
Delicious Strawberry Tart RecipeCourse: French dessert, French RecipesCuisine: FrenchDifficulty: Medium
Discover the famous Strawberry tart, one of Classic French pastry.
2 cups strawberries
1 puff pastry
2 cups milk
4 eggs yolk
1 cup sugar
1 tablespoon butter
1 tablespoon vanilla sugar
- Custard (crème patissière) direction:
- Set out a large bowl, a medium saucepan, a whisk or heavy spoon, and a sieve or strainer.
- In the medium-sized saucepan, heat the milk with the vanilla sugar over medium heat almost to boiling.
- While the milk is heating, mix the egg yolks and sugar in the large bowl.
- Then whisk in the flour until the mixture is smooth.
- Place over medium heat, stirring or constantly whisking until the mixture thickens and reaches a boil. Continue cooking for half a minute longer, stirring hard and constantly to keep the pastry cream smooth.
- Place plastic film on the top and put it in the fridge for few hours.
- For the tart
- Preheat the oven to 380F
- Place the puff pastry in a round tart pan, prick with a fork
- Place it in the oven for 20 minutes
- Leave it cold for few minutes and add the pastry cream
- Add strawberry on puff pastry to give it a rounder shape
- Serve after 20 minutes in the fridge