Name: Delicious Strawberry Flaugnarde Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 tbsp Butter for greasing the baking dish; 1.25 cups Milk (whole or 2%); 2/3 cups Granulated Sugar (adjust for less sweetness); 3 large Eggs (room temperature); 1/2 tsp Kosher Salt; 1 tbsp Vanilla Extract (optional, can substitute with almond extract); 1/2 cup All-Purpose Flour (or gluten-free flour); 2 cups Ripe Strawberries (hulled and halved); Powdered Sugar for dusting

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Introduction

Strawberry Flaugnarde is a delightful French dessert that combines ripe strawberries with a light, custard-like batter. It’s perfect for dessert night when you want something simple yet impressive that showcases fresh fruit beautifully.

A round tart in a white scalloped ceramic dish, with a golden crust holding a creamy pale yellow custard layer, topped with bright red halved strawberries arranged evenly across the surface, dusted lightly with white powdered sugar; the dish sits on a round wooden board placed over a white marbled texture, with extra whole strawberries scattered around and a small white bowl filled with powdered sugar nearby, alongside a folded striped cloth and two rustic knives on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp Butter for greasing the baking dish
1.25 cups Milk (whole or 2%)
2/3 cups Granulated Sugar (adjust for less sweetness)
3 large Eggs (room temperature)
1/2 tsp Kosher Salt
1 tbsp Vanilla Extract (optional almond extract)
1/2 cup All-Purpose Flour (or gluten-free flour)
2 cups Ripe Strawberries (hulled and halved)
Powdered Sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (180°C) and position a rack in the middle.
Step 2: Generously butter an 8-9 inch baking dish to ensure the flaugnarde releases easily after baking.
Step 3: In a large mixing bowl, whisk together the milk, sugar, eggs, and vanilla extract until smooth and creamy.
Step 4: Gradually add the flour and salt to the mixture, whisking continuously until the batter is smooth with no lumps.
Step 5: Spread the halved strawberries evenly on the bottom of the prepared baking dish, then pour the batter gently over the fruit.
Step 6: Bake for about 1 hour, or until the top is golden brown and the center is slightly wobbly.
Step 7: Remove from the oven and transfer the dish to a wire rack to cool slightly. Serve warm or at room temperature, dusted with powdered sugar.

Tips & Variations

For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.
Try substituting strawberries with other fresh fruits like peaches, cherries, or blueberries for variety.
Use almond extract instead of vanilla for a nutty twist.
Make sure eggs are at room temperature to help create a smooth batter.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving. The flaugnarde is best enjoyed fresh but still tastes delicious when warmed.

How to Serve

The image shows a round tart with a golden crust in a white ceramic dish with a handle. The tart has two main layers: a smooth, pale yellow custard base and a top layer of whole and halved bright red strawberries, dusted lightly with white powdered sugar. There are three small green mint leaves placed near the center of the tart, adding a fresh touch. The dish rests on a round wooden board, over a purple cloth with a white lace edge, all set on a dark, worn wooden table. Fresh strawberries are scattered around the tart, enhancing the natural, fresh look. A silver spoon lies next to the dish at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for texture and flavor. If using frozen, thaw and drain them well to avoid excess moisture that can affect the batter.

Can I make this dessert gluten-free?

Yes, substitute all-purpose flour with your preferred gluten-free flour blend, making sure it’s suitable for baking.