16/06/2026
May in Paris means tarte aux fraises.
Every patisserie window transforms. The croissants stay, the pain au chocolat stays, but suddenly there are trays of tarte aux fraises — whole strawberries set upright in crème pâtissière, on a perfectly baked short crust, powdered sugar if the baker's in a generous mood.
It's one of those things that French pastry does without calling attention to itself. No seasonal marketing campaign. No limited edition anything. Just: the strawberries are good right now, so here is the tart.
**Local tip:** The French strawberry you want is the Gariguette — a long, pointed variety with an intense flavor that bears no resemblance to the large tasteless ones sold in supermarkets year-round. It shows up at the market in late April and is gone by July. If a patisserie is using real Gariguettes, you'll taste the difference immediately.