Hi, I hope you had a good weekend. Today I am sharing some Strawberry Frangipane Tarts.
If your pastry does not come together with one egg you can add a drop at a time of milk, until it comes together but be careful not to add too much.
The size at the tarts can be played with you will just end up with a different number to me. You may also get more than 6 as the thickness of the pastry may differ an may not be rolled to exactly 3mm.
The pastry may stretch a bit when working with it as it will warm up so before you trim the pastry it really important to place the lined tart tins in the freezer.
The pastry can be kept in the fridge for 3 days or can be stored in the freezer for 1 month.
You can use rice or dried beans if you don’t have baking beads.
The Frangipane mixture can be made in larger quantities and can be stored in a air tight container in the fridge for up to a week or in the freezer for a month.
A skewer can be inserted into the frangipane to test to see if it is cooked through, it should come out clean when cooked. The Frangipane should risen over the whole tart once cooked too and should be a beautiful golden brown.
Be creative with how you want to decorate your tarts, you do not have to do it the same as mine, other fruits can also be used, have a little play around and see what you prefer 🙂
If you have smaller strawberries you can hull them and place the whole strawberry upside down on the tart and serve with whipped cream on the side.
These tarts can even be served while still warm and with some warm custard or even some ice cream.
These Strawberry Frangipane Tarts may take a few steps to make but they are really all easy and can be done ahead of time too which is wonderful.
I hope you enjoy and have a good week xx
(recipe adapted from The Cook and Baker by Cherie Bevan and Tass Tauroa)
Strawberry Frangipane Tart
- For the PASTRY
- 250 g plain flour
- 55 g caster sugar
- pinch of salt
- 200 g cold butter diced
- 1 egg
- For the Frangipane
- 75 g butter
- 75 g caster sugar
- 75 g ground almonds
- 1 egg
- 20 g plain flour
- vanilla essence - few drops
- To Decorate
- 20 g flaked almonds
- 6 + strawberries depending on size or other fruit of your choice
- For the PASTRY
- In a medium bowl, sift the flour, sugar and salt. Rub the diced butter into the flour mixture with your fingertips until it resembles fine breadcrumbs. Add the egg and bring the pastry together. Place the pastry on a lightly floured surface and shape it into a flat circle. Wrap in cling film and place in the fridge for 30 minutes or overnight.
- For the FRANGIPANE
- With an mixer, beat the butter, sugar and vanilla essence together until pale and creamy.
- Add the egg and mix until well combined. Add the ground almonds and flour and mix until it is all incorporated properly.
- Lightly grease 6 12cm tart tins.
- Roll the pastry out on a lightly floured surface until about 3mm thick.
- Place the tin upside down on the pastry and cut the pastry slightly bigger than the tart tin and the place the pastry in the tin and then place in the freezer for 30 minutes.
- Preheat the oven to 180°C
- Remove the pastry from the freezer and trim the excess pastry away with a sharp knife.
- Line the tarts with a crumpled piece of baking paper and place some baking bead on top of the baking paper.
- Place in the oven and blind bake for 10 minutes, then remove the baking beads and paper and bake for a further 10 minutes.
- Remove from the oven and allow to cool.
- Place the flaked almonds in a oven proof dish and toast until just turning golden, you will need to keep an eye on them and give them a shake every few times.
- Once the pastry tarts have cooled, divide frangipane mixture between the tarts and place in the oven and bake for about 20 minutes or until the frangipane is golden and firm.
- Remove from the oven and allow to cool for a bit and then remove the tarts from the tins.
- Slice the strawberries up and place them on the tarts, toped with a dollop of whipped cream and sprinkled with the toasted almonds.