Stunning Strawberry Frangipane Tart
This is the definition of a show-stopper. For probably the first time in this blog's history the photo below has not been edited in any way and it still shines brightly from the screen shouting 'eat me!'
I made this over the weekend as we were catering for ten people and within seconds of it being put on the table it had all but vanished! The pastry is light and crisp, the frangipane filling is soft, slightly chewy and incredibly buttery, and the strawberries? Well, they're magnificent (and British, I hasten to add!)
Stunning Strawberry Frangipane Tart
250g plain flour, plus extra for dusting
150g unsalted butter, chilled, cut into cubes
60g icing sugar
2 medium free-range egg yolks
For the filling:
300g unsalted butter, softened
300g caster sugar
3 medium free-range eggs
300g ground almonds
3 tbsp plain flour
600g British strawberries
For the sweet pastry, rub the flour, a pinch of salt and the butter together lightly with your fingers in a large bowl until the mixture resembles coarse breadcrumbs (or pulse in a food processor). Add the icing sugar, then the egg yolks and use a table knife to mix together, using a cutting action, until it starts to form a dough. (Or pulse briefly in a food processor.) Turn the dough out onto a lightly floured work surface and briefly knead it until smooth. Shape into a flattish disc, wrap in cling film, then chill for at least an hour.
Heat the oven to 180°C/fan160°C/ gas 4. Roll out the pastry on the floured work surface until large enough to line a loose-bottomed, 23cm fluted tart tin. Roll the pastry around the rolling pin, lift over the tart tin, then unroll so it falls into the tin. Gently press the pastry into the edges of the tart tin.
Run the rolling pin over the top of the tin to trim the pastry. Prick the base all over with a fork. Chill for 15 minutes (or freeze for 10 minutes). Crumple a piece of baking paper, then use to line the pastry case. Fill with baking beans or rice, then blind bake for 20 minutes. Turn the oven down to 150°C/fan130°C/gas 2. Remove the paper and beans/rice, then cook the tart case for 5-10 minutes until lightly golden. Set aside to cool. Turn the oven back to 180°C/fan160°C/gas 4.
For the filling, put the butter and sugar into a bowl and beat with a spoon until soft and fluffy (or use an electric hand mixer). Add the eggs and mix well. Stir in the almonds and flour until smooth. Spoon the filling into the cooled pastry case and level the top. Bake for 40 minutes until the filling is golden and feels set when touched. Remove from the oven and leave to cool completely. Remove from the tin.
Trim the strawberries and cut each one in half. Starting from the outside edge, lay them in neat overlapping circles until the top of the tart is covered. Serve with a dollop of freshly whipped cream or natural yoghurt.
I made this over the weekend as we were catering for ten people and within seconds of it being put on the table it had all but vanished! The pastry is light and crisp, the frangipane filling is soft, slightly chewy and incredibly buttery, and the strawberries? Well, they're magnificent (and British, I hasten to add!)
Stunning Strawberry Frangipane Tart
250g plain flour, plus extra for dusting
150g unsalted butter, chilled, cut into cubes
60g icing sugar
2 medium free-range egg yolks
For the filling:
300g unsalted butter, softened
300g caster sugar
3 medium free-range eggs
300g ground almonds
3 tbsp plain flour
600g British strawberries
For the sweet pastry, rub the flour, a pinch of salt and the butter together lightly with your fingers in a large bowl until the mixture resembles coarse breadcrumbs (or pulse in a food processor). Add the icing sugar, then the egg yolks and use a table knife to mix together, using a cutting action, until it starts to form a dough. (Or pulse briefly in a food processor.) Turn the dough out onto a lightly floured work surface and briefly knead it until smooth. Shape into a flattish disc, wrap in cling film, then chill for at least an hour.
Heat the oven to 180°C/fan160°C/ gas 4. Roll out the pastry on the floured work surface until large enough to line a loose-bottomed, 23cm fluted tart tin. Roll the pastry around the rolling pin, lift over the tart tin, then unroll so it falls into the tin. Gently press the pastry into the edges of the tart tin.
Run the rolling pin over the top of the tin to trim the pastry. Prick the base all over with a fork. Chill for 15 minutes (or freeze for 10 minutes). Crumple a piece of baking paper, then use to line the pastry case. Fill with baking beans or rice, then blind bake for 20 minutes. Turn the oven down to 150°C/fan130°C/gas 2. Remove the paper and beans/rice, then cook the tart case for 5-10 minutes until lightly golden. Set aside to cool. Turn the oven back to 180°C/fan160°C/gas 4.
For the filling, put the butter and sugar into a bowl and beat with a spoon until soft and fluffy (or use an electric hand mixer). Add the eggs and mix well. Stir in the almonds and flour until smooth. Spoon the filling into the cooled pastry case and level the top. Bake for 40 minutes until the filling is golden and feels set when touched. Remove from the oven and leave to cool completely. Remove from the tin.
Trim the strawberries and cut each one in half. Starting from the outside edge, lay them in neat overlapping circles until the top of the tart is covered. Serve with a dollop of freshly whipped cream or natural yoghurt.
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