Strawberry Frangipane Tart

Ingredients

Short crust pastry

Plain flour

375 g

Icing sugar

50 g

Butter

200 g

Egg

1


Frangipane

Oil

2 tbsp

Butter, diced

125 g

Icing sugar

125 g

Eggs

2

Egg yolk

1

Ground almond

125g

Flour, for dusting

 

Strawberry jam, heated

¼ cup

Strawberries

½ cup


Method

  1. Preheat oven to 180C. Grease the base of the tartlet moulds.
  2. To make the pastry, combine flour, icing sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs.
  3. Add egg and pulse again until the dough comes together. Wrap in cling wrap, then rest in the fridge for 30 minutes or more.
  4. Line the tartlet moulds with pastry.
  5. To make the frangipane, cream the butter and sugar until pale and fluffy. Add the eggs and egg yolk, one at a time. Fold in the ground almond.
  6. Brush half of the strawberry jam over the bottom of the tart, then spread the frangipane on top.
  7. Arrange strawberries over the frangipane, pressing lightly into the mixture.
  8. Bake in the oven for 30-35 minutes until golden and cooked through.

Recommended Product:

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KSG7003A