Short Crust Pastry Ingredients
- 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
- Preheat oven to 180C. Grease the base of the tartlet moulds.
- To make the pastry, combine flour, icing sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs.
- Add egg and pulse again until the dough comes together. Wrap in cling wrap, then rest in the fridge for 30 minutes or more.
- Line the tartlet moulds with pastry.
- 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.
- Brush half of the strawberry jam over the bottom of the tart, then spread the frangipane on top.
- Arrange strawberries over the frangipane, pressing lightly into the mixture.
- Bake in the oven for 30-35 minutes until golden and cooked through.
Recommended Product:
