Excess strawberries? Strawberry frangipane tart

Posted: October 1, 2012 in Dessert, How to, Tarts & bakes
Tags: , , ,

Strawberries are so cheap at the moment. So what better reason to whip up this amazingly yummy strawberry tart and some strawberry jam.

How to make jam
Jam is easy to make. It is the same quantity of fruit to sugar. I just bought an extra punnet of strawberries to make the jam for it. 250g Strawberries mixed with 250g caster sugar stirred through until melted and put on low heat for 2-3 hours = strawberry jam.

This tart has been saved as a favourite. A quintessential spring desert. There is something about almond meal in desserts. I love it! It’s a recipe from the Harvest Cafe in Newrybar on the New South Wales North Coast, published in October 2012 Delicious magazine. Be sure to call in there if you are close by. Their meals look amazing!

Note: – I did find the shortcrust pastry to be a bit crumbly. So after chilling I kneaded it a bit more with some extra flour on the bench top and it came together perfectly.

Strawberry frangipane tart

Sooo good!

Recipe By: Delicious Magazine Oct 12 pg 70
Serving Size: 10
Cuisine: Australian
Main Ingredient: Strawberries
Categories: Spring, Sweets, Quiche/Tart, Dinner Party, Desserts

-= Ingredients =-
250 gram Unsalted butter ; softened
250 gram Caster sugar
4 each Egg
60 gram Plain flour
2 cups Almond meal ; (250g)
1 cup strawberry jam ; (320g)
250 gram strawberries ; hulled, halved
1/4 cup Macadamias ; (35g)
1 carton Double cream ; to serve
~~ — Shortcrust pastry — ~~
1 1/3 cup Plain flour ; (200g)
1/3 cup Icing sugar ; plus extra to dust
100 gram Unsalted butter ; chilled, chopped
1 each Egg ; lightly beaten

-= Instructions =-
Grease a 24cm loose-bottomed tart pan. For the shortcrust pastry, pulse flour, icing sugar and a pinch of salt in a food processor, then add butter. Whiz to fine crumbs. Add the egg and whiz until the mixture just comes together. Shape into a disc, then enclose in plastic wrap and chill for 30 minutes.

Roll pastry out on a lightly floured work surface to 5mm thick. Use to line the tart pan, then chill for 15 minutes.

Preheat oven to 180’C. Line pastry case with baking aper and fill with pastry weights or uncooked rice. Bake for 15 minutes. Remove weights and paper, then bake for a further 10 minutes or until golden. Set aside to cool slightly. Beat butter and caster sugar with electric beaters until thick and pale. Add eggs, 1 at a time, beating well after each addition. Fold in flour and almond meal. Spread jam over pastry base, then spoon the almond meal mixture over jam. Top with berries and macadamias, then bake for 40 minutes or until golden and set. Dust the frangipane tart with icing sugar and serve with cream.

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