Strawberry Frangipane Tart: fruity, nutty and buttery

The frangipane tart became one of my favourites treats for cold winter days. This French pastry is fruity, nutty, soft and buttery. It goes amazingly with a cup of tea or coffee. It is also super versatile and you can fill it with any type of seasonal fruit you like and even a mix of fruits. I like using apricots, peaches, berries, pears or prunes. You will be surprised about how easy is to make it and how delicious it is!

Recipe

How much time do you need?

• Preparation time: 50 minutes

• Cooking time: 1 hr 10 minutes

• Total time: 2 hours

Material:

• Tart/pie mold 25-28cm

• Spatula

• Mixer or whisker

• Medium and small bowls

• Rolling pin

• Ceramic pearls or baking weights

• Baking paper

• Kitchen scale

• Food processor (not essential)

Ingredients:

For the tart case:

• 115 g unsalted butter at room temperature

• 200 g plain flour

• 2 tablespoons icing sugar

• 2 egg yolks

• 2-3 tablespoon cold milk

Tip: Do you have any frozen tart/pie case? You can use it! If you don’t have any, here goes the recipe! You can use this recipe for sweet or savoury, it’s super flexible. I have used the same tart to prepare a mushrooms and blue cheese quiche. Scrumptious!

For the frangipane filling:

• 1/2 cup white sugar

• 110 g unsalted butter at room temperature

• 2 large eggs

• 1 cup sifted almond meal (almond flour)

• 1/4 cup plain flour

• 1/2 cup lingonberry, strawberry or raspberry jam

• 1 1/2 cups halved strawberries

• 2 tablespoons flaked / sliced almonds

Tip: The frangipane tart is super versatile and you can fill it with any type of seasonal fruit you like and even mix of fruits. Apricots, peaches, berries, pear, prunes.

Method:

Prepare the tart base:

Combine flour and icing sugar in a food processor, add the butter and process for about 15 seconds until the mixture looks clotty. Add the egg yolks and, with the processor running on the lowest setting, start pouring in the milk. Only use as much milk as you need for it to start clumping (see picture of the food processor with the dough). If you don’t have a food processor, use a spatula and your hands. Place the dough between two sheets of baking paper and using a rolling pin stretch into a 10-15 cm disk. Wrap it in the baking paper and place it in the fridge for at least half an hour.

Preheat the oven to 160°C fan forced. Slightly dust some flour on a work surface or a silicone baking mat and place the cold dough on top, then dust the top of the dough with a little flour too. Using a rolling pin, roll it out to a 25-28 cm circle about 4-5mm thick. Dust extra flour on top, place the rolling pin at the start of the circle and then wrap the rolling pin with the disk pastry. Transfer and unroll it over the fluted tart/pie mold. Gently press the pastry to fill the tart mold. Trip the edges and pick the based about 8-10 times using a fork. Place a sheet of baking paper on top and add the ceramic pearls or baking weights (beans, rice).

Bake for 20 minutes. Remove the paper and baking weights and bake for a further 10 minutes. Let it rest at room temperature for 10 minutes. Transfer to a cooling rack and let it cool for 15-20 minutes.

Prepare the frangipane filling: Beat together the sugar and butter until light and fluffy. Add the eggs, one at a time, beating 30 seconds after each. Sift over the flour, then add the almond meal and integrate using a spatula, until just combined. Do not over mix it. Once the tart shell has cooled down, spread the jam over the base. Dollop the frangipane filling all over the top and then spread it out level all the way round using a spatula.

Place the strawberry halves over the top, create any pattern you like, and then sprinkle the almonds.

Bake for 50-60 minutes until nicely golden on top and cooked in centre. Let it cool down for at least 40 minutes before slicing it.

Tip: a very thin layer of sugar syrup or honey on top will add a nice shiny touch to the tart.

This tart is delicate and goes amazingly with coffee or tea. Store in Tupperware in the fridge for up to 4 days or slice in small portions and freeze it for up to 6 months.

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