Strawberry frangipani tart

Recipe from: 11/1/1994 12:00:00 AM
Ingredients 17
Servings 10
Time

Ingredients

  • PASTRY
  • 280
    g
    cake flour
  • pinch of salt
  • 50
    g
    castor sugar
  • 225
    g
    butter
  • FILLING
  • 220
    g
    butter
  • 220
    g
    castor sugar
  • 2
    eggs
  • 2
    egg yolks
  • 110
    g
    flour
  • 200
    g
    ground almonds
  • 30
    ml
    cream
  • 300
    g
    strawberries
  • GLAZE
  • 60
    ml
    strawberry jam
  • 10
    ml
    brandy
 

Method

 
1. To make the pastry: in a large bowl toss the flour with the salt and sugar to mix well. 2. Using 2 knives, cut in half of the butter until the mixture resembles coarse meal. Then cut in the remaining butter until only pea-size pieces remain. 3. The dough should hold together when pinched. If not, add a few drops of iced water. Pat the dough into a flat disc, wrap in clingfilm and leave in the fridge for about 30 minutes. 4. For the filling: beat the butter and sugar together until light and fluffy. Beat in the eggs and yolks and beat until well combined. 5. Sift the flour and fold into the creamed mixture with the almonds. 6. To assemble: preheat the oven to 200 ºC. Grease a 30 cm loose-bottomed tart pan. Press the pastry evenly into the pan. Use a rubber spatula and spread the filling evenly over the uncooked pastry. 7. Wash and hull strawberries, and cut in half. Press the strawberry halves into the almond filling. Bake at 200 ºC for 15 minutes, then at 180 ºC for 20 to 30 minutes. 8. Make a glaze by heating the strawberry jam and brandy. Brush the glaze over the entire tart and serve slightly warmed.
 

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