STRAWBERRY FRANGIPANE TART
A quick and delicious strawberry tart perfect for summer, with the right balance of sweetness and tart taste.
Provided by Christian Constantinescu
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 10
Number Of Ingredients 14
Steps:
- Combine 1 2/3 cups all-purpose flour, 1/2 cup almond flour, 7 tablespoons white sugar, and 1/2 teaspoon salt in a bowl. Mix in 1/2 cup cold butter using your fingers until the mixture resembles coarse crumbs. Form a well; pour in beaten egg. Mix until a dough forms; knead until just combined. Wrap dough in plastic wrap; freeze for 15 to 20 minutes.
- Beat 1/2 cup superfine sugar and 7 tablespoons butter together in a bowl using an electric mixer until creamy. Stir in 1 cup almond flour and 3 1/2 tablespoons all-purpose flour. Add egg yolk; mix until frangipane is well combined.
- Place 3 cups strawberries and 1/3 cup white sugar in a pot over medium heat. Cook and stir until mixture starts to simmer. Reduce heat to low; mash strawberries. Cook until jam is thickened, 10 to 15 minutes more. Strain through a fine sieve; reserve pulp. Allow to cool.
- Preheat oven to 400 degrees F (200 degrees C).
- Flour a work surface and a rolling pin; roll dough out to a 1/8-inch thick circle and place in a tart pan. Line crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Bake in the preheated oven for 10 minutes.
- Carefully remove weights and foil; add frangipane, spreading into a layer 1/3 the thickness of the crust.
- Return to the oven; bake until golden brown, 15 to 20 minutes. Let tart cool for 5 minutes.
- Spread reserved pulp over tart; press in strawberries to cover surface. Pour jam evenly over the tart. Cool until set, about 30 minutes.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 52.9 g, Cholesterol 84.9 mg, Fat 21.7 g, Fiber 1.8 g, Protein 10.6 g, SaturatedFat 11.6 g, Sodium 249 mg, Sugar 28.4 g
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