I really miss berries….
It’s starting to feel like winter in Adelaide. It’s cold, grey, rainy….rather miserable actually. And as much as I love this time of year because you can make a lot of great comfort food dishes, I can’t help but yearn for a bit of sunshine and some of the fruits and veggies that go along with summer. In particular, I’m very fond of berries. In a previous post, I talked about using frozen berries as an alternative for when they are not in season. But sometimes frozen berries aren’t enough. On a grocery shopping expedition a couple of days ago, my partner and I came across some gorgeous looking strawberries. They were $4 a punnet, which isn’t that bad considering blueberries and raspberries are fetching $10 a punnet right now. Fresh strawberries are amazing with porridge, and initially, the punnet we bought was intended to be part of our brekkie. That’s until I stumbled across a recipe for a Strawberry Fangipane Tart. I’ve never made a frangipane tart before (even though I’ve eaten plenty – the story of my life) and I’ve never made my own pastry from scratch either, so this recipe kind of got me a little excited! There’s always a first time for everything, right? This tart serves 8-10 people.
‘Miss my Strawberries’ Frangipane Tart
250g unsalted butter, softened
250g caster sugar
60g plain flour
2 cups (250g) almond meal
1 cup (320g) strawberry jam
250g punnet strawberries, hulled and halved
¼ cup (35g) macadamias
Double thick cream, to serve
11/3 cup (200g) plain flour
1/3 cup (50g) icing sugar, plus extra to dust
100g chilled unsalted butter, cubed
1 egg lightly beaten
This recipe calls for a 24cm loose-bottomed tart pan. If your pan is non-stick, you don’t need to do anything to prepare it. If your pan isn’t non-stick, use a little butter to grease the pan.
For the shortcrust pastry, pulse the flour, icing sugar and a pinch of salt in a food processor, then add butter. Whiz it all up to fine crumbs. Add the egg and whiz it again until the mixture just comes together. Shape the pastry into a disc, then wrap it in cling wrap and chuck it in the fridge to chill for 30 minutes.
Once chilled, roll the pastry out on a lightly floured work surface to 4-5mm thick. Line the tart pan with the pastry, then chuck it all back in the fridge again to chill for 15 minutes.
Preheat oven to 180°C (fan forced). Line the pastry case with baking paper and fill with pastry weights. If you don’t have pastry weights, you can use uncooked rice or dried beans. Bake for 15 minutes. Remove the weights and paper, and bake for a further 10 minutes or until golden. Set aside to cool slightly.
Beat the remaining butter and caster sugar with an electric beater until thick and pale. Add eggs 1 at a time, beating well after each one. Fold in the flour and almond meal.
Spread jam over the pastry base; then spoon the almond meal mixture over jam. Top with strawberries and macadamias; then bake for 40 minutes or until golden and set. Leave tart to cool completely in tart pan before transferring to a serving plate.
Dust the tart with a little icing sugar and serve with cream.
Note: I found this recipe in the October 2012 issue of Delicious magazine. I’ve tried to find this particular recipe online but haven’t been successful, so I can’t provide a link to the original recipe. I haven’t made any amendments to the original recipe. I found the frangipane in this tart quite sweet, especially in combination with the strawberry jam. I would probably reduce the caster sugar by 50g in the almond meal mixture the next time I make this, otherwise, this tart is absolutely delicious!