Thursday, 9 August 2012

Strawberry Frangipane Tartlette

 Here is a great recipe for a frangipane tart/tartlette, here I use strawberries but most fruit will work well, try to use seasonal fruit if possible. 

The full recipe and more photos after the jump...


For the Sweet Pastry Crust 
220g Plain Flour, Doves organic is my favourite
1/2 tsp Maldon Salt
120g unsalted organic butter at room temperature
50g Fairtrade unrefined sugar (granulated or caster)
1 large egg, beaten


1. In a separate bowl, whisk the flour with the salt - I like to leave the Maldon salt quite course for little salty burst of flavour in the pastry. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten slightly, cover with cling film and refrigerate for about 30 minutes. The most important tip I can give you is not to overwork the pastry when mixing the ingredients and it will stay nice and short.

2. Lightly butter 8x 10cm tartlette cases with a removable bottom (or any case/tin that will suit, big or small it's up to you). Once the pastry has chilled sufficiently, evenly roll out the pastry on a floured work area and cut out circles big enough to fill the cases. No place the pastry into the case and press into the sides of the case as even as possible. Cover with cling film and place in the freezer for about 15 minutes.
* Pay special attention to the bottom rims where dough tends to gather. Use your thumb and press the dough in, to thin it out.

3. Meanwhile, preheat oven to 200°C and place rack in center of oven. While the oven is heating up and the pastry dough is chilling, make the frangipane.

For the Frangipane 
50g Ground Almond
12g Plain Flour, Doves organic is my favourite
50g Fairtrade unrefined sugar (granulated or caster)
40g unsalted organic butter at room temperature
1 large egg
1 tsp pure vanilla extract
1/4 tsp Maldon Salt

4. In a big bowl, whisk almonds, sugar, and flour to combine. Add the rest of the ingredients and whisk until you have a smooth paste. Set aside.

5. Remove the cases that have been chilling in the freezer. Lightly prick the bottom with a fork. Pour the frangipane filling into the unbaked tart case spreading evenly. Bake for 10 minutes at 200°C then reduce the oven temperature to 175°C and continue to bake for another 10-15 minutes.
To test if they're done insert a skewer into the center of the frangipane and it should come out clean. If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.

6. Cool for 15 minutes on a wire rack and then chill for 15 minutes.

Assembling the tart
Some Fresh Strawberries, washed and prepared for the top (sliced/whole - your choice)
2 tbs Strawberry Jam (if using other fruit use different jam, I find Apricot is a good all rounder)
A pinch of Arrowroot (optional)
15ml Water

7. In a pan gently heat the jam and water (and arrowroot if using) to create the glaze. Brush the surface of the frangipane with a thin layer of jam, and then carefully arrange the strawberries on the top.

8. Once complete, gently brush each strawberry with the glaze. This will give that a nice sheen and bring out the colour of the strawberries.

9. Serve with clotted cream or double cream...or both!

Enjoy :)


  1. Looked lovely, made them yesterday - they were amazing - thanks!
    One thing, can you please also put wieghts in cups and oz for us who do not use grams. Thanks!