300 g fresh strawberries, hulled and sliced lengthwise,end pieces discarded
200 g flour
130 g sugar
10 g vanilla sugar
180 g oft butter
120 g beaten egg
Recipe preparation steps
For pastry: combine 190 g flour, 60 g sugar, vanillasugar, and salt in the bowl of a food processor. Add 100 g butter and pulse just enough to distribute butter. Add 40 g beaten egg and pulse enough to mix in the egg. Gather the dough into a ball and refrigerate for at least an hour, or overnight.
Preheat oven to 180°C. Butter a 4" by 13" rectangular tart pan and set aside. Remove dough from refrigerator and bring it to room temperature.
Roll out dough and place in tart pan. Trim edges. Line dough with foil and pie weights. Place in oven for 15 minutes.
In the meantime, cream 75 g butter and 75 g beaten eggs together for the almondcream. When smooth, beat in 70 g sugar. When smooth, beat in 20 g flour. When smooth, beat in ground almonds in batches.
Remove the blind-baked tart shell from the oven, remove the weights and foil, and spread the almondcream into the tart shell. Bake for an additional 10 minutes, or until the center is cooked. Remove from oven and cool totally.