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Recipe : *** Strawberry Tart and Almond cream

Strawberry Tart and Almond cream
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Course:
Dessert

Practical information

  • Prep time
    20 min
  • Cooking
    25 min
  • Difficulty
    Very easy
  • Pause
    1 h 45
  • Ready in
    2 h 30
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 3 ablespoons red currant jam
  • pinch fine salt
  • 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

  • 1
    For pastry: combine 190 g flour, 60 g sugar, vanilla sugar, 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.
  • 2
    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.
  • 3
    Roll out dough and place in tart pan. Trim edges. Line dough with foil and pie weights. Place in oven for 15 minutes.
  • 4
    In the meantime, cream 75 g butter and 75 g beaten eggs together for the almond cream. When smooth, beat in 70 g sugar. When smooth, beat in 20 g flour. When smooth, beat in ground almonds in batches.
  • 5
    Remove the blind-baked tart shell from the oven, remove the weights and foil, and spread the almond cream into the tart shell. Bake for an additional 10 minutes, or until the center is cooked. Remove from oven and cool totally.
  • 6
    Arrange the sliced strawberries on the almond cream. Warm the currant jam slightly to liquefy and brush over the strawberries. Chill.
  • Ready !



 

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