A delicate Frangipane Tart topped with fresh strawberries and a sweet, fresh Strawberry Syrup.
This recipe has been on my ideas list for a while now. Over the weekend, the supermarket had strawberries on special and there seemed no better time to make my Strawberry Frangipane Tart with Strawberry Syrup.
I normally make a Lemon Frangipane Tart that is so beautiful and moreish. It’s made using lemon curd spread over the pastry tart shell and then topped with this filling and I love it as I love all lemon flavoured desserts. This time I wanted to change things up and add some colour and the freshness of strawberries. It turned out a treat.
Frangipane is a light and fluffy filling made mainly from almond meal. There is a little flour and then the other normal baking suspects.
The real beauty of a frangipane tart is that you can use just about any fruit you like. Curds are great spread over the base before topping with the frangipane filling as are jams and fruit spreads or preserves. Nice big plump pieces of fruit are lovely too like berries, plums, cherries, pears, apples – this list goes on and on and on 🙂 I’d give just about any fruit a go.
Because it’s such a flexible little tart, you could even use tinned fruits if you’re in a rush and guests are about to start knocking at your door. Another bonus – as you can use just about any fruit, it means being able to make this dessert year round. Plus, it’s gorgeous hot or cold and it goes as perfectly with cream as it does with ice cream or even custard.
I’ve added a sweet Strawberry Syrup with this one. Check out that colour – that’s totally natural my friends – no colour additions here.
And as with all my favourite recipes, it’s simple to make. There is no need to blind bake the pastry tart shell and if you don’t feel like making your own pastry – no need. You can use store bought, although I would be crazy if I didn’t encourage you to make this pastry yourself. It may not be as quick as pulling it out of a packet but this pastry is so superior to anything you can buy at the shop, premade. Just check out how flaky the layers are. Yum! I want to make this all over again 🙂
Now, dessert lovers, go forth and bake 🙂
For the Pastry shell
- 150 g butter, cubed & chilled
- 195 g plain flour
- 2 tablespoons icing sugar - (note 1)
- 3-4 tablespoons iced water - (note 1)
For the Frangipane Filling
- 1/2 cup white sugar
- 125 g butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon plain flour - (note 1)
- 1 cup almond meal
- 250 g strawberries, hulled & halved
For the Strawberry Syrup
- 250 g strawberries, hulled & quartered
- 1/4 cup sugar
- 2 tablespoons lemon juice - (note 1)
- 1/2 teaspoon vanilla
- To make the pastry: Place the butter, icing sugar and flour in a food processor and pulse a few times until it looks like wet sand. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together.
- Turn the dough out onto a board and just pull the dough together before placing in a plastic bag. Gently shape it into a disk. This needs to be refrigerated for at least ½ an hour.
- For the frangipane filling: Beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each. Add the vanilla extract and beat well. Gently fold through the flour and almond meal.
- Preheat oven to 180c fan forced.
- Roll out the pastry between 2 sheets of lightly floured baking paper to make a circle about 29cm. Using a 26cm fluted tart tin with removable base, lay the pastry into the tin and push gently into corners and up the sides. Trim off any overhanging pastry. Chill for 10 mins.
- Spread frangipane filling evenly over the base of the chilled pastry tart shell and arrange strawberry halves on top. Don't press them down or they will disappear underneath by the end of the cooking time.
- Bake for 45-50 minutes until nicely golden on top and cooked in centre. The centre should not feel soggy when you gently press it.
- For the Sauce: Combine the strawberries, sugar, lemon juice and vanilla in small saucepan over medium heat. Bring to the boil then continue to boil for 5-7 minutes until strawberries are very soft.
- Remove from the heat and mash strawberries with a potato masher or fork. Press the mixture through a fine mesh strainer over a bowl to remove seeds and pulp. You can use the back of spoon to help you squish it all through. Discard pulp and seeds.
- Put the syrup back into the saucepan and simmer for 3 mins until reduced and thick. You should be left with about 3/4 cup of thick, red glossy syrup.
- Serve up slices of tart drizzled with strawberry sauce and a dollop of cream.
- I use a standard Australian 20ml tablespoon