A delicate Frangipane Tart topped with fresh strawberries and a sweet, fresh Strawberry Syrup.
Course: Afternoon Tea, Dessert, Sweets
For the Pastry shell
150gbutter, cubed & chilled
2tablespoonsicing sugar(note 1)
3-4tablespoonsiced water(note 1)
For the Frangipane Filling
1tablespoonplain flour(note 1)
250gstrawberries, hulled & halved
For the Strawberry Syrup
250gstrawberries, hulled & quartered
2tablespoonslemon juice(note 1)
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.