Strawberry Frangipane Tart

In Delhi, strawberry season aka the time period during which you get the most juicy, amazing strawberries, does not last very long. In fact, for the past couple of years, by the time I would be over with my exams, the season would have already passed. So, this time, even though I was burdened with my annual exams, I made it a point to bake something with strawberries. This frangipane tart has been on my to-bake list forever and so this was my FIRST strawberry recipe in years.

I had last made a frangipane tart with apples in early 2019 when I had a new found amaze with making everything egg-less. Naturally, I tried to make the frangipane; which is usually made with eggs, egg-less. I remember using yoghurt as the substitute but it did not work out and the frangipane never really baked i.e. it remained wet and paste-like.

This time, I wanted to try the classic version and paired it with strawberries for a wonderful, mouthwatering sensation.

The tart consisted of shortcrust pastry, a layer of apricot jam, frangipane, strawberries and then a layer of apricot jam when baked. 

EQUIPMENT:

• 2, 6" tart pans or 1, 8" tart pan
• Brush
• Food Processor
• Plastic wrap
• Large bowl
• Whisk
• Spatula

STRAWBERRY FRANGIPANE TART

Total Time: 2hours

Author: Shreeya Sawhney

Serving: Makes 2, 6" tarts or 1, 8" tart

Ingredients:

SHORTCRUST PASTRY

1/3 cup almond meal

1 1/4 cup all-purpose flour

3/4 cup unsalted butter, cubed and cold

pinch of salt

2 tbsp granulated sugar

3-4 tbsp ice water

FRANGIPANE

1/2 cup almond meal

1/4 cup granulated sugar

3 tbsp unsalted butter, melted and cooled

1 tbsp all-purpose flour

splash of vanilla extract

1 egg, room temperature

MISCELLANEOUS

14-15 fresh strawberries, sliced

1/8 cup of apricot jam, heated to loosen it up

Procedure:

SHORTCRUST PASTRY

In a food processor, add the flour and almond meal, salt and sugar. 

Pulse everything until combined.

Add the butter and pulse for a few seconds until the mixture is crumbly and resembles wet sand.

If needed, add a few tablespoons of ice water for the pastry to come together.

Take out of the food processor and form 2 balls.

Roll each ball individually in plastic wrap.

Refrigerate for at least an hour.

FRANGIPANE

In a bowl, cream together the butter and granulated sugar.

Add the egg and vanilla extract.

When combined, mix in the flour and almond meal until it resembles a paste.

ASSEMBLY

Preheat your oven to 180 degree Celsius.

Take 2, 6" tart pans or 1, 8" tart pan and grease with butter.

Roll out the pastry dough to 6.5" (0.5" for the borders) and transfer to the greased pan. Press gently and maneuver it in the tart pan.

Poke some holes using a fork to let the steam escape. 

Brush the pastry with apricot jam.

Add half of the frangipane mixture and spread it around evenly. Then top with slices of sliced strawberries.

Bake for 12-13 minutes until golden brown.

Take out of the oven and brush with loosened apricot jam.