Strawberry frangipane tart
Some people don't like baked strawberries, and then there is me - I love them. Especially when they lack that extra sweetness and firmness. I ordered a few kilograms of ones like that - sadly, baking them in a tart is the best way to use them without boiling them for jam or tossing with sugar to eat just like that. Yes, one can argue that you can blend them in a cocktail, but for the sake of those in love with cakes, there is this - strawberry frangipane tart. Do not make this if your berries are delightfully sweet and very fragile. This recipe is for those that are red, acidic, and still slightly hard.
250 g strawberries
pâte sucrée:
125 g wheat flour
25 g almond flour
10 g cornstarch
35 g powdered sugar
pinch of sea salt
1/4 vanilla pod, seeds
80 g butter, room temp
1 medium egg yolk
frangipane:
110 g butter, room temp
110 g light brown sugar
pinch of vanilla
4 pods cardamom, seeds crushed
1/3 tsp lavender
2 medium eggs, room temp
115 g almond flour
pinch of salt
Put flours, cornstarch, sugar, vanilla, and salt into a bowl. Add butter and the egg and knead lightly until a smooth dough forms, but do not over knead or the dough will be hard and not moist. Wrap the dough in cling film, pressing a bit to make a disc and refrigerate for at least 2h. If you leave it longer, remember to take it out of the refrigerator at least 30 minutes before you use it; otherwise, it will be challenging to roll out.
Frangipane. Beat butter with sugar, lavender, vanilla, and cardamom in a bowl with a hand mixer until fluffy, about 1-2 minutes. Add the one egg and beat until smooth. Add the other egg and beat again. Add almonds and salt and stir.
Heat the oven to 190°. Prepare a tart or cake form with removable sides 20-12 cm in diameter. Roll out the dough to 2-3 mm thick. Put the dough in the pan and press to the edges. Cut off the excess pastry. Prick with a fork. Add baking paper, pour baking beans or beans, and bake for 18 minutes. Take out, remove the beans and baking paper, and top with frangipane. Arrange the strawberries and place it in the oven on the lowest rack for 25- 30 minutes. Bake until the frangipane is golden and set. Remove, cool, and serve.
