Almond Tart with Strawberries
Ruth Rodgers and the late Rose Gray of the River Café demonstrated this gorgeous moist tart when they were guest chefs here some years ago.
SERVES
12
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
85
MINUTES
Ingredients
For the Pastry
225g flour
25g caster sugar
a pinch of salt
110g unsalted butter
1 egg
For the Filling
285g soft butter unsalted
225g caster sugar
285g whole almonds
3 eggs
1 dsp Amaretto or Rum
1 tbsp of flour (optional)
a generous pinch of salt (essential the enhance the flavour of the frangipane)
450g fresh strawberries or a mixture of strawberries and raspberries
To garnish
little sprigs of fresh mint
1 x 28cm x 3.5cm tart tin with ‘pop-up’ base
Method
First make the pastry.
Sieve the flour, sugar and salt into a large bowl. Cut the butter into cubes, toss in the flour and then rub in with your fingertips. Keep everything as cool as possible; if the fat is allowed to melt, the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop.
Whisk the egg. Using a fork to stir, add just enough liquid to bring the pastry together, then discard the fork and collect it into a ball with your hands, this way you can judge more accurately if you need a few more drops of liquid. Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape as the water evaporates in the oven. The drier and more difficult-to-handle pastry will give a crisper, shorter crust.
Flatten into a round, cover the pastry and leave to rest in the fridge for at least 15 minutes. This will make the pastry much less elastic and easier to roll.
Preheat the oven to 180°C/Gas Mark 4.
Line the flan ring and bake blind for 20-25 minutes.
Meanwhile make the almond filling.
Blanch the almonds in boiling water, remove the skins and grind in a liquidiser or food processor.
Cream the butter with the sugar until soft and fluffy, beat in the eggs one by one, then stir in the freshly ground almonds, flour, salt and amaretto if available. Pour into the pastry case, reduce the temperature to 160°C/Gas Mark 3, and bake for 45-60 minutes.
Remove from the tin onto a wire rack. Allow to cool completely.
Just before serving, if the strawberries are too large cut in half or quarters and cover the surface of the tart. Use whole raspberries if using. Sprinkle with icing sugar. Tuck some little sprigs of fresh mint here and there between the strawberries and/or raspberries if using.
