Strawberry Almond Cream Tart
A crisp pastry case with a thin baked almond cream, covered in rings of fresh strawberries.
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Method
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Equipment
- food processor
- cling film
- rolling pin
- 23 cm tart tin or quiche dish
- baking paper
- baking beans
- wire rack
- spatula
- small sieve
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 358 kcal |
| Protein | 5.3 g |
| Carbohydrate | 35.9 g |
| of which sugars | 13.9 g |
| of which free sugars | 9.8 g |
| Fat | 22.3 g |
| of which saturates | 11.5 g |
| Fibre | 3 g |
| Salt | 0.31 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Pastry
- 160 g plain flour, plus extra for rolling
- 1.5 g fine sea salt or table salt about ¼ tsp
- 4 g caster sugar about 1 tsp
- 115 g cold unsalted butter, in pieces
- 60 ml iced water
Almond cream
- 115 g almond paste (at least 45% almonds)
- 55 g cold unsalted butter, in small pieces
- 30 g plain flour
- 25 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 1 large egg
- ½ tsp vanilla
Topping
- 650 g strawberries, hulled and halved
- 12 g icing sugar about 1 tbsp
- 1
Pastry. pulse the flour, salt and sugar, add the butter and pulse to pea-sized pieces. Pulse in the water just until the dough starts to clump, press it together, wrap and chill 30 min.
- 2
Line and bake. heat the oven to 180 °C (160 °C fan). Roll the dough 3 mm thick and fit it into the dish. Line with paper and beans and bake 25 min, then uncover and bake 2 min more.
- 3
Almond cream. process the almond paste and butter until smooth. Add the flour, sugar and salt, then the egg and vanilla, and blend until creamy.
- 4
Bake again. spread the almond cream evenly in the case and bake about 15 min, until set. Cool completely. Let the almond cream cool fully before adding the fruit.
- 5
Strawberries. starting at the edge, stand the halves in rings, cut sides facing out and leaning on the pastry, working inwards until covered.
- 6
Serve. sift icing sugar over just before slicing. Dust just before serving, or the sugar dissolves into the berries.
Storage
Best on the day. Chill leftovers for up to 1 day.
