Wednesday, September 2, 2009

Strawberry frangipane tartlets

Strawberry frangipane tartlets / Tortinhas de morango com recheio de amêndoa

Paula has posted about something I completely relate to: the kitchen gadget addiction. I know that many of you reading me now can relate to it as well. :D
Inspired by her gorgeous chocolate tartelettes, I decided to put my tartlet pans into some good use, too.

My first thought was the strawberry tart my mom used to make for me as a kid – the filling is the one I used in this banana pie – but the idea of mixing frangipane and strawberries won me over.

Strawberry frangipane tartlets / Tortinhas de morango com recheio de amêndoa

Strawberry frangipane tartlets
from Australian Gourmet Traveller

Sweet pastry:
180g unsalted butter, at room temperature
40g pure icing sugar, sifted
2 egg yolks
250g all purpose flour

Frangipane:
125g icing sugar, sifted
125g almond meal
125g unsalted butter, at room temperature
2 eggs
1 egg yolk
25g all purpose flour

Topping:
90g strawberry jam, thinned with water, plus extra to serve
1kg strawberries, hulled (4 punnets)*

For sweet pastry, beat butter in an electric mixer until even in texture (3-5 minutes). Add icing sugar and mix to just combine. Add egg yolks and 1 ½ tablespoons water and mix to combine. Sift flour onto a work surface and make a well in the centre. Add butter mixture to well and gradually work in flour to form a dough. Knead several times with the heel of your hand until smooth – I added 1 ½ tablespoons of flour here, because it was too sticky.
Form dough into a disk, wrap in plastic and refrigerate until firm (3-4 hours). Roll pastry on a floured surface (I did this between two sheets of baking paper) to 5mm thick and use to line six 12cm-diameter buttered tart pans or one 20cm-diameter tart pan. Prick dough with a fork and refrigerate until firm (2-3 hours).
Meanwhile, preheat oven to 180ºC/350ºF. Using buttered foil, blind bake tartlets until golden (20-25 minutes). Remove foil and set aside.

For frangipane, combine icing sugar and almond meal in a bowl. Set aside. Beat butter in an electric mixer until fluffy (3-5 minutes). Add almond mixture and mix well to combine. Add eggs and yolk, then flour and mix to combine. Fill pastry shells with frangipane to 5mm from top (there may be some left over)**. Bake until golden and centre springs back when lightly touched (10-12 minutes; time may vary for 20cm tart). Allow to cool, then brush with jam.

Thinly slice strawberries lengthways, horizontally then divide among tartlets. Drizzle with extra jam and serve.

* I halved the recipe and 250g strawberries were enough

** I divided all the frangipane among the tartlets; it puffed while in the oven but didn’t spilled over

Makes 6 – I halved the recipe, used 9cm tart pans and got 8 tartlets

20 comments:

gine said...

love them ^^ XOXO

Ash said...

What a lovely little tart!
just perfection!

Future Grown-Up said...

Oh yum...I'm inspired to bake this weekend now

oneordinaryday said...

Beautiful!

Ja9 said...

Wow. I am back checking blogs! I moved from Illinois in US to Texas. Big weather change for me. Your recipe is beautiful and never can go wrong with strawberries! This makes me think of raspberry with lemon curd tarts! Yummy!

Jennywenny said...

Mmm, frangipane is my favourite! I appreciate the addiction to kitchen gadgets, we were in sur la table the other day and I had to force myself away from the racks of pretty little tart shells!!

Chocolate Shavings said...

Those look like the perfect strawberry tartlets!

Jennifer said...

These are gorgeous tartlets!!

Pam said...

I'm ashamed to say that I bought little tart pans because they were so darn cute. I've never used them.

Cookie baker Lynn said...

What a delightful little tart! Yes, I too, am hopeless about collecting kitchen gadgets, pan, and cookbooks. But my husband reaps the benefits of my obsession, so he doesn't mind too much.

Emily said...

Drool. These look so good!
Then, THEN, I noticed your rocky road cupcakes. Wow.

Julia @ Mélanger said...

I can totally relate to the kitchen gadget addiction. Or more accurately for me, the baking gadget addiction. There's never enough room for it all! These tarts look so lovely. Gosh I love strawberry!

myfrenchkitchen said...

Beautiful tartlets...I love fruit tarts!
Ronelle

Nicisme said...

Beautiful tarts and your pastry looks spectacular!

Jane said...

Your tarts are completely adorable and perfect, Patricia . . . as always!

Patricia Scarpin said...

Gine, thank you, sweetie!
xx

Ash, thank you!

Future Grown-Up, I hope you like it!

One Ordinary Day, thank you very much!

Ja9, thank you for visiting! That idea of yours sounds divine, yum!

Jennywenny, thank you for stopping by! I have never been to sur la table, but have drooled over their website several times... ;)

Jen, thank you!

Jen, thank you, sweetie!

Pam, time to put those babies into action. ;)

Lynn, your hubby is a lucky man. ;)

Emily, tastespotting did not accept my cupcake photo. :(

Julia, tell me about it - I have so many pans in my kitchen there's no room for new ones, but I insist on buying them. :)
I love strawberries, too - tks, darling!

Ronelle, thank you!

Nic, thank you! This one is a really good one, it doesn't shrink in the oven.

MARIA I. said...

Que pinta ya me lo podias traducir en español je je

Rosa's Yummy Yums said...

What great little tarts! So photogenic and delicious looking!

Cheers,

Rosa

Nadia said...

hi, i tried your recipe today and it was awesome taste wise, however i expereinced problems in the crust as it was too short and unbinded, couldnt even roll it out properly. any help? i loved the taste and want to keep it.

Patricia Scarpin said...

Hi, Nadia,
I'm glad you like the tartlets, but am sorry to hear about the crust - let's try to find out what happened. How was the temperature of your ingredients? Did you add more flour, like I did?

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