This tart is definitely the most delicious of all the tarts and sweet cakes on the blog. For some reason I associate it with France, or rather Biarritz, a small town in the southwest of the Basque Coast. Although croissants rather than tarts are predominantly popular there, still, this sweet cake seems to bring back memories of the salty air, the mind-blowing ocean-colored sky, the serene hydrangea blossoms and the peace to be experienced in this wonderful place.
Ingredients
For frangipane (almond cream)
- Butter – 65 gr.
- Powdered sugar – 135g.
- Almond fine flour – 135 gr.
- Egg – 2 pcs.
- Vanilla extract – 1 tsp.
- Rum – 15 ml.
For the pastry
- Butter – 75 gr.
- Powdered sugar – 70 gr.
- Egg yolk – 3 units.
- Flour – 180 gr.
For stuffing
- Strawberries – 500 gr.
Preparing
- Cut the butter into small pieces and knead with powdered sugar.
- Then one egg at a time. Stir the mixture.
- Gradually add flour to the mixture, we have to obtain crumbs, which should be gathered into a ball, wrap in clingfilm and leave in the refrigerator for at least 30 minutes.
- 4. Rub the room temperature butter with powdered sugar until it reaches a creamy consistency.
- Add the yolks one by one, each time mixing well until the mass is homogeneous.
- At the end add flour and vanilla, mix, cover the cream with cling film and take it to the fridge to rest.
- On a floured work surface and with a rolling pin, take out the dough from the fridge and quickly roll out a piece of dough slightly larger than D 25 cm (consider the rims).
- Prick the bottom a few times with a fork.
- Take the cream out of the fridge and fill the dish evenly, but don’t pour it up to the rim, because the frangipane will rise in the oven and may run away.
- Slice the strawberries and put them on the cream, burying them a bit.
- Warm up our tart in a preheated oven at 200ºC, and reduce the oven temperature to 180ºC. Bake for 5 minutes and then reduce the temperature to 170ºC. Bake like this for 20-25 minutes. The cream should rise and brown on top. You may need more baking time, it all depends on your oven, so watch out and don’t let it burn.
- Take the tart out of the oven, let it cool a bit and you can enjoy it. It’s great either hot or cold.
Enjoy!
