Wimbledon Strawberry Tart
Summer strawberries encased in a light frangipane filling on a shortcrust pastry. Perfect with cream or custard.
Ingredients
PASTRY
- 200 g Plain Flour
- 100 g Cold Unsalted Butter
- 40 g Icing Sugar
- 1 Egg beaten
FILLING
- 150 g Ground Almonds
- 150 g Butter softened or Margarine
- 2 lrg Eggs
- 2 tbsp Plain Flour
- Frozen or fresh Strawberries
Instructions
- Pre-heat oven at 180°C fan oven. To make the pastry rub the butter in the flour until it resembles fine breadcrumbs. Add sieved icing sugar and egg. Mix until it forms a dough. Wrap in cling film and chill for 30 minutes or 15 minutes in a freezer. Roll out pastry to about 3mm thinkness and place in a 23 cm tin and blind bake in oven for 10 mins.
- Meanwhile whisk together the filling ingredients apart from the strawberries and spoon in the pastry case.
- Scatter the strawberry's over the top and press into the mixture slightly. Bake in oven for about 30 mins or until the frangipane is cooked through. Serve with cream or custard.
