Frangipane tartlets with warm balsamic-marinated strawberries and frozen lemon curd

By: Anton Edelmann From: Good Food Live

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This recipe is classed as intermediate

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Prep time:
30 mins, plus 20 mins chilling
Cook time:
40 mins
Serves:
4

End your meal on a high note with Anton Edelmann's exquisite recipe for dainty almond tartlets topped with strawberries

Ingredients

  • 400 g sweet shortcrust pastry
  • 4 balls frozen lemon curd, to serve

For the frangipane:

  • 120g unsalted Butter, softened
  • 120g icing sugar
  • 5 large Eggs, beaten (to make 120g)
  • 120 g ground Almonds
  • 25g plain flour
  • 4 tsp dark rum
  • 2 tbsp strawberry jam

For the balsamic-marinated strawberries:

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Method

1. Roll out the shortcrust pastry to 3mm thickness. Cut out 4 discs, using a 10cm circular pastry cutter.

2. Use the pastry discs to line 4 10cm tartlet tins. Place the lined tins on a baking sheet and refrigerate for 20 minutes.

3. Meanwhile, make the frangipane. Cream the softened butter with the icing sugar in a mixing bowl until thoroughly mixed. Gradually mix in the beaten egg.

4. Sift the ground almonds and flour and fold them into the butter mixture, then stir in the rum.

5. Preheat the oven to 170°/gas 3.

6. Brush the chilled pastry cases with strawberry jam. Spread a 0.5cm thick layer of frangipane over the jam.

7. Bake the tartlets for 40 minutes until golden brown.

8. After the tartlets have been baking for 30 minutes, prepare the balsamic-marinated strawberries.

9. Place the caster sugar and balsamic vinegar in a saucepan and bring to the boil.

10. Reduce the heat, add the strawberries and warm them gently.

11. Remove the strawberries from the balsamic marinade using a slotted spoon.

12. Place the warm strawberries on top of the freshly-baked frangipane tartlets. Top each tartlet with a ball of lemon curd. Serve at once.

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