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

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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Ingredients

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

For the frangipane:

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

For the balsamic-marinated strawberries:

400g Strawberries, hulled, washed and dried
70g caster sugar
75ml Balsamic vinegar

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