Almond tart with strawberries
Prep time
Cook time
Total time
Plus chilling time
Author: Cat (Waitrose Kitchen, Jun 2011, p80)
Recipe type: Dessert
Cuisine: English
Serves: 12
Ingredients
- 350g plain flour
- 175g unsalted butter, chilled and cut into cubes
- 100g icing sugar, plus 2tbsp for dusting
- 3 eggs, yolks only
- 400g strawberries, hulled
- ALMOND FILLING
- 350g blanched almonds
- 350g unsalted butter, softened
- 350g caster sugar
- 3 eggs
Instructions
- For pastry, pulse flour, butter and pinch of salt in food processor until mixture resembles coarse breadcrumbs. Add sugar and egg yolks, then pulse until mixture combines and leaves sides of bowl. Bring together in ball, wrap in clingfilm and chill for min 1hr.
- Coarsely grate pastry into 30cm loose-bottomed fluted flan tin. Press on to sides and base as quickly as poss, leaving no gaps. Chill for 30mins.
- Preheat oven to 180C. Line pastry case with sheet of greaseproof paper, fill with baking beans and bake blind for 15mins. Remove paper and beans and bake for further 10mins, until golden.
- Reduce oven temperature to 150C. For filling, blitz almonds in food processor until finely ground. In large bowl, beat butter and sugar until pale and light. Beat in ground almonds, then eggs, one by one. Spoon into pastry case, level top and bake for 1hr10mins, until puffed up and golden. Cool on wire rack.
- Cut strawberries into wedges, arrange on top of tart and dust with icing sugar.
Nutrition Information
Calories: 559 Fat: 55.5g Saturated fat: 26g Carbohydrates: 69g Sugar: 45.5g Salt: 0.16g Fibre: 1.7g Protein: 12g
