There are just so many strawberries around at the moment and besides making jam with them, eating them plain (with a bit of cream!), why not make a lovely refreshing frangipani tart with the last few odd squishy ones at the bottom of the punnet. You could of course make just a strawberry one, but in the spirit of balance, I mushed up a few strands of stewed rhubarb we had knocking around in the freezer.. as you do!!
And here is yet another chance to practise your gluten free pastry making skills, I do like to help.
First to make the pastry to line an 8″ fluted flan dish; Which you will be required to bake blind later on.
- 200g gluten free plain flour
- 110g cold diced butter
- 1 tablespoon icing sugar
- 1/4 teaspoon of xanthum gun
- 1 egg yolk
- about 30ml of cold water to bind
I used a food processor to mix the flour, x gum and butter into fine breadcrumbs, you can of course use your finger to rub to the same stage. It does help though if you have cool/cold fingers though. Add in the egg yolk and sugar and stir to mix then add in the cold water a bit at a time until the mix comes together to form a dough. You can get away with the dough being a little on the sticky side as the flour will soak up some of this as you work it and as it rests. Roll into a ball, cover in film and pop in the fridge to rest, for at least 30 minutes.
You’ll then need;
- 120g strawberries crushed with the back of a fork – drained and juice retained plus a few extra for decoration if required)
- 80g stewed rhubarb (you can use from a tin if you don’t have any to hand) – drained and juice retained
- 100g Soft butter
- 100g Caster sugar
- 3 eggs
- 100g ground almonds
- 1 teaspoon almond essence (optional)
Whilst the pastry dough is resting you can make the frangipane;
Beat the soft butter and the sugar until white, light and fluffy then beat in the eggs one at a time. Add in some of the ground almonds if it begins to curdle. Finally fold in the rest of the ground almonds and the optional essence. Leave to one side.
Preheat the oven to gas 4, 180c, 170 fan
Once the pasty has rested, remove from the fridge and knead a little to bring it back to life, before rolling the pastry out to around 3mm thick and the size of the pasty tin. Line the pastry tin, gently press into the edges,. Leave the pastry hanging over the edges to allow for some further shrinkage. Place in a sheet of greaseproof and cover with baking beans, then bake for 15 minutes. Remove from the oven, remove the beans and greaseproof – take care it’ll be hot – and return to the oven for a about another 8 minutes, or until the surface has dried out and has a gentle bronze colouring. Remove from the oven and cool a little. Once cooled and then carefully using a knife, cut the excess pastry from around the top of the flan. Follow the top of the case/tin and trim back so that you can see the flan rim underneath. Brush out any crumbs that fall into the case.
Mix the crushed strawberries and rhubarb and line the base of the tart and gently cover with the frangipane – spreading carefully across the tart to the edge of the pastry case, but try not to cover it.
Pop back in the oven for around a further 30 minutes, or until an inserted skewer comes out clean. Allow to cool.
Serve warm or cold, decorated or not.
I covered mine with some glace icing made with the juice of the strawberries and rhubarb and brushed over the warm surface of the tart, a little meringue and some strawberries dipped in chocolate – plus extra for guests…