Strawberry Frangipane Tart

October 5, 2016

We were lucky enough to have our lovely colleague Katie bake this for us as we began work on this years Paris to Provence- Melbourne French Festival. That was certainly a great day at the office! Inspired by a Rachel Khoo recipe, Enjoy.



90g softened butter

45g icing sugar 

Pinch of salt 

2 egg yolks

135g all-purpose flour


For the tart filling 

125g diced butter

125g icing sugar

2 eggs 

1 egg yolk

110g ground almonds



To start beat together the butter and the icing sugar with the pinch of salt until you have a smooth paste. Add the egg yolks and make sure everything is combined well. Add the flour and use a fork to turn the mixture into a sandy texture. Gently shape the dough into a ball and place in the fridge for at least an hour or overnight.


Once you are happy to get the pastry out of the fridge roll it out nice and thin on a floured surface and place in your tart pan. Blind bake at 180 degrees using baking beans for 10 minutes. Remove the baking beans and bake for another 5 minutes. Keep the oven on and place the partially baked pastry case to one side


Now to make the Frangipane. Cream the butter and icing sugar together with an electric whisk until light and fluffy. Add the eggs and egg yolk until everything is well incorporated. Fold in the ground almonds.-pour this mixure into tart base. Then press your strawberries into the frangipane in whatever pattern you like.


Place in your preheated oven at 180 degrees for 30-35 minutes until the frangipane has set.

This tart can be enjoyed hot or cold but I would always recommend eating it with really good double cream.




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