1quantity sweet pastry(ready-made or see my recipe below)
Strawberry Almond Cream
3Organic eggs(medium)
75g (3oz/ ⅓cup)Sugar
100g (3.5oz/ ½ cup)Unsalted buttersoftened
100g (3.5oz/ 1 cup)Ground almonds/almond flour
200g (7oz)Fresh strawberrieswashed, hulled and cut in 2 if big (about 1 ½ cups)
Quick Tart Glaze
6tablespoonicing (confectioner's) sugar
3tablespoonwater
pinchpowdered dark pink (fushia) edible colouring
Decor
1-2rhubarb stickswashed, leaves discarded
2tablespoonsugar
edible flowers (e.g. violas)
1tablespoonsmall or wild strawberries
2tablespoondessicated coconut
Instructions
Tart Base
Make the tart base by following the classic pâte sucrée (sweet pastry dough) and set aside to cool.
Roasted Rhubarb (optional as decor)
Preheat the oven to 180°C/360°F/160°fan (gas 4).
Cut the rhubarb into 4-5cm lengths. Place in an ovenproof dish, sprinkle over the sugar and roast in the oven for about 10 minutes until soft. Set aside to cool.
Turn down the oven to 170°C/340°F/150°C fan (gas 3).
Strawberry Almond Filling
In a mixing bowl, whisk together the butter and sugar. Gradually add the eggs and ground almonds (almond flour) until smooth and creamy.
Transfer the mixture to a piping bag and pipe out a spiral to fill the tart base (alternatively, spoon the mixture and spread evenly with a palette knife).
Press the strawberries into the almond cream and bake for about 15 minutes until the cream is golden. Set aside to cool on a wire rack.
Glaze Icing
Dissolve the icing sugar in the water and add a tiny amount of red or deep pink powdered food colouring (just a tiny heap at the end of a knife is enough).
Decor: turn the tart upside down on the rack and coat with the glaze, spreading smoothly with a spatula or warmed palette knife. Add the coconut to the tart sides by patting it on with the palm of your hand. Decorate with the roasted rhubarb, extra strawberries and edible flowers of your choice.
Notes
Sweet Pastry Tart Base: For my favourite sweet tart base and pâtisserie-style glaze, see the whole tart chapter in my book, 'Teatime in Paris' (pages 69 and 106). Otherwise follow the classic pâte sucrée recipe (sweet tart pastry base) below.Make-ahead dessert the day before: The strawberry almond tart can be prepared a day in advance then glazed and decorated on the day of serving.Drinks: Serve with an off-dry Champagne, or Darjeeling tea, the Champagne of teas.I highly recommend using the measures in grams & ml (instead of cups) for more accuracy and better, consistent results
Keyword almond tart, French glazed tart, french patisserie, roasted rhubarb, strawberry almond tart