Strawberry frangipane tart

Strawberry frangipane tart

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

MRS: This is a cheat’s frangipane tart as it’s served in the dish, meaning there’s no base to worry about. The strawberries here can be subbed out for whatever seasonal fresh fruit you have to hand – figs would work well, as would cherries or so stone fruit.

Ingredients

Quantity Ingredient
80g unsalted butter, at room temperature
80g raw (demerara) sugar
1 teaspoon vanilla paste
1 free-range egg
100g ground almonds
1 tablespoon cornflour
8 strawberries, hulled and halved
vanilla ice cream, to serve

Method

  1. Preheat the oven to 180°C. Grease a 16 cm round ovenproof dish with a little butter.

    Using an electric mixer, beat the butter and sugar together in a bowl until light and fluffy. Add the vanilla and egg and whisk until combined, then stir in the ground almonds and cornflour to form a batter.

    Pour the batter into the dish and arrange the strawberries on top in concentric circles. Bake for 40 minutes or until golden brown on top and a skewer inserted into the centre comes out clean. (If the top starts to brown too quickly cover it with foil while cooking.)

    Leave to cool slightly, then transfer the dish to the table and serve warm with vanilla ice cream.

A NOTE ON VANILLA FROM MATT ...

  • Vanilla is the only fruit-bearing plant of the orchid family. It has to be hand-pollinated when the flower blooms to produce the bean, which spends nine months on the plant before being picked green and then undergoes a series of drying and curing processes to produce the vanilla bean we all know. Most vanilla flavourings you see in the market aren’t actually real vanilla; instead they are made from vanillin – a cheap, synthetic flavouring derived from by-products that imitate the flavour of vanilla, so please check the label and don’t use it. The true flavour for me is such an exotic, beautiful taste that goes brilliantly with both sweet and savoury dishes.

    The best way to ensure you are buying real vanilla is to buy a fresh pod, but this can come with a heavy price tag and a lack of freshness as the pods can dry out a little. The alternative is to buy a paste or extract (though be sure to check the label to make sure that there is only real vanilla in it). The vanilla paste I use is made by a wonderful family-run company called Heilala Vanilla, which was started as an aid project in 2002 by the Ross family and villagers on the island of Vavu’a in the Kingdom of Tonga and now helps other growers in Tonga farm ethically produced, sustainable vanilla, together with new partnerships in Uganda and the Cook Islands.
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