Strawberry Frangipane Tart

Recipe's preparation

Shortcrust Pastry

** before making the pastry combine the strawberries, Galliano and caster sugar in a bowl. Cover and leave on the bench to mascerate.

 

Place the raw sugar in the bowl and mill for 20 seconds, speed 9 with the MC in place.

Add the flour and the butter. Mix for 10 seconds, speed 6.

Add the beaten egg and knead "Dough mode" 40 seconds.

Turn onto the bench and knead together by hand into a ball.

Wrap in cling film and refrigerate for about 1 hour.

Roll the pastry out and place into prepared loose-bottom tart tin. Place back in the fridge while you make the filling.

Wrap left over pastry and freeze until needed.

Filling

Pre-heat oven to 180°C.

Place the almonds in the bowl and mill for 10 seconds, speed 7. Remove from the bowl and set aside.

Without washing the bowl add the raw sugar and mill for 20 seconds, speed 9.

Add the butter and beat for 10 seconds, spped 6. Scrape down the bowl and beat for a further 5 seconds, speed 6.

Add the eggs and extra yolk and beat for 5 seonds, speed 5. Scrape down the bowl.

Strain the liquid from the strawberries and add 25g of it to the bowl, along with the almond meal. Reserve and left over liquid. Mix together for 5 seconds, speed 2.

Spread the filling over the prepared base and scatter the strawberries over the top. Press them gently in to the mixture.

Bake for 30 minutes.

Serve cold with double cream and a drizze of the strawberry and galliano liquid.