Strawberry and Almond Tart
I use a deep 12 inch tart dish
Heat the oven to 175 C
For the Sweet Pastry:
100 g Butter or Margarine
5g Baking Powder
80 g Sugar
Few drops Vanilla Extract
Pinch of Cinnamon
Pinch Ground Cloves
Zest of an orange and lemon
Sieve flour and baking powder. Rub in butter until mixture is like fine breadcrumbs.
Add vanilla extract, citrus zest, ground cinnamon and cloves and mix in well.
Dissolve the sugar into the cold water. Make well in the middle of the dry ingredients and bring together. Place in cling film in fridge for at least half an hour.
Grease the tart dish and I usually dust it lightly with flour. Roll out pastry and line the bottom of the dish. Dock the pastry with a fork and place in fridge again for at least 15 minutes.
I usually like to bake the pastry case blind for about 10 minutes to give it more texture. Renato skips this stage for his tart. It is just a matter of preference.
For Almond filling:
I like a thick almond layer at the base of my tart, however if you prefer a thinner layer, reduce the ingredients by half and you will have enough mixture to spread at the bottom and give the same flavour.
200g Pure Ground Almonds
Zest of half a lemon and half an orange
Few Drops Vanilla Extract
Pinch Cinnamon Powder
Combine all the dry ingredients and mix in the eggs with a spoon. Spread the mixture on the bottom of the tart dish and bake for 10 to 15 minutes at 175 C. Leave to cool for two minutes then press the top of tart gently with a metal spoon and allow to cool completely before adding the custard mix.
For the custard topping:
1 large can Evaporated Milk
500 g water
200 g sugar
Rind of half an orange and half a lemon
Separately, 100 g cornflour mixed in 150 g water
And of course the strawberries, as many or as few as you like
Gently heat the first four ingredients and bring to a gentle boil stirring with a wooden spoon. Add the cornflour mix and stir while bringing to a gentle boil. Remove from heat immediately and carry on stirring. Pour over the almond filling in the tart and leave it to cool down slightly.
Decorate with strawberries before it cools down completely so that they will set in the tart. Place in fridge. To serve you can either dust lightly with icing sugar for a more rustic look or for Renato’s finish brush with an apricot glaze made up of 100g Apricot Jam, 20 g Water and 15 g sugar.