- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 30 minutes plus 20 mins chilling
- Effort: medium
- 400 g sweet shortcrust pastry
- 4 balls frozen lemon curd, to serve
For the frangipane:
- 120 g unsalted butter, softened
- 120 g icing sugar
- 5 large eggs, beaten (to make 120g)
- 120 g ground almonds
- 25 g plain flour
- 4 tsp dark rum
- 2 tbsp strawberry jam
For the balsamic-marinated strawberries:
- 400 g strawberries, hulled, washed and dried
- 70 g caster sugar
- 75 ml balsamic vinegar
1. Roll out the shortcrust pastry to 3mm thickness. Cut out 4 discs, using a 10cm circular pastry cutter.
2. Use the pastry discs to line 4 10cm tartlet tins. Place the lined tins on a baking sheet and refrigerate for 20 minutes.
3. Meanwhile, make the frangipane. Cream the softened butter with the icing sugar in a mixing bowl until thoroughly mixed. Gradually mix in the beaten egg.
4. Sift the ground almonds and flour and fold them into the butter mixture, then stir in the rum.
5. Preheat the oven to 170°/gas 3.
6. Brush the chilled pastry cases with strawberry jam. Spread a 0.5cm thick layer of frangipane over the jam.
7. Bake the tartlets for 40 minutes until golden brown.
8. After the tartlets have been baking for 30 minutes, prepare the balsamic-marinated strawberries.
9. Place the caster sugar and balsamic vinegar in a saucepan and bring to the boil.
10. Reduce the heat, add the strawberries and warm them gently.
11. Remove the strawberries from the balsamic marinade using a slotted spoon.
12. Place the warm strawberries on top of the freshly-baked frangipane tartlets. Top each tartlet with a ball of lemon curd. Serve at once.
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