I was born in May, when the first blossoms of the season—and strawberries—appear. Maybe this is why I never tire of using these delicate berries in desserts like this delectable tart in which the fruit is baked with a creamy almond filling. This strawberry and almond tart recipe is my go-to tart when I am looking for a quick strawberry dessert.
Makes one 11-inch (28 cm) tart or six 4 1/2-inch (11.5 cm) tartlets
– 2 tablespoons golden flax meal
– 80ml hot water
Sweet Crust Pastry/Pâte Sucrée:
– 80g quinoa flour or millet flour
– 55g sweet rice flour
– 80g almond meal
– 40g cornstarch
– 30g confectioner’s sugar, sifted
– 1/4 tsp fine sea salt
– 113g unsalted butter, diced
– 1 batch Flax Gel (page 30)
– 1 to 2 tbsp water, if needed
– 1 large egg
– 60g almond meal
– 50g blond cane sugar
– 1 tsp pure vanilla extract
– 3 tbsp heavy cream or whole milk
– 650g strawberries, hulled and cut in half
– Icing sugar,to serve
Equipment: one 9-inch (23 cm) tart mold with removable bottom.
1. Put the flax meal in a small bowl and whisk in the hot water.
2. Let rest for 15 minutes; the mixture will become gelatinous; set aside.
Sweet Crust Pastry/Pâte Sucrée
1. In the bowl of a stand mixer fitted with the dough hook, combine the flours, almond meal, cornstarch, confectioner’s sugar, and sea salt.
2. Add the butter and beat on medium speed until crumbles form.
3. Add the flax gel and beat until incorporated. If you need to, add 1 to 2 tablespoons water, one at a time, and beat until the dough detaches from the side and forms a ball—it will be sticky.
Note: You can also make this crust by hand—using your hands or a wooden spoon—following the same instructions. I like to mix with my hands to get a good feel for the texture.
4. Dust the dough with rice flour.
5. If you are making tartlets, divide the dough into 6 small balls of equal size; otherwise, flatten the dough into a 6-inch (15 cm) circle. Wrap in plastic film and refrigerate for at least 1 hour.
6. Take out of the fridge at least 10 minutes before rolling.
7. Preheat the oven to 375°F (190°C).
8. Roll and cut the crust to 1/5-inch (0.5 cm) thick to fit inside the mold (you will have some leftovers).
9. Arrange the dough inside the mold and, using a fork, make small holes in the bottom; set aside.
1. In a bowl, beat the egg with the almond meal, sugar, vanilla, and cream until all the ingredients are well combined.
2. Arrange the strawberries in the crust and pour the batter over them. Bake the tart for 35 minutes, or until the filling is set.
3. Remove from the oven and leave to cool for 5 minutes before unmolding carefully.Let cool completely on a cooling rack. When ready to serve, dust with confectioner’s sugar.
In her signature style of blending classically French dishes with exotic, modern twists, food stylist and photographer Beatrice Peltre of La Tartine Gourmade offers up recipes for each meal of the day plus the traditional French goûter (afternoon snack). Peltre ups the ante on what gluten-free foods can be—incredibly tasty, beautiful, and nourishing. Whole grains, colorful produce, spices, and creative use of ingredients abound. Peltre’s bright photography, impeccable styling, and sweet storytelling bring the book to life. All these elements come together to create an inspiring collection of recipes for feeding a family and feeding them well.
From My French Family Table by Beatrice Peltre © 2016 by Beatrice Peltre. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com.