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Strawberry and Almond Tart

Pastry; 225g (8 oz.) Flour
110g (4 oz.) Butter
2 tbs. Water

Cream Filling; 150ml ( pt.) Cream
1 Egg
tsp. Almond Extract
2 tbs. Honey
1 tablespoon plain flour.
350g (12oz.) Strawberries
Icing Sugar

You will need a 25cm. (9 ins).tart tin.

Set the oven to 180 C/350 F/ Gas 4

Make up the pastry either by rubbing in or in the food processor.
Use this to line the tart tin and bake it blind until golden and crisp.
(Roll to bigger than size of tin, push into place gently, line with baking paper or tinfoil and scatter with dry beans to weigh down. Bake like this for about 15 to 20 mts. then take off the paper and cook for another 10 mts.)
Mix together the Cream,egg,almond extract,honey and flour (whisk them well to blend)
Pour this into the tart tin and bake for 15 to 20 mts until set and browning.
When this is cool halve the Strawberries and carefully place on the filling.
And just before serving sprinkle all over with Icing sugar.

June 11, 2007 05:27 PM | 0 Comments
  Martin Dwyer
Consultant Chef