Ingredients
Ingredients
Almond Shortcrust Pastry
90 g icing sugar
200 g flour
60 g ground almonds
1 egg
110 g very cold butter
1 pinch of salt
Almond Cream
50 g softened butter
120 g sugar
1 egg
120 g ground almonds
8 cl single cream
Others
250 g strawberries
Preparation
Step 1
Start by making the sweet shortcut pastry. To do this, sift together the dry ingredients.
Step 2
Add the diced butter and rub the mixture together with your fingertips until it looks like fine breadcrumbs.
Mix in the egg and knead to form a dough.
Cover with cling film then refrigerate for at least an hour.
Step 3
Meanwhile, make the almond cream filling.
Beat the softened butter and sugar together.
Add the egg, ground almonds and cream.
Beat together until smooth and keep in a piping bag in the fridge.
Step 4
Roll out the dough to line a 22-cm tart in.
Put the tart case back in the fridge for 30 minutes while you heat the oven to 170°C.
Bake for 10 minutes.
Step 5
Pipe the almond cream into the tart case and return to the oven for 20 minutes.
Leave to cool completely.
Step 6
Glaze the tart with half of the Bonne Maman Strawberry Jam.
Step 7
Rinse and hull the strawberries and slice them thinly.
Arrange the strawberries in concentric circles over the Bonne Maman Strawberry Jam.
Step 8
Let the remaining Bonne Maman Strawberry and Verbena Jam down with a little water and glaze the strawberries with a pastry brush.
Chill until you are ready to serve.
Your tart is ready! Enjoy!
