Caesars Palate: A Culinary Journey

Totally delicious. Always a hit with the gang. Best of all, simple to make! The simple elegance of this tart makes it suitable for any gathering from a BBQ and when individually made, for dinner parties!

 

BERRY FRANGINPANE TART

INGREDIENTS

PASTRY

350g plain flour

50g icing sugar

200g butter, chilled, cut into small cubes

1 egg

FRANGIPANE

125g butter

125g icing sugar

125g almond meal

3 eggs

20ml rum

Strawberries

Blueberries

Raspberries

Strawberry Jam

METHOD

Heat oven to 180°C. Grease and line a 20cm tart tin with removable base.

For pastry, combine flour, sugarand butter in food processor. Pulse until it looks like breadcrumbs.

Add egg and process until just combined. Knead lightly, shape into a disc, wrap in cling wrap and refridgerate for at least 1 hour.

Roll dough out to approx 4 mm in thickness and line tart tin, trimming off excess.

Refridgerate pastry case for at least 15 mins before use. This helps keep its shape when baking.

Prepare frangipane by creaming butter and sugar in electric mixer until light and fluffy. Add eggs one at a time making sure it is well incorporated into the mix.

Fold in almond meal and rum.

Brush pastry base with jam then fill pastry case with frangipane.

Arranged halved strawberries pressing them lightly into the mix.

Bake in oven for 30-35 minutes until golden and cooked through.

Remove and allow to cool slightly then brush top of tart with warmed jam.

Just before serving, top with combined berries and dust with icing sugar. Serve with cream.