Strawberry Tart with Frangipane

To prepare the strawberry tart with frangipane, start with the crust: in a large bowl, pour flour and diced butter 1, work with your fingers for a short time, just to obtain a sandy mixture. Add the sugar 2 and mix for a few minutes, then incorporate the eggs 3 and knead first with a wooden spoon.

and then by hand 4 for a few moments, transfer onto a non-floured work surface, handle for a few more moments to obtain a smooth and homogeneous dough 5. Wrap the dough in plastic wrap and refrigerate for at least half an hour 6.

Now prepare the frangipane cream. Beat the room temperature butter 7 and sugar 8 with an electric mixer until the mixture is soft and fluffy, then add the dry ingredients 9: almond flour and all-purpose flour.

Then add the eggs, continuing to mix at low speed 10. When the mixture is homogeneous 11, cover it with plastic wrap 12 and let it rest in the refrigerator for 10 minutes, then put it in a piping bag with a 10 mm nozzle.

Take the dough and on a lightly floured board, roll it out 13 to a thickness of about 1/4 inch 14. Use the rolling pin to help transfer the rolled dough onto a 20 cm (8-inch) diameter tart pan 15.

Remove the excess by running the rolling pin over the edge of the pan 16 17 and store it wrapped with plastic wrap. Now spread a layer of strawberry jam over the crust 18,

then a layer of frangipane cream 19, which you will level with a spatula 20. Bake in a preheated static oven at 350°F for about 30 minutes. Meanwhile, prepare the custard. Pour the milk and cream into a saucepan 21 and bring to a boil. Then turn off.

In the meantime, in a bowl, pour the egg yolks (remember the importance of weighing them to reach the indicated dose), the sugar, and mix with a whisk 22. Also, add the sifted cornstarch and flour 23. Work all the ingredients with the whisk until you get a smooth mixture 24.

When the milk has reached a boil, pour the egg mixture 25. Mix everything with the whisk for a few seconds. Cook the cream over low heat, stirring constantly, until you get a dense and smooth consistency 26. Remove from the heat while still stirring, then transfer it to a wide and shallow bowl, cover with plastic wrap in contact 27 and let it cool first at room temperature and then in the fridge. After that, you can transfer it to a piping bag with a 9 mm nozzle.

When the tart is ready, remove it from the oven without turning it off 28 and let it cool at room temperature. Lower the oven temperature to 340°F, roll out the remaining dough 29 and make small hearts with cookie cutters 3/4 to 1 inch in diameter 30. Bake the cookies on a baking sheet lined with parchment paper and cook for about 15 minutes (check from time to time, depending on the power of your oven, it might take less time).

Cut the well-washed strawberries into small wedges (into 4 if they are small) and set them aside 31. Put some of the cream on the surface 32 and spread it well with a small spatula 33.

Create scattered dollops with the remaining cream 34. Fill in the empty spaces with strawberries until the tart is covered 35. Finally, add some cookies, which you have previously decorated with a dusting of powdered sugar. The strawberry tart with frangipane is ready to be served 36.