zaterdag 7 mei 2011

Strawberry tartlets with frangipane - aardbeitarteletjes met frangipane (GF)

These tartlets I made with frangipane; it’s not a real dough but mostly used as a filling for a sweet pastry. Reading about it, I thought: “Why not try it and use as the dough itself?”
It’s gluten-free and the ingredients must make it very delicious and seem to me even a bit decadent . I reduced the sugar, but kept it in, for stabilizing the dough.

They turned out even better then I thought; even my son was very enthusiast, and that means a lot for a 15-year old hanging around in his pajamas!

I baked them in baking rings, because I was afraid that they wouldn’t come out of the regular wavy tartlet forms. This worked very well, they run just a little. It’s easy to get them out by cutting the rim loose with a sharp knife.
It’s important to let them cool completely, then they get a real good crunch, they centre is moist from the baked strawberries.
When the blueberries arrive I’ll definitely gonna make them with these babies!

There is only one problem: they don’t keep in a tin.
You have to eat them the same day ;) if that’s a problem!!
You can actually keep them, but the color of the strawberries will fade and the crunchiness too, so make and eat!!

Strawberry tartlet (6 pcs)
110g butter, on room temperature
90g unrefined cane sugar (also called raw demerara sugar, I read)
1 egg
½ vanilla pod, seeds
110g almond flour
10g tapioca flour
¼ tsp sea salt
250g strawberries, cut in pieces
6 baking rings Ø 9 cm or tartlet molds

Preheat the oven on 190˚C.

With a hand mixer or standing mixer you mix the butter and sugar till it’s soft and light colored, about 5 minutes.
Add the egg and vanilla seeds and mix to incorporate for another 3 minutes.
With a silicon spatula you fold in the almond meal, tapioca flour and salt. Not too long!

Butter the inner side of the rings or/and molds. Put them on a baking tray on a sheet of baking paper.
Divide the frangipane over the rings and fill with a layer of sliced strawberries.

Bake in the oven for 20-25 minutes till the crust is golden.
Cool them on a cooling rack.

Aardbeitarteletje (6 stuks)
110g roomboter, op kamertemperatuur
90g pure rietsuiker (ook wel rauwe demerara sugar genoemd)
1 ei
½ vanillestokjes, zaadjes
110g amandelmeel
10g tapiocameel
¼ tl zeezout
250g aardbeien, in stukjes

6 bakringen of tarteletvormpjes van Ø 9 cm

Verwarm de oven voor op 190˚

Klop de roomboter en de suiker met de mixer tot het lichtgekleurd en zacht is, ongeveer 5 minuten. Voeg dan het ei en de vanille toe en klop nog eens 3 minuten.
Meng dan de droge ingrediënten met een siliconen spatel voorzichtig door het botermengsel. Niet te lang!
Beboter de bakringen en/of taartvormpjes en zet ze op een met bakpapier bedekte bakplaat. Verdeel de frangipane over de vormpjes en dan een laag aardbeien.

Bak 20-25 minuten in de oven tot de randen goudbruin zijn.
Laat afkoelen op een rek.

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