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)
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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)

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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.