Lattice Strawberry Tart
Indulge in this adorable puff pastry lattice tart, beautifully crafted in the shape of a strawberry. The tart is filled with a rich and creamy frangipane, perfectly complemented by the sweetness of fresh strawberries. This charming dessert is a delightful treat that promises to impress both in taste and presentation, perfect for any occasion.
Ingredients:
For the Pastry:
- 2 sheets of puff pastry (shop bought)
For the Frangipane Filling:
- 40g unsalted butter, room temperature
- 50g caster sugar
- 75g ground almonds
- pinch of salt
- 1 medium egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract or rum
For the Tarts:
- fresh strawberries, hulled and sliced
- 1 egg yolk, beaten with a few drops of milk (for egg wash)
- Powdered sugar, for dusting
Instructions:
Preheat the oven to 180°C and line a baking sheet with parchment paper.
Cut out heart shapes from the puff pastry sheets using a cookie cutter (approximately 8cm) and place them on the prepared baking sheet, spacing them out.
In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the ground almonds and mix until combined. Incorporate the egg, almond extract, and vanilla extract, mixing until smooth. Chill the frangipane filling until needed.
Spoon or pipe a generous tablespoon of frangipane filling into the center of each puff pastry heart and spread it slightly, leaving a border around the edges. Place several slices of fresh strawberries on top of the frangipane filling.
Using the second sheet of puff pastry, create lattice tops with a lattice roller or by cutting strips (traditional method) Open up the lattice after rolling and use the same heart-shaped cookie cutter to cut the tops of the tarts.
Brush egg wash on the edges of the heart bases, lay the lattice tops over them, and press gently to seal. Use a fork to crimp the edges.
Cut small shapes from the scraps to resemble strawberry stalks and greens, and stick them onto the tops of the hearts with egg wash.
Brush the tops of the tarts with egg wash and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Allow the tarts to cool slightly on a wire rack, then dust with powdered sugar before serving. Optionally, add fondant daisies for decoration. Enjoy!