Strawberry & Frangipane No. 01

Ingredients

Pâte sucrée · Sweet pastry shell

• 125g all-purpose flour
• 50g powdered sugar
• 15g almond flour
• 60g cold unsalted butter, cubed
• 1 egg yolk
• 1 tbsp heavy cream, if needed

Almond frangipane

• 75g unsalted butter, room temperature
• 75g granulated sugar
• 75g almond flour
• 1 large egg, room temperature
• 1 tsp vanilla extract or ½ tsp almond extract
• ¼ cup flaked almonds, for topping

Glazed strawberries

• 10–12 fresh whole strawberries, similar in size, hulled and trimmed flat at the base
• ⅓ cup apricot jam
• 1 tbsp water

French meringue

• 2 large pasteurized egg whites, room temperature
• 100g caster sugar (superfine granulated sugar)
• ¼ tsp cream of tartar

Plating and assembly

Method

Pâte sucrée · Sweet pastry shell

1. Pulse flour, powdered sugar, almond flour and cold butter in a food processor until the mixture resembles fine breadcrumbs.
2. Add egg yolk and pulse until dough just begins to come together. Add a splash of heavy cream only if needed.
3. Form into a brick, wrap and refrigerate for 1 hour. Roll to ⅛-inch thickness, fit into a long rectangular tart pan and prick the base with a fork. Freeze 20 minutes.
4. Line with parchment and pie weights. Blind-bake at 350°F (175°C) for 15 minutes, remove weights and bake 5 minutes more until lightly golden. Cool.

Almond frangipane

1. Beat butter and sugar until smooth and pale.
2. Beat in egg, then almond flour and chosen extract, until completely smooth.
3. Spread frangipane evenly in the par-baked shell and scatter flaked almonds over the top. Bake at 350°F (175°C) for 20–25 minutes until puffed, golden and set in the center. Cool completely.

Glazed strawberries

1. Warm apricot jam and water over low heat until fluid. Strain through a fine-mesh sieve.
2. Brush or toss strawberries with the warm glaze until evenly glossy.

French meringue

1. Whip pasteurized egg whites and cream of tartar on medium speed to soft peaks.
2. Add caster sugar gradually, one tablespoon at a time, whipping on high until thick, glossy and very stiff.
3. Transfer promptly to a piping bag fitted with a St. Honoré or large star tip.

Plating and assembly

1. Dust the top of the completely cooled frangipane tart lightly and evenly with powdered sugar.
2. Slightly right of center, arrange glazed whole strawberries upright in a tight row from one end of the rectangular tart to the other.
3. Pipe a continuous decorative line of French meringue immediately to the right of the strawberries, along the far right edge.
4. Lightly toast the meringue ridges with a kitchen blowtorch until golden with darkened edges. Serve the same day.