michelle picker cooks

In my last post I detailed 2 amuse–bouches, a first course and main course I learnt at Jean-Marc Villard’s hands-on French Cooking School. Now for the dessert, a strawberry frangipane tart.

The pastry was a very short shortcrust, easy to cut, firm enough not to break and wonderfully crumbly. This was made from 200g (7 oz) of plain flour, 130g (½ oz) of butter, 60g (2.1 oz) of powdered sugar, some grated lemon rind and 1 egg yolk. After resting the dough, we rolled it and cut circles for our individual tarts, carefully pressing them into ring moulds and pricking with a fork.

For the filling, a frangipane cream made by combining 50g (1¾ oz) each of softened butter, powdered sugar and almond meal. After making a paste we added 1 whole egg and mixed in a stand mixer until light and fluffy. We piped a small amount into each tart shell and baked until golden brown.

When they were cooked and cooled, we spread a little strawberry jam onto each tart shell and arranged fresh strawberries on top.

  

Finally, a glaze heated strawberry jam and water which was painted onto each tart.

And voilà!