It wasn’t so long ago when I noticed Café Solvey in Berlin on facebook – they had liked my Cooking Coach page and so I checked out what they were doing. Very glad I did, they make some really scrumptious cakes. Last week I saw them posting about this one and I asked for the recipe, which they kindly provided, in German though. Luckily, google translate gave me just enough information for me to be able to recreate it for myself.
This is made in memory of my mum and her legendary marzipan obsession.
Preparation: 50 minutes
Baking: 45 minutes
Decorating and Finishing: 10 minutes
Serves: 8 to 10 portions
Use a flan tin with a removable base, measuring 29cm / 11 in. in diameter
For the Pastry
200gr / 7 oz. plain flour
75gr / 2.5 oz. unsalted butter, softened and cubed
50gr / 1.7 oz. icing sugar
1 x egg, beaten loosely with a fork
125gr / 4.5 oz. unsalted butter, softened and cubed
125gr / 4.5 oz. sugar
125gr / 4.5 oz. ground, bleached almonds
2 x eggs, beaten loosely with a fork
For the Strawberry Decoration
500gr / 1.1lb. fresh strawberries. Try to get even sizes and equal coloured fruit – but don’t be too prejudice.
To Glaze and Finish
3 x tbsp strawberry (or apricot) jam
A splash of water
- Pastry first. Place the flour, butter and icing sugar in a large bowl and rub together through your fingers until the mix becomes like breadcrumbs.
- Add the egg and bring together. I do this at first with a wooden spoon and then move on to using my hands. Work it until it becomes a ball, then remove from your bowl and knead it, just two or three times on a cool surface. By this I mean just 2 or 3 kneading movements, that’s all. This dough is quite sticky and can be a little difficult. If it is just too sticky to get into a ball, add a small amount of flour, just a tiny sprinkling, you don’t want to dilute the sweetness too much. Also, the addition of more flour gives a tougher dough if you over do it.
- Wrap your ball of sweet dough in cling film and chill in the freezer whilst you make the frangipane. Don’t forget about it though, you just want to cool it, not let it freeze. If you make the pastry in advance and have more time – chill in the fridge for up to 24 hours.
- Set the oven to pre-heat at 170°C / 340°F. Make sure your baking tray is in the oven. The reason for this is to heat up the tray on which the tart will cook so that the bottom of the tart comes immediately into contact with a hot surface and aids an even bake.
- Then the frangipane. Cream together the butter and sugar in a food processor or with an electric mixer, this will take a few minutes. Of course you can do this by hand, if you feel the need for exercise.
- Then mix in the eggs, and add the almonds, stir everything through until even.
- Take your pastry from the fridge and on a cool, lightly floured surface, roll out, turning it is you do to keep it in a round shape. Roll until it is about 2mm / 0.08in to 3mm / 0.10 in. thick.
- Lay the pastry dough over your flan tin and push gently, but firmly into the corners and the sides. To pick it up, you can wrap it over your rolling pin, or carefully lift by putting your hands, splayed underneath. However you chose to do it, a swift movement is best. Trim any excess pastry that is hanging over the top of your tin. The pastry will shrink back a little while cooking, so make sure you leave a little lip.
- With a fork, prick lightly all over the entire base of your pastry dough. Spoon the frangipane mix into the pastry case and spread evenly with the back of a spoon or a spatula.
- Place in the middle of the oven and bake for 45 to 50 minutes. I check after 40. The tart is ready when it is an even golden brown colour.
- Let the tart cool and then remove it from the flan case. I often leave it sitting on the metal bottom and only remove the side. This makes it easier to transport to your serving dish.
- In a saucepan, heat the jam and water, stir with a metal spoon until it has warmed through and mixed together.
- Place your strawberries in circles starting at the outer edge of the tart and working your way to the centre. Brush over the jam glaze allowing any extra to drizzle into any little gaps between the fruit.
Tips and Variations
- This tart is best eaten on the day it is made.
- Serve with a bit of crème fraiche or mascarpone with a dash of Marsala wine on the side for some extra indulgence.
- If you have some pastry left over, you can keep it in the fridge for a couple of days, or you could make a couple of extra small tarts. I tend to put it in the freezer and keep it for emergency repair work!
- Try with raspberries, really yummy or a mix of berries works really well too.
- If you make the pastry the day before, I tend not to leave the dough in a ball shape, but flatten the ball out – this makes it easier to roll.