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Delicious Summer Wimbledon Strawberry Tart Recipe

Summertime means Wimbledon tennis which means strawberry time!!. So what better way to use them than in a Wimbledon Strawberry Tart.

There are many different versions of Strawberry tarts out there. Many tarts have just strawberries on top of the pastry, but here I’ve encased the strawberries in a frangipane filling.

STRAWBERRY TART INGREDIENTS

Always buy the best quality ingredients if you can, such as organic eggs. I also use organic ground almonds for the frangipane.

Pastry

  • 200g Plain Flour
  • 100g Cold Unsalted Butter
  • 40g Icing Sugar
  • 1 Egg beaten

Filling

  • 150g Ground Almonds
  • 150g Butter Softened
  • 2 large Eggs
  • 2 tbsp Plain Flour
  • Frozen or fresh strawberry’s. I’ve used frozen.

GLUTEN FREE INGREDIENTS

Replace the flour for the pastry with Gluten-Free Flour and a teaspoon of Xantham Gum. For the filling, also use Gluten-Free Flour.

If you like this sort of filling, try my Bakewell Tart Traybake recipe HERE

wimbledon strawberry tart
How to make a summer strawberry tart

STRAWBERRY FRANGIPANE TART RECIPE

WIMBLEDON STRAWBERRY TART

Wimbledon Strawberry Tart

Rachel
Summer strawberries encased in a light frangipane filling on a shortcrust pastry. Perfect with cream or custard.
No ratings yet – be the first to rate this recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert, Pudding
Cuisine British
Servings 8
Calories 456 kcal

Ingredients
  

PASTRY

  • 200 g Plain Flour
  • 100 g Cold Unsalted Butter
  • 40 g Icing Sugar
  • 1 Egg beaten

FILLING

  • 150 g Ground Almonds
  • 150 g Butter softened or Margarine
  • 2 lrg Eggs
  • 2 tbsp Plain Flour
  • Frozen or fresh Strawberries

Instructions
 

  • Pre-heat oven at 180°C fan oven. To make the pastry rub the butter in the flour until it resembles fine breadcrumbs. Add sieved icing sugar and egg. Mix until it forms a dough. Wrap in cling film and chill for 30 minutes or 15 minutes in a freezer. Roll out pastry to about 3mm thinkness and place in a 23 cm tin and blind bake in oven for 10 mins.
  • Meanwhile whisk together the filling ingredients apart from the strawberries and spoon in the pastry case.
  • Scatter the strawberry's over the top and press into the mixture slightly. Bake in oven for about 30 mins or until the frangipane is cooked through.
    Serve with cream or custard.
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Nutrition

Calories: 456kcalCarbohydrates: 30gProtein: 8gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 48mgSodium: 187mgPotassium: 48mgFiber: 3gSugar: 6gVitamin A: 1014IUVitamin C: 1mgCalcium: 55mgIron: 2mg
Keyword strawberry pie, Strawberry tart, summer strawberry pie
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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