Strawberry & Walnut Frangipane Tartelettes

These little tartelettes are an ideal way to savour the first strawberries of the year, combining the sweet freshness of the berries with a soft frangipane made from Périgord walnuts…

Makes 4

INGREDIENTS

For the pastry

• 200 g plain flour, plus extra for dusting
• 100 g cold butter, diced, plus extra for greasing
• 1 tbsp sugar
• 2 tsp salt
• Around 30 ml cold water

For the frangipane

• 100 g Périgord walnut kernels, ground
• 80 g sugar
• 100 g soft butter

To finish

• 150 g Périgord strawberries
• A few fresh mint leaves

METHOD

1. Preheat the oven to 180°C/350°F/Gas 4. In a bowl, mix the flour, salt and sugar. Add the butter and rub it in with your fingers until the mixture looks like breadcrumbs. Add just enough cold water to bring the dough together – stop as soon as it holds. Shape into a ball, wrap in cling film, and chill in the fridge for 30 minutes.
2. Roll out the dough on a floured surface. Cut out circles a little larger than your tartlette tins. Butter and flour the tins, then line them with the pastry. Trim the edges if needed.
3. Mix the ground walnuts, sugar and soft butter together until smooth and creamy. Spread the mixture into the bottom of each tartlette.
4. Bake for about 20 minutes, or until the pastry is golden and the frangipane is nicely browned. Leave to cool.
5. Hull and quarter the strawberries, then arrange them on top of the cooled tartlettes. Add a few mint leaves to finish and serve.

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