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Strawberry and almond crumble tarts

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About the bake

These gorgeous strawberry & almond crumble tarts are perfect for a dinner party with a scoop of ice cream.

15Total Time
30Prep Time
35Bake Time
6Serves
Easy

Method

  1. Step 1:

    Pre-heat the oven to 180°C (fan 160°C, gas mark 4) and place in a baking tray to warm.

  2. Step 2:

    Lightly rub together the flour, ground almonds and butter using your fingertips until the mixture resembles breadcrumbs. Add the sugar.

  3. Step 3:

    Take out 3 tablespoons of the mix and put aside for the topping.

  4. Step 4:

    Add the water to the bowl and gently mix together to form a dough. Add a little more water if necessary. Wrap the dough in cling film and refrigerate for 15 minutes.

  5. Step 5:

    Turn the dough out onto a lightly floured surface and roll out. Cut out 6 rounds using a 12 cm cutter and use to line 6 small tartlet tins.

  6. Step 6:

    Warm the jam gently until it has just melted and add the chopped strawberries. Divide this mixture between the tartlet tins, taking care not to overfill.

  7. Step 7:

    Add the flaked almonds and muscovado sugar to the reserved crumble and mix together. Sprinkle this topping over the tarts.

  8. Step 8:

    Bake on the pre-heated baking tray for 30-35 minutes or until the tarts are golden.

  9. Step 9:

    Leave to cool before removing from the tins or serve slightly warm with fresh cream or ice cream.

Ingredients

  • For the pastry

    • 100g Allinson's Plain White Flour
    • 80g Butter (unsalted) (cold.)
    • 25g Billington's Unrefined Golden Caster sugar
    • 25g Almonds (ground)
    • 1 tbsp Water (cold)
  • For the filling

    • 2 tbsp Strawberry jam (smooth)
    • 250g Strawberries (washed and chopped into pieces)
    • 75g Almonds (flaked)
    • 1 tbsp Billington's Unrefined Light Muscovado Sugar

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