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| ●Tart Dough |
Photo #1
Photo #2
Photo #3
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten egg, a little at a time, and blend well. (Photo #2)
Fold in sifted flour and work the dough to combine all ingredients.
Press the dough together into one clump. (Photo #3)
Wrap the dough in plastic wrap. Place it in the refrigerator for an hour.
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| ●Cream Filling |
Photo #1
Photo #2
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten egg, a little at a time, and blend well. Then mix in almond powder and rum, in that order. (Photo #2)
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| ●Finish |
Photo #1
Photo #2
Photo #3
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Roll out the dough to 3mm thick, then press the dough into the tart pans.
Make small holes with a fork on the bottom. (Photo #1)
Pour the filling into the pans up to 4/5 full. (Photo #2)
Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes until golden. Then brush with syrup while they are still hot. (Photo #3)
After cooling, arrange hulled strawberries neatly on top.
Sprinkle with confectioners’ sugar generously over the strawberries.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
two 15cm tart pans |
331kcal |
180 minutes |
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| butter |
60g |
| sugar |
40g |
| whole egg |
15g |
| cake flour |
100g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
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| butter |
80g |
| sugar |
60g |
| whole eggs |
60g |
| almond powder |
80g |
| rum |
10g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift almond powder.
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| fresh strawberries |
300g |
| confectioners’ sugar |
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| sugar syrup |
30g |
| cherry liqueur |
5g |
【Preparation】
- Mix sugar syrup and cherry liqueur.
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