Dutch Strawberry Tarts

Dutch Strawberry Tarts |  A Dutchie Baking

A second recipe in one week! Well, that can only mean that I feel really good šŸ˜‰ I recently switched thesis supervisor and it’s done me a lot of good – I’m actually writing again and the end of my degree is finally in sight! The weather has also been great lately which has done something to lift my spirits somehow – I was never a weather sensitive person but this year the cold has bothered me more than usual. With sun also comes fresh, juicy strawberries to make lovely bakes with so it’s a win-win!

Dutch Strawberry Tarts |  A Dutchie Baking

Dutch Strawberry Tarts |  A Dutchie Baking

These tarts are made with what is called “sloffendeeg” in Dutch. It’s a dough made for tarts (or “koeken” as we call them) like “kano’s“, “sloffen” Ā and “rondo’s” and it’s filled with almond paste. They are a staple item in Dutch bakeries! The dough results inĀ bakes that are crunchy on the outside and softer on the inside, which I think is absolutely perfect. You can top it with all sorts of things, a “rondo” can be topped with only a blanched almond but you can use creme pat, swiss cream, whipped cream or anything you fancy (I’ve even seen apple pie filling on these!). Ā For this tart I have paired creme pat with some plump strawberries.

Dutch Strawberry Tarts |  A Dutchie Baking

Dutch Strawberry Tarts |  A Dutchie Baking

Dutch Strawberry Tarts |  A Dutchie Baking

Dutch Strawberry Tarts |  A Dutchie Baking

Recipe Dutch Strawberry Tarts (Rondo’s)

For 5 tarts

Tools: 5 pastry rings 8 cm in diameter, 2,5cm in height (or higher)

Ingredients:

Dough:

125 grams pastry flour
1 teaspoon baking powder
90 grams unsalted butter, softened
90 grams caster sugar
1/4 teaspoon lemon zest
1/2 egg yolk

Almond paste:

75 grams ground almonds
75 grams caster sugar
1 egg
a drop of almond extract

Topping:

3 egg yolks
70 grams caster sugar
25 grams flour
8 grams cornstarch
250 ml full-fat milk
1/2 vanilla pod (seeds of)
13 grams unsalted butter
250 grams strawberries, sliced
  1. For the dough, put the flour, baking powder, butter, sugar, egg yolk, zest and salt in a bowl and knead into a dough. Wrap in clingfilm and chill for at least 60 mins.
  2. Preheat the oven to 180C/355F. Grease the pastry rings. Roll the dough out to 7-8mm thickness. Cut out the tart shapes with the baking rings. Place pastry rounds on baking sheet and place baking rings around it.
  3. Make the almond paste by first mixing the sugar and almond flour, and then adding the almond extract and as much egg as is needed to make a slack mixture. Spread or pipe almond paste on the pastry rings, leaving a 1 cm border. Bake for about 20 mins. Once baked, immediately remove baking rings (be careful!) and leave to cool.
  4. For the creme pat, mix the egg yolks, half of the sugar, the flour and the cornstarch in a bowl. In a heavy bottomed saucepan, mix the milk, vanilla seeds and the other half of the sugar. Bring milk mixture to a boil, remove from the fire and add half of it to the egg yolk mixture while continuously stirring. Pour this back into the milk and heat while continuously stirring. Boil for 2 minutes.
  5. Leave cream to cool for 10 minutes. Then mix in the butter. Leave to cool completely with cling film over the surface of the cream.
  6. Once everything has cooled, pipe pastry cream onto each tart and place strawberries on top. Enjoy!

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