A second recipe in one week! Well, that can only mean that I feel really good 😉 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!
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” and “rondo’s” and it’s filled with almond paste. They are a staple item in Dutch bakeries! The dough results in 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!). For this tart I have paired creme pat with some plump strawberries.
Recipe Dutch Strawberry Tarts (Rondo’s)
For 5 tarts
Tools: 5 pastry rings 8 cm in diameter, 2,5cm in height (or higher)
|90||grams||unsalted butter, softened|
|a drop of||almond extract|
|1/2||vanilla pod (seeds of)|
- 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.
- 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.
- 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.
- 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.
- 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.
- Once everything has cooled, pipe pastry cream onto each tart and place strawberries on top. Enjoy!