Tartes Aux Fraises (Strawberry Tarts - France)

This recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin has a stunning presentation & would be perfect as an elegant dinner party finale, but is also a surprisingly easy make-ahead fix. Per the intro: "Strawberry tart is a classic dessert & a perennial favorite at Chez Serge in Saint-Owen, France. This version is enriched w/an almond cream filling, giving it a deliciously smooth texture & delicate flavor." This dessert looks amazing & for me would not require such excess, but a rose champange was suggested as ideal to pair w/it. *Enjoy* !

• Ready In: 45 mins
• Serves: 4
• Yields: 4 Strawberry Tarts

Ingredients

• FOR THE FILLING

• 1⁄2 cup sugar
• 1  cup  ground almonds
• 8  tablespoons unsalted butter, softened
• 1  egg
• 3⁄4 cup flour
• 1  tablespoon rum or 1  tablespoon kirsch

• FOR THE BASE

• 7  ounces puff pastry (200 gm)

• FOR THE TOPPING

• 18  ounces fresh strawberries (1.1 lb or 500 gm)
•  powdered sugar (for dusting)

Directions

1. Preheat oven to 350F (180C).
2. Make filling by mixing the sugar & ground almonds together in a bowl. Then blend in the softened butter, egg, flour & rum (or kirsch). Set aside in a cool place.
3. Make bases by rolling out the puff pastry into 4 circles of equal diameter (approx 4-in). Prick the circles well using the tines of a fork, leaving a 1/4-in circular border. Spread almond cream filling over the pastry & allow to sit for a few minutes.
4. Bake for 20 minutes, remove from oven & allow to fully cool. Wash, drain, hull & thinly slice strawberries while bases are cooking & cooling.
5. You are essentially done at this point & can set aside the bases & strawberries for final assembly at your pleasure. To Assemble: Arrange strawberries on the bases in rosette shapes, sprinkle w/powdered sugar & serve immediately. (So easy! Was I right or not?).