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Strawberry and Almond Tarts
Recipe from Masterclass by James Martin (Collins £20)
Makes 4 tarts Vegetarian
• 450g (1lb) ready-rolled-all-butter puff pastry
• Plain flour, for dusting
• 50g (2oz) butter, melted plus extra for greasing
• 250g (9oz) marzipan
• 540g (1lb) strawberries
• 25g (1oz) flaked almonds, toasted
• 50g (2oz) caster sugar
• 1 x 15cm (6") diameter cookie cutter
1. Place the pastry on a work surface lightly dusted with flour and roll out to 3-4mm (1/8"), and prick the surface all over with a fork. Cut out 4 discs each 15cm (6") in diameter, place on a baking sheet and leave in the fridge to rest for 1 hour.
2. Meanwhile, preheat the oven to 200°C (400°F), Gas 6, then grease a baking sheet and lightly dust with flour.
3. Roll out the marzipan to the same thickness as the pastry and cut into discs 2cm (3/4") smaller in diameter than the tarts.
4. Hull the strawberries and cut them in half, then remove the tarts from the fridge and place on the prepared baking sheet.
5. Lightly brush the edges of the pastry with some of the melted butter and place a piece of marzipan on top of each tart.
6. Arrange the cut strawberries on top of the marzipan, drizzle with the remaining butter and sprinkle with the sugar, then bake in the oven for 15-20 minutes or until the pastry is golden brown.
7. Scatter the toasted almonds over the top of the tarts and serve with ice cream.
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