Strawberry Frangipane Tart with Brown Butter Brown Rice Crust
Mary Fran Wiley and I met while at Nourished Food Bloggers conference. She organized a group dinner to one of her favorite local haunts. Her blog Frannycakes is a popular spot for delectable gluten free baked goodies and recipes. She also happened to lead a lively discussion on blog branding at Nourished. As a participant in the monthly Ratio Rally, and the hostess for the gluten free brownie rally of recipes, I was eager to see what she would bake up for our Whole Grain Brunch that would incorporate an Attune Foods cereal, Bob’s Red Mill product, be healthy and irresistibly Franny Cakes. This Strawberry Frangipane Tart with Brown with Brown Butter Brown Rice Crust fits the bill.
If you like what you see, head over to Franny Cakes blog at frannycakes.com and consider checking out her Gluten Free Cookie Favorite e-book.
Strawberry Frangipane Tart with Brown Butter Brown Rice Crust
YIELDS: Makes about 8-10 slices
CRUST
150 grams (5 cups) Attune brown rice crisps cereal
90 grams (6 tablespoons) butter
1 tablespoon canola oil
3 tablespoons water
1 tablespoon sugar
1/4 teaspoon salt
FRANGIPANE
90 grams (6 tablespoons) butter, softened
85 grams (2/3 cup) Bob’s Red Mill Almond Meal
85 grams (2/3 cup) confectioners sugar
1/8 teaspoon salt
7 grams (1 tablespoon) cornstarch
1 egg
TOPPING
1/2 pound container of strawberries, with tops removed and cut into 1/4 inch slices
1/2 pound container of strawberries, with tops removed and cut into 1/4 inch slices
1/2 cup (2 big scoops from a jar) jelly
To make:
1. Preheat the oven to 410 degrees.
2. Use a food processor to turn the cereal into cereal crumbs, you want something that feels like sand.
3. In a large oven-proof bowl, combine the butter, oil, sugar, water and salt. When the oven is hot, place this bowl in the oven for about 15 minutes, you want the butter to be bubbling and starting to brown.
4. While that cooks, make the frangipane. In the bowl of a stand mixer, beat the softened butter until light and fluffy. Add almond meal, confectioners sugar, salt and cornstarch. Mix thoroughly, scraping down the sides of the bowl. Beat in the egg until you have a smooth mixture.
5. When the butter starts to brown, remove the bowl from the oven and reduce the oven temperature to 375 degrees fahrenheit. Carefully stir the cereal crumbs into the bowl. THE BOWL IS HOT! USE AN OVEN MITT TO HOLD ONTO IT!
6. Pour the buttery cereal into a 9-inch round or similarly sized rectangular tart pan. Once it is cool enough to handle, press it into the bottom of the pan and then firmly up the sides. Be firm and quick – if you don’t press it firmly, your sides will crumble.
7. Pour the frangipane into the tart crust a little at a time and spread it around. Dropping teaspoonfuls of filling spaced out will result in less crust being mixed in than dumping all the filling in the center.
8. Bake for 25 minutes – until the frangipane is golden. And let cool completely.
9. Arrange strawberries in rows on top of the tart. Melt the jelly in the microwave and spoon it over the strawberries. Depending how hot you got the jelly, it might not cover the whole tart (my jelly was pretty much liquid). It is ok if you need a little more or a little less.
10. Let the tart stand for about 20 minutes so the jelly can firm back up.
May 08, 2012 @ 14:38:00
Mmm, this looks delicious, and beautiful, too!