Vins de Bergerac et Duras

Strawberry and Périgord walnut frangipane tartlets

To be enjoyed with :

Côtes de Bergerac moelleux | Côtes de Montravel | Haut-Montravel | Monbazillac | Rosette | Saussignac

1/ Preheat oven to 180°C (gas mark 6). Combine flour, salt, sugar and cold cubed butter in a bowl and use your hands to mix into a crumble. Slowly add 30ml of cold water, combine until smooth and stop adding water if the dough becomes sticky. Shape into a ball, cover in cling film and refrigerate for 30 minutes.

2/ Dust worktop with flour, roll out dough and cut into discs slightly bigger than your tartlet moulds. Grease and dust your moulds with flour then put your pastry cases in.

3/ Combine all the frangipane ingredients until creamy. Spread into the tartlet base and bake for 20 minutes or until the pastry is cooked and the frangipane is golden brown. Remove from oven and leave to cool.

4/ Hull and quarter strawberries and add to tartlets. Garnish with mint leaves and serve.


Serves 4


  • 250g flour + extra for the worktop and moulds
  • 100g cold butter + extra for the moulds
  • 1 tbsp sugar
  • 2 tsp salt


  • 75g ground Périgord walnuts
  • 80g caster sugar
  • 100g soft butter
  • 150g Périgord strawberries
  • 3 sprigs of mint

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