1\/ Preheat the oven to 180\u00b0C (gas mark 6). Combine the 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.<\/p>\n\n\n\n
2\/ Dust the worktop with flour, roll out the dough and cut into discs slightly bigger than your tartlet moulds. Grease and dust your moulds with flour then put your pastry cases in.<\/p>\n\n\n\n
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 the oven and leave to cool.<\/p>\n\n\n\n
4\/ Hull and quarter strawberries and add to the tartlets. Garnish with mint leaves and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/ Preheat the oven to 180\u00b0C (gas mark 6). Combine the 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 […]<\/p>\n","protected":false},"author":1,"featured_media":9861,"template":"","tax_recette":[22,28,27,31,29,32],"class_list":["post-10563","recette","type-recette","status-publish","has-post-thumbnail","hentry","tax_recette-cotes-de-bergerac-moelleux","tax_recette-cotes-de-montravel","tax_recette-haut-montravel","tax_recette-monbazillac","tax_recette-rosette","tax_recette-saussignac"],"acf":[],"yoast_head":"\n