Summary

Ingredients

For the shortcrust pastry:

• 200 g butter or mararine
• 80 g suar
• 1 teaspoon, heaped with vanilla powder or vanilla pod
• 1 large lemon (s), organic, zest it (juice for strawberries)
• 1 pinch (s) salt
• 1 egg (s)
• 300 g wheat flour, type 405 or 550 or spelled flour

For the cream: (Franchipan cream)

• 100 g butter
• 80 g suar
• 2 medium egg (s)
• 100 g almond (s), round
• 1 shot rum, good
• 500 ml pudding, vanilla
• 800 g strawberries, smaller ones, cleaned
• 50 g honey
• 1 pack cake icing, red
• 3 tablespoon pistachios, chopped or brittle or other nuts / almonds

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Instructions

1. Prepare vanilla pudding (according to your own recipe or from a packet), chill.
2. Wash the strawberries, then remove the leaves, cut the larger ones in half, mix with 50g honey and organic lemon juice and leave to stand in the cold.
3. Shortcrust pastry:
4. Mix in sugar, butter or margarine and spices until foamy, then stir in egg, then flour briefly and vigorously. Shape into a ball, chill.
5. Franchipan cream:
6. Beat butter and sugar until foamy, keep stirring, gradually adding eggs, almonds and rum, and finally cool vanilla pudding.
7. Butter the 26 cm cake tin, lay out the dough rolled out to 4-5 mm, pull up an edge of approx. 4 cm and poke holes in the dough with a fork, smooth the Franchipan cream on top. Bake at 180 ° for 20-25 minutes until golden yellow.
8. Drain the strawberries, collect the juice.
9. Remove the cooled tart from the tin and place on the cake plate, cover with strawberries close together.
10. Prepare the cake glaze with the collected juice, supplemented with water, according to the instructions on the packaging, distribute it evenly over the hot strawberries.
11. Sprinkle with chopped pistachios, brittle or roasted chopped nuts or almonds before serving.