Posts

Almond tart with strawberries

I can’t really keep it a secret any longer. If you visit here often you’re going to notice sooner or later anyway, so I’d better come clean. For the last three months I have been living in a house with views that take my breath away daily. With gardens so pretty and scent heavy, I feel like I’m in a fairytale when I walk through them. I’ve fallen asleep to the reassuring sound of breaking waves and woken to magnificent patchwork orange and magenta skies. So this almond tart with strawberries was perfect for a Sunday lunch with friends in such a special place.

You might recall that back in April a tree fell on our house, and as a result we relocated that same night to Ma and Pa’s. Well a very generous friend offered us their home for the months of August, September and October. And so this is where my photos have been taken lately. In the beautiful kitchen of a Palm Beach house with panoramic views of the ocean. Believe me that I am not exaggerating when I say that sometimes I look up from the dishes to catch a glimpse of a whale breaching. That at night I can see Barrenjoey lighthouse intermittently twinkle in the distance. That I am extremely lucky and grateful for the opportunity to have stayed in such a beautiful location.

I think that Thea has enjoyed her stay too. We go the beach daily, sometimes twice, making the most of our temporary seaside location. I put her porridge in a little container, grab a coffee and we go, with obligatory bucket and spade in tow, to have our breakfast on the sand. I don’t know if I would do this if it was our full-time home. There is definitely something to be said for being placed in situations that not only force you to realise how fortunate you are, but also to make the most of your time.

</img src=”https://www.herbsandalemon.com/wp-content/uploads/2021/09/DSC_0411-683×1024-1.jpeg”/>

The spotted gum tree that crashed through our roof has also made realise that our house overlooking the sparkling Pittwater, a five-minute walk to Clareville beach, was a great home. I’m not sure that we fully appreciated that. We were so focused on renovating it and making in to the thing that we wanted it to be, that we never stopped to fully acknowledge how good it was: All those evenings spend sharing food with friends and family on the deck, this one and this one, oh and this one, especially stand out, as well as the dinner parties inside by the fire like this one.

When we do move back to our home (seemingly still light years away as our insurance hasn’t even been settled yet) I’m planning on throwing the biggest dinner party ever. I intend to celebrate where we live. With lots of delicious food. Delicious wine. Flowers. Music. And possibly even bite size versions of this almond tart with strawberries. It really is that good and definitely fitting for a special occasion. Even Thea thinks so.


Almond tart with strawberries

Adapted from a recipe in The River Cafe Cookbook 2

For the pastry

  • 225g plain flour
  • 75g self raising flour
  • 55g icing sugar
  • 100g butter, cold, cut into cubes
  • 1 egg yolk
  • 2 tbsp cold water

For the almond tart filling

  • 265g soft butter
  • 265g caster sugar
  • 3 eggs
  • 265g almond meal

To serve

  • 250g strawberries, hulled and halved
  • icing sugar
  • creme fraiche

To make the almond tart pastry, pulse the butter, two flours and icing sugar in a food processor until the mixture resembles fine breadcrumbs. Add the yolk and pulse until mixed in and then with the motor running add the cold water in a steady stream until the pastry comes together. Remove from the processor, wrap in plastic wrap and chill for at least 20 minutes before rolling out (with extra flour) and lining a 28cm diameter, 3.5cm deep loose bottomed fluted tart tin. Pop the lined tin in the fridge for another 20 minutes or so and then bake it in a 180 C oven.

**A note on baking the tart shell. Use baking beans. Seriously. I don’t know why I waited so long to become the owner of these little ceramic balls that have changed the appearance of my pastry shells for the better. I used to bake my tart shells with nothing and the sides would always shrink and the bottom bubble up. Then I got a little less lazy and started using dried kidney beans to keep the base of the tart shell flat. But after a while they began to smell. And just weren’t all that pretty. So one day, when in a kitchen shop looking for some platters, I came across Tala baking beans and my tart shells have been beautifully golden and even specimens ever since.**

For the almond tart filling, using a hand-held or stand mixer, beat the sugar and butter together. When the mixture is pale and fluffy, add the eggs one at a time, followed by the almond meal. Spoon the mix into the baked tart shell and bake for around 40-50 minutes until the filling is set. Don’t be tempted to overfill the shell as the mixture does puff up and will spill over the edge resulting in a messy end result.

Once the almond tart is cooled, decorate with strawberries, lots of icing sugar and enjoy with spoonfuls of creme fraiche.

Like this dessert recipe? Then you might enjoy my two tiered Pavlova

 

Oven baked strawberry French toast

When it comes to strawberries, I’m pretty fussy. I grew up in an area where you could pick your own strawberries. In summer. Not all year round. They tasted like strawberries. Sweet, soft and juicy, oozing fruity nectar with each bite. And they smelt like strawberries too. Fragrant and jammy. Now these berries are ubiquitous, in every shop, during every month of the year and they just don’t taste of my childhood anymore. They just don’t taste like strawberries. Or so the story goes until I found some succulent strawberries at the farmer’s market this week, and with much excitement bought more punnets than I sensibly needed. I ate them with cream, in smoothies, Thea ate some, Mark ate some and there was still some left. So I made this. Oven baked strawberry French toast.




I’ve wanted to try a baked French toast recipe for a while now, thinking that it would make a great communal breakfast centrepiece. And let me tell you. When I invited the girls over to breakfast one day this week. This one did. The roasted seasonal strawberries provided lots of ooos and ahhhs and pauses of appreciation. Plus, it just looked so darn pretty, all yellow and pink, wobbly and crisp all at the same time. Everyone dug in, taking seconds and thirds.

Since becoming a Mama, I reckon breakfast parties are the way to go. For a start instead of the alcohol that you would expect at an evening event, in the morning there’s coffee. Sometimes more essential to a new parent than a glass of wine anyway. Also, babes can come along to breakfast parties, no questions asked, and small people are usually at their best first thing after a night’s sleep. Due to the presence of children, breakfast parties end on time too, as little ones are taken home for naps. A combination of winning factors. And the best thing of all. This oven baked French toast can be made the night before, so all you have to do for the party is put the kettle on.


Oven baked strawberry french toast

Serves 6

Inspired by recipes from Butter baking and Pioneer Woman 

  • 1/2 loaf stale sourdough bread cut into rough cubes the size of large walnuts (about 4-5 cups bread once cut up)
  • 2 punnets strawberries hulled and halved
  • 5 eggs
  • 1/4 cup maple syrup – optional depending on how sweet the fruit you use is. I didn’t need to use it here, but with for example raspberries, it might be a good idea.
  • 2 cups whole milk

For the crumble topping

  • 50g brown sugar
  • 50g plain flour
  • 50g cold butter, cubed
  • 1 tbsp cinnamon
  • pinch sea salt

This is so easy. The night before, put the bread in a baking dish and scatter the strawberries over the top.

Mix the eggs, milk and syrup, if using, together and pour over the bread. Cover and refrigerate.

For the crumble topping, whizz all the ingredients in a food processor until they resemble breadcrumbs and then also store in the fridge overnight.

In the morning, pre heat the oven to 180C. Sprinkle the crumble topping over the bread and cook the oven baked strawberry French toast for about 45 minutes until the crumble topping is browned.

Love seasonal fruit? Then you might like Apricot jam