Strawberry frangipane tartlets

Paula has posted about something I completely relate to: the kitchen gadget addiction. I know that many of you reading me now can relate to it as well. :D
Inspired by her gorgeous chocolate tartelettes, I decided to put my tartlet pans into some good use, too.

My first thought was the strawberry tart my mom used to make for me as a kid – the filling is the one I used in this banana pie – but the idea of mixing frangipane and strawberries won me over.

Strawberry frangipane tartlets
from Australian Gourmet Traveller

Sweet pastry:
180g unsalted butter, at room temperature
40g pure icing sugar, sifted
2 egg yolks
250g all purpose flour

Frangipane:
125g icing sugar, sifted
125g almond meal
125g unsalted butter, at room temperature
2 eggs
1 egg yolk
25g all purpose flour

Topping:
90g strawberry jam, thinned with water, plus extra to serve
1kg strawberries, hulled (4 punnets)*

For sweet pastry, beat butter in an electric mixer until even in texture (3-5 minutes). Add icing sugar and mix to just combine. Add egg yolks and 1 ½ tablespoons water and mix to combine. Sift flour onto a work surface and make a well in the centre. Add butter mixture to well and gradually work in flour to form a dough. Knead several times with the heel of your hand until smooth – I added 1 ½ tablespoons of flour here, because it was too sticky.
Form dough into a disk, wrap in plastic and refrigerate until firm (3-4 hours). Roll pastry on a floured surface (I did this between two sheets of baking paper) to 5mm thick and use to line six 12cm-diameter buttered tart pans or one 20cm-diameter tart pan. Prick dough with a fork and refrigerate until firm (2-3 hours).
Meanwhile, preheat oven to 180ºC/350ºF. Using buttered foil, blind bake tartlets until golden (20-25 minutes). Remove foil and set aside.

For frangipane, combine icing sugar and almond meal in a bowl. Set aside. Beat butter in an electric mixer until fluffy (3-5 minutes). Add almond mixture and mix well to combine. Add eggs and yolk, then flour and mix to combine. Fill pastry shells with frangipane to 5mm from top (there may be some left over)**. Bake until golden and centre springs back when lightly touched (10-12 minutes; time may vary for 20cm tart). Allow to cool, then brush with jam.

Thinly slice strawberries lengthways, horizontally then divide among tartlets. Drizzle with extra jam and serve.

* I halved the recipe and 250g strawberries were enough

** I divided all the frangipane among the tartlets; it puffed while in the oven but didn’t spilled over

Makes 6 – I halved the recipe, used 9cm tart pans and got 8 tartlets