Strawberry Frangipane Tart with Brown Butter Brown Rice Crust

Contribution for our 2012 Whole Grain Brunch partnership with Attune Foods.

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Servings 8 - 10servings
Prep Time 60minutes
Cook Time 25minutes
Passive Time 1hour + 20 minutes
Submitted By Mary Fran from Franny Cakes
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 8 - 10servings
Prep Time 60minutes
Cook Time 25minutes
Passive Time 1hour + 20 minutes
Submitted By Mary Fran from Franny Cakes
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 410 degrees.
  2. Use a food processor to turn the cereal into cereal crumbs, you want something that feels like sand.
  3. In a large oven proof bowl, combine the butter, oil, sugar, water and salt. When the oven is hot, place this bowl in the oven for about 15 minutes, you want the butter to be bubbling and starting to brown.
  4. While that cooks, make the frangipane. In the bowl of a stand mixer, beat the softened butter until light and fluffy. Add almond meal, confectioners sugar, salt and cornstarch. Mix thoroughly, scraping down the sides of the bowl. Beat in the egg until you have a smooth mixture.
  5. When the butter starts to brown, remove the bowl from the oven and reduce the oven temperature to 375 degrees fahrenheit. Carefully stir the cereal crumbs into the bowl. THE BOWL IS HOT! USE AN OVEN MIT TO HOLD ON TO IT!.
  6. Pour the buttery cereal into a 9-inch round or similarly sized rectangular tart pan. Once it is cool enough to handle, press it into the bottom of the pan and then firmly up the sides. Be firm and quick - if you don't press it firmly, your sides will crumble.
  7. Pour the frangipane into the tart crust a little at a time and spread it around. Dropping teaspoonfulls of filling spaced out will result in less crust being mixed in than dumping all the filling in the center.
  8. Bake for 25 minutes - until the frangipane is golden. And let cool completely.
  9. Arrange strawberries in rows on top of the tart. Melt the jelly in the microwave and spoon it over the strawberries. Depending how hot you got the jelly, it might not cover the whole tart (my jelly was pretty much liquid). It is ok if you need a little more or a little less.
  10. Let the tart stand for about 20 minutes so the jelly can firm back up. Makes about 8-10 slices.
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