Strawberry puff pastry baskets

Name: Strawberry puff pastry baskets
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 3 discs Puff pastry (à 75 g); 3 Eggs (size M); 100 g Icing sugar; 3 TABLESPOONS Almond liqueur (e.g. Amaretto); 2 TABLESPOONS Flour; 1 pinch Salt; 1 TEASPOON Lemon juice; 150 g crushed almonds; 500 g Strawberries; 100 g Strawberry jam; 25 g crushed pistachio kernels; 7-10 Tbsp Flour; 12 Paper muffin tray; 7-10 Tbsp Dried peas

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

3 discs Puff pastry (à 75 g)
3 Eggs (size M)
100 g Icing sugar
3 TABLESPOONS Almond liqueur (e.g. Amaretto)
2 TABLESPOONS Flour
1 pinch Salt
1 TEASPOON Lemon juice
150 g crushed almonds
500 g Strawberries
100 g Strawberry jam
25 g crushed pistachio kernels
7-10 Tbsp Flour
12 Paper muffin tray
7-10 Tbsp Dried peas

Directions

1
Place the puff pastry slices next to each other and let them thaw on a well floured work surface. Roll out the puff pastry to about double its size and cut out 12 circles (12 cm Ø). Place circles in the hollows of a muffin tin. Prick the dough several times with a fork. Place paper cups filled with peas on the dough. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
2
Let cool down. In the meantime, separate the eggs. Mix the egg yolks, 50 g icing sugar, liqueur and flour with the whisk of the hand mixer. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt, 50 g icing sugar and lemon juice. Fold the beaten egg whites and almonds into the egg yolk mixture. Remove paper cups and peas. Fill almond paste into the tartlets. Bake in the oven at the same temperature for another 15 minutes. Take the tartlets out of the oven, remove from the muffin tin and let them cool down for about 30 minutes. In the meantime wash, clean and halve the strawberries. Warm up the strawberry jam.
3
Remove paper cups and peas. Fill almond paste into the tartlets. Bake in the oven at the same temperature for another 15 minutes. Take the tartlets out of the oven, remove from the muffin tin and let them cool down for about 30 minutes. In the meantime wash, clean and halve the strawberries. Warm up the strawberry jam. Spread some of the strawberry jam on the tartlets, fill with strawberries and sprinkle the edge with pistachios. Brush strawberries with remaining jam