1. Preheat oven to 350F (180C). 2. Make filling by mixing the sugar & ground almonds together in a bowl. Then blend in the softened butter, egg, flour & rum (or kirsch). Set aside in a cool place. 3. Make bases by rolling out the puff pastry into 4 circles of equal diameter (approx 4-in). Prick the circles well using the tines of a fork, leaving a 1/4-in circular border. Spread almond cream filling over the pastry & allow to sit for a few minutes. 4. Bake for 20 minutes, remove from oven & allow to fully cool. Wash, drain, hull & thinly slice strawberries while bases are cooking & cooling. 5. You are essentially done at this point & can set aside the bases & strawberries for final assembly at your pleasure. To Assemble: Arrange strawberries on the bases in rosette shapes, sprinkle w/powdered sugar & serve immediately. (So easy! Was I right or not?). ---------------------------------------------------------------------------
Nutrition
Ingredients
