Food

Strawberry and almond frangipane tart

A time-saving recipe!
8-10
15M
45M
1H

Frangipane is a velvety almond cream filling for tarts. In this recipe, the frangipane is your tart base, saving you time as you don’t have to bake a crust. Easy!

Ingredients

Method

1.

Preheat oven to 160°C fan-forced (180°C conventional). Grease a 22cm fluted tart tin with a removable base.

2.

In the bowl of a stand mixer, beat butter, sugars, eggs, vanilla, almond meal and flour on medium speed until just combined.

3.

Spoon mixture into prepared tin and smooth top with a palette knife. Top with halved strawberries, cut side up, pushing down gently into mixture. Scatter with almond flakes and bake for 45 minutes or until golden on top and cooked through.

4.

Melt jam with 1 teaspoon of water. Brush tart immediately with glaze. Allow tart to cool slightly (about 20 minutes), then remove from tin. Dust with icing sugar. Serve.

You might need

You might also enjoy making this Strawberry, Date And Mixed Nut Tart

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