Name: Strawberry and almond frangipane tart
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8-10
Ingredients: 150g unsalted butter, at room temperature; ½ cup caster sugar; ¼ cup brown sugar; 3 free-range eggs, at room temperature; 2 tsp vanilla extract; 2⅔ cups almond meal; ⅓ cup self-raising flour; 150g strawberries, hulled and halved; 2 Tbsp flaked almonds; 2 Tbsp apricot jam; Icing sugar, to serve

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

150g unsalted butter, at room temperature

½ cup caster sugar

¼ cup brown sugar

3 free-range eggs, at room temperature

2 tsp vanilla extract

2⅔ cups almond meal

⅓ cup self-raising flour

150g strawberries, hulled and halved

2 Tbsp flaked almonds

2 Tbsp apricot jam

Icing sugar, to serve

Method

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

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

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.

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.

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