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
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Preheat oven to 160°C fan-forced (180°C conventional). Grease a 22cm fluted tart tin with a removable base.
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In the bowl of a stand mixer, beat butter, sugars, eggs, vanilla, almond meal and flour on medium speed until just combined.
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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.
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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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