Name: Strawberry and almond tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 125 gram unsalted butter, at room temperature; 1/2 cup caster sugar; 2 teaspoon vanilla essence; 2 eggs; 1 1/4 cup almond meal (ground almonds); 250 gram strawberries, hulled, halved; 1/3 cup strawberry jam; 2 tablespoon slivered almonds, toasted; ice-cream, to serve

Strawberry and almond tart

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Serves 8

Prep

20M

Cook

40M

Total

Ingredients

2 sheets frozen shortcrust pastry, thawed

125 gram unsalted butter, at room temperature

1/2 cup caster sugar

2 teaspoon vanilla essence

2 eggs

1 1/4 cup almond meal (ground almonds)

250 gram strawberries, hulled, halved

1/3 cup strawberry jam

2 tablespoon slivered almonds, toasted

ice-cream, to serve

Method

1.Preheat oven to 170°C/150°C fan forced. Grease a 35×11 cm (base measurement) fluted tart pan with removable base. Line prepared pan with pastry; trim excess, Place pan on a baking tray and chill until required.

2.Using an electric mixer, beat butter, sugar and vanilla in a medium bowl until just creamy. Beat in eggs, one by one, until combined. Stir in almond meal.

3.Spoon filling into pastry case. Bake for 35-40 minutes or until set at centre. Remove from oven. Cool in pan for 30 minutes, then transfer to a wire rack to cool completely. Place tart on a serving platter.

4.Arrange strawberries over tart. Combine jam and 1 tablespoon water in a small saucepan. Cook and stir over low heat for 3-4 minutes or until melted and hot. Brush jam over tart. Sprinkle with almonds.

5.Serve with ice-cream.

You can use a 22cm (base measurement) round fluted tart pan; use 1 1/2 times the filling quantity. Don’t over-cream butter and sugar or filling will ‘puff’ during cooking.
Note

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