This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to very hot, 220°C. Roll out block puff pastry (see recipe tip) between two sheets of baking paper to a 25 x 30cm rectangle.
2.Transfer to an oven tray. Prick pastry all over with a fork, leaving a 2cm border. Chill for 15 minutes. Bake pastry for 12-15 minutes until puffed and golden. Cool. Gently press down puffed-up centre. Reduce oven to moderate, 180°C.
3.For the frangipane: In a food processor, pulse softened butter and caster sugar together until pale. Add almond meal, plain flour, egg and brandy. Process to a paste. Spread over pastry base, leaving a 2cm border.
4.In a bowl, place apple and pear in lemon juice. Arrange on top of frangipane mixture. Dot with butter. Bake for 15 minutes. Scatter halved strawberries and flaked almonds over.
5.Bake for a further 10-12 minutes until pastry is golden and fruit is tender. Cool slightly. Serve cut into squares.
Note
- To make puff pastry, rub 250g butter into 1 ¾ cups plain flour. Mix in ¹⁄³ cup cold water. Roll out to 20 x 50cm. Fold into thirds. Turn, roll, repeat. Chill for 30 minutes.
