It's easy to sub out any seasonal fruit for this recipe. Enjoy this delightful strawberry frangipane tart with a cup of tea!
Ingredients
200g all-purpose flour
100g unsalted butter, cold and cubed
50g icing sugar
1 large egg
1-2 tbsp cold water
Frangipane:
210g unsalted butter, softened
100g granulated sugar
2 large eggs
100g ground almonds
1 tbsp all-purpose flour
1 tsp almond extract
Topping:
250g fresh strawberries, hulled and halved
2 tbsp apricot jam
Instructions
Prepare the Pastry:
In a large mixing bowl, combine flour and icing sugar
Rub in the butter until the mixture resembles breadcrumbs
Add the egg and water, mixing until a dough forms
Wrap in plastic wrap and chill for 30 minutes
Prepare the Frangipane:
Beat butter and sugar until creamy
Add eggs one at a time, mixing well
Stir in ground almonds, flour, and almond extract until smooth
Assemble the Tart:
Preheat oven to 180°C (350°F)
Roll out pastry and line a 23cm tart tin
Spread the frangipane mixture evenly over the pastry
Arrange strawberries on top, cut side down
Bake and Finish:
Bake for 35-40 minutes until golden brown
Heat apricot jam and brush over the tart for a glossy finish
Cool before serving