This simple and quick Strawberry and Almond Tart is a perfect desert, or weekend treat! Full recipe on our website. Share the goodness this Ramadan with Spinneys.
For the Pastry
150g plain flour
75g unsalted butter
50g icing sugar
1 egg yolk
For the Almond Cream
115 grams unsalted butter, softened
115 gram granulated sugar
115 grams almond flour
3 large whole eggs, room temperature
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
25g flaked almonds
100g Strawberry Jam
Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using.
Next make the filling. Combine the butter and sugar a bowl Beat over medium speed until creamy. Over low speed, add the almond flour, alternating with egg until the ingredients are incorporated evenly. Add the flour and mix to combine. Add the vanilla extract and mix until just combined. Use right away if the other tart components are ready, or transfer to a container and refrigerate until ready to use.
Roll out pastry and line a tart tin.
Spread the strawberry jam evenly over the pastry base and then top with the almond cream, sprinkle the flaked almonds on top and bake in a preheated oven at 180c for 25 mins or until golden and firm.
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