Summer Strawberry Tart


200g Plain Flour

100g Cold Unsalted Butter

40g Icing Sugar

1 Egg beaten


150g Ground Almonds

150g Butter Softened

2 large Eggs

2 tbsp Plain Flour

Frozen or fresh strawberry's. I've used frozen.


Pre-heat oven at 180 degrees fan oven. To make the pastry rub the butter in the flour until it resembles fine breadcrumbs. Add sieved icing sugar and egg. Mix until it forms a dough. Wrap in cling film and chill for 30 minutes. Roll out pastry and place in a 23cm tin and bake in oven for 10 mins.

Meanwhile whisk together the filling ingredients apart from the strawberries and spoon in the pastry case. Scatter the strawberry's over the top and press into the mixture slightly.

Bake in oven for about 30 mins or until the frangipan is cooked through.

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