The wisteria is flowering and strawberries are delicious and plentiful. It feels like Spring!
The Weekend Australian Magazine had a very tempting recipe for a strawberry almond tart.
Resistance was futile!
Crustless strawberry almond tart
- 150g butter, at room temperature
- ²/³ cup (150g) raw caster sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 200g almond meal
- ¹/³ cup (45g) self-raising flour
- 200g strawberries, hulled and halved
- A large handful of flaked almonds
Preheat oven to 170ºC (fan); grease a 23cm spring form tin.
Beat together butter, sugar, eggs, vanilla, almond meal and flour until just combined. Yes its that easy!
Spoon into tin; top with strawberries and scatter with flaked almonds.
Bake for 35-40 minutes until golden and cooked through.
Allow to cool; remove from tin.
Serve with chopped strawberries and cream.
Serves 6-8 (or 10 if you have that many people to feed and you cut thinner slices. Some people will come back for more…)
Recipe adapted from David Herbert’s version in the 25-26 September edition of The Weekend Australia Magazine.
My next version will be made gluten free using either gluten free SR flour or more almond meal plus 1 teaspoon baking powder.