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.
He Cooks... She Sews! 
Looks delicious! That would very easily translate to GF with only 1/3 cup SR flour.
I think so too. Guess what I might be making this weekend!
excellent!
That just looks yummmmy.
it was….
Frangipane tarts are my favourite. This looks like an easier pastry-less self-crusting version.
Its exactly that. Super easy. Very frangipane like
Almond meal in a cake is always a good thing.
Looks very yummy!
It’s delicious!
Finally got around to making this tart. Had some figs so used them instead. Only takes 4, so frangipane is one of my favourite ways of making them go further.
Normally I only make frangipane when I have spare pastry. This is yummy and easy to make any time. And I can tell myself it’s healthier because it doesn’t have pastry 🤪🤣🤣
I made it in 2 flan pans with removable bases, that at 3.5″ * 9.5″ roughly equal the area of the 9″ circular pan in the recipe, as I find the slices in the narrow rectangular pans are easier to cut and store. These flan tins are not spring form, so I push baking paper into the pan under the removable bases to prevent any leakage. I’d add a photo but comments don’t have the option 😁
Oh sounds fabulous! I love figs! Now, how do I get a photo 🤔
FB messenger? I’m on as Karey Harrison
I’m not on FB. I’ve sent you an email with another idea.
I know, I’ve posted it on my IG
Perfect. And so delicious looking! Thanks so much for sharing