Strawberry almond tart

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.