There are some recipes that every cook should have in their arsenal – and this is one of them. A jaw-dropper of a dessert on its own, or dress it up for those special occasions. First, is the super-simple pastry (everyone needs to know how to make a basic pastry) and then the delicious frangipane filling (ground almonds), which is also gluten free! So for those friends that can’t have gluten, just bake the frangipane in a ramekin without the pastry and top with berries and a dusting of icing sugar. You can also just brush warm jam over the top as soon as it comes out of the oven, to give it a beautiful sheen and colour. The layer of melted jam between the pastry and the frangipane keeps the pastry crisp.
Make the pastry ahead and use any berries you have available, even frozen ones will do.
Warm the jam and brush a layer over the pastry (reserve some for later), then spread the frangipane on top. Scatter berries over the top and press them lightly into the mixture.
Bake for 30-35 until golden and cooked through. While the tart is warm, lightly brush to top with remaining strawberry jam or simply dust the top with icing sugar.
Serve as is or with extra berries and lemoncurd (pictured). Also nice served warm with ice cream or cream!