STRAWBERRY FRANGIPANE TART
This is a cheat’s frangipane tart as it’s served in the dish, meaning there’s no base to worry about. The strawberries here can be subbed out for whatever seasonal fresh fruit you have to hand – pears an figs would work well, as would cherries or soft stone fruit.
80 g unsalted butter, at room temperature
80 g raw sugar
1 teaspoon vanilla paste
1 free-range egg
100 g ground almonds
1 tablespoon cornflour
8 strawberries, hulled and halved
vanilla ice cream, to serve
Preheat the oven to 180°C. Grease a 16 cm round ovenproof dish with a little butter.
Using an electric mixer, beat the butter and sugar together in a bowl until light and fluffy. Add the vanilla and egg and whisk until combined, then stir in the ground almonds and cornflour to form a batter.
Pour the batter into the dish and arrange the strawberries on top. Bake for 40 minutes or until golden brown on top and a skewer inserted into the centre comes out clean. (If the top starts to brown too quickly cover it with foil while cooking.)
Leave to cool slightly, then transfer the dish to the table and serve warm with vanilla ice cream.
Sharlee is a creative director of food events, founder of Fully Booked Women and co-author of the cookbook Mr & Mrs Wilkinson's How it is at Home.
This recipe is an extract from the book published by Hardie Grant, photography by Patricia Niven and styling by Caroline Velik.
You can follow Sharlee and her adventures in food on Instagram @sharleegibb