Summery Strawberry Frangipane Tart

A light, buttery, summery, wholesome, sweet treat.

INGREDIENTS

Crust

• 1 ¾ cups almond flour

• ¼ cup tapioca flour (or arrowroot)

• 3 tbsp coconut sugar or maple syrup

• Pinch of sea salt

• 4 tbsp cold butter or coconut oil

• 1 egg

• optional: ½ tsp vanilla extract

Filling

• 1 cup almond meal

• ¼ cup softened butter or coconut oil

• 3 tbsp maple syrup

• 1 egg

• 1 tsp vanilla extract

• Zest of ½ lemon

Topping

• 1 ½ cups fresh strawberries, sliced

METHOD

Make the crust

1. Preheat oven to 170°C fan-forced. Combine almond flour, tapioca flour, coconut sugar, and pinch of salt in a bowl. Add cold butter/coconut oil and rub into the dry ingredients with your fingertips until it resembles soft crumbs.

2. Add the egg and vanilla, mixing until a soft dough forms. Press dough evenly into tart tin (approx. 22-24cm). Prick the base with a fork and bake for 10 minutes. Remove and set aside.

Make the frangipane

1. Beat together the softened butter/coconut oil, maple syrup, vanilla, and lemon zest.

2. Add the egg and mix well. Fold in the almond meal until smooth and pour/spread frangipane mixture over the pre-baked crust.

3. Arrange sliced strawberries over the frangipane, and bake for 25-30 minutes or until frangipane is golden and set.

4. Allow to cool before slicing (so it holds beautifully). Serve plain or with a dollop of coconut or greek yoghurt and fresh mint leaves and drizzle of honey.