500g pack sweet shortcrust pastry
flour, for dusting
6 tbsp strawberry jam
700g small-medium English strawberries, hulled and halved
50g flaked toasted almonds
For the filling
100g golden caster sugar
½ tsp vanilla extract
1 lemon, zested
pinch sea salt
100g ground almonds
1 tbsp plain flour
Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a lightly floured surface and use it to line a 23cm loose-bottomed tart tin leaving a slight overhang. Prick the base with a fork and line the tart with parchment and baking beans. Bake for 20 mins until the sides are set and the pastry is golden. Carefully remove the beans and the parchment and place the tart case back in the oven for 15-20 mins until the base is biscuity. Leave to cool.
While the pastry is cooking, make the filling. Tip the butter and sugar into a bowl and beat with a spoon until soft and fluffy. Add the egg, vanilla, lemon zest and small pinch of sea salt and mix well. Stir in the ground almonds and flour until everything is completely mixed.
Spoon and spread most of the jam over the base, saving 2 tbsp, then spread the almond filling over the jam, arrange the strawberries on top cut-side down and push into the filling. Bake for 40-50 mins until the filling has puffed up and set around the strawberries. Leave to cool. Meanwhile, gently heat the remaining jam with 1 tbsp water until runny. Brush the strawberries with the jam glaze, scatter over the almonds, if using.
475 kcals • fat 30g • saturates 12g • carbs 41g • sugars 21g • fibre 4g • protein 7g • salt 0.5g