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Strawberry and Almond Tart
INGREDIENTS:
» 2 x 15cm prepared pastry case
» Vanilla ice-cream
FILLING:
» 100g DUCKS SLIVERED ALMONDS (TOASTED)
» 150g soft butter, chopped
» 3/4 cup caster sugar
» 3 eggs
» ¼ cup plain flour
» ¼ cup DUCKS ALMOND MEAL
» ½ teaspoon baking powder
» Strawberry jam
» 100g DUCKS FLAKED ALMONDS
» Icing sugar to serve
METHOD:
Place slivered almonds on an oven tray and bake at 200°C for 10 minutes.
Beat butter and sugar until light and creamy; add eggs one at a time, beating well after each addition.
Gently fold in flour, almond meal, baking powder and toasted slivered almonds and mix until combined.
Spread strawberry jam over pastry cases.
Top with half the filling on each pastry case and sprinkle with flaked almonds.
Place in oven 180°C and bake for 30 minutes or until mixture is firm to touch.
Serve dusted with icing sugar and ice cream.
Makes 2 tarts
Each tart serves 6.