The River Cafe almond tart with strawberries

Ingredients

350g Plain flour
175g Unsalted butter, chilled and cut into cubes
100g Icing sugar, plus 2tbsp for dusting
3 Eggs, yokes only
400g Strawberries, hulled

Almond Filling
350g blanched almonds
350g unsalted butter, softened
350g caster sugar
3 eggs

Method

For the pastry, pulse the flour, butter and a pinch of salt in a food processor until the mixture resembles course breadcrumbs. Add the sugar and egg yokes, then pulse the mixture until it combines and leaves the side of the bowl. Bring together into a ball, wrap in clingfilm and chill for at least an hour.

Coarsely great the pastry into a 30cm loose bottomed fluted flan tin. Press onto the sides and base as quickly as possible leaving no gaps. Chill for 30 mins.

Preheat the oven to 180C. Line the pastry case with a sheet of greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove the paper and beans and bake for a further 10 mins, until golden.

Reduce the oven to 150C. For the filling, blitz the almonds in a food processor until finely ground. In a large bowl, beat the butter and sugar until pale and light. Beat in the almonds and then the eggs one by one. Spoon into the pastry case, level at the top and bake for 1hr 10mins, until puffed up and golden.

Cut the strawberries into wedges, arrange on top of the tart and dust with icing sugar.