A crisp tart shell layered with almond cream and wild strawberry jam.
Prep
30 minutes
Cook
35 minutes
Serves
One 9-inch tart
Difficulty
Easy
At the Lello table
A crisp tart shell layered with almond cream and wild strawberry jam. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.
Method
Beat butter and sugar; mix in almond flour, eggs and extract.
Spread a thin layer of jam in the shell, then cover gently with almond cream.
Scatter sliced almonds and bake 32 to 38 minutes until golden and set.
Cool fully and brush with a little warmed jam if desired.
Cook’s notes
Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.
Substitutions
To serve
Serve in narrow wedges with crème fraîche.
Storage & make-ahead
Refrigerate leftovers in a covered container for up to 2 days.
