Strawberry Almond Tarts – Willey’s Weekly Bake 208

I am really struggling to find the time to fit baking in at the moment. I am loving making my weekly or twice weekly sourdough as that always gets eaten or a freeze it or make it into croutons. I was almost at the point of putting it on pause for a month or so as the next few weekends for me are manic! but I managed to squeeze one in, really this is like a frangipane but with puff pastry – again left overs in the fridge but of course you can make this as I often do but time it limited at the moment!


  • 75g Ground Almonds
  • 15g Plain Flour
  • 1 Egg
  • 80g Caster sugar
  • Drop of vanilla bean paste
  • 75g Butter
  • 150g Puff pastry
  • 150g Strawberries


  1. Preheat the oven to 180°C. Grease your tins I made two medium sizes individual puddings but it could make 1 large tart.
  2. In a large mixing bowl cream together the butter and sugar until light and fluffy.
  3. Then add the egg, vanilla bean paste and beat together.
  4. Finally add the ground almonds and plain flour and mix until no lumps.
  5. Roll out the pastry and cut to fit the size of the tart tin and press into the tin.
  6. Fill the tart pastry case with the almond filling.
  7. Slice the strawberries and place on top.
  8. Bake in the oven for 20 minutes until golden brown on top.
  9. Enjoy warm with cream.

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