Ingredients for 8 people

  • 300 g readymade shortcrust pastry​
  • 200 g Balsamic Strawberry Jam​
  • 125 g unsalted butter, softened​
  • 125 g caster sugar​
  • 125 g ground almonds​
  • 2 medium eggs​
  • 1 tsp almond extract​
  • 1 tbsp plain flour​
  • 50 g flaked almonds

For the recipe

Preheat  oven to 180°C and grease a 23cm tart tin.
Roll out the shortcrust pastry on a lightly floured surface to fit your tin. Line the tin with the pastry, gently pressing it into the edges. Trim any excess pastry.  Spread the Balsamic Strawberry Jam (recipe here: evenly over the pastry base.
In a mixing bowl, beat together the softened butter and caster sugar until light and fluffy, then add the ground almonds, eggs, almond extract, and plain flour to the bowl. Mix until well combined.
Spread the almond mixture over the jam layer in the tart tin and sprinkle the flaked almonds evenly over the top of the tart.
Place the tart in the preheated oven and bake for 35-40 minutes, or until golden brown and set.
Once baked, remove from the oven and allow the tart to cool in the tin for about 10 minutes before transferring it to a wire rack. Allow to cool completely before serving.