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To make the pâte brisée, mix together the flour, butter, sugar and salt in a bowl to a fine breadcrumb consistency
250g of T45 flour
100g of butter
20g of sugar
1g of salt
Slowly add the iced water and mix until it comes together in a ball. Wrap in cling film and leave to rest in the fridge for an hour
50g of ice cold water
After this time, remove the dough from the fridge and roll out thinly on tray lined with baking parchment (approximately 3mm thick) before returning to the fridge to rest again
Meanwhile, make the almond paste by mixing everything together in a mixer fitted with a paddle attachment, until incorporated as a fairly stiff paste
200g of ground almonds
90g of icing sugar
90g of caster sugar
1 tbsp of rum
Wrap the paste in cling film and place in the fridge to rest for an hour. Remove and roll out to the same thickness as the pastry and return to the fridge again
Once both sheets are chilled, cut the pâte brisée into a rough circular shape using a sharp knife and discard the trimmings. Cut the almond paste into a similar circle, about 2cm smaller than the pastry
Dust the pâte brisée with caster sugar and turn over, so the sugared side is now on the bottom (still on the lined tray)
caster sugar, for dusting
Place the almond circle over the centre of the pastry, leaving a 2cm rim. Cover with the halved strawberries and sprinkle over the flaked almonds
2 punnets of strawberries, washed and halved
30g of flaked almonds
Fold the pastry edge over in towards the middle, crimping it together roughly to form an edge
Preheat the oven to 180°C/gas mark 4
Once the edge is sealed all the way around, bake in the oven for 30 minutes
Remove and allow to rest for 10 minutes before dusting with icing sugar and serving, perhaps with a quenelle of clotted cream or ice cream
icing sugar, to serve
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