Frangipane tart with fresh, incredibly sweet strawberries. I guess, my breakfast is ready 😉
Preparation time 10 minutes .. Baking 45-55 minutes
- 100 g of soft butter
- 2 eggs
- 250 g almond broyage
- 2 g lemon zest
- 40 g plain flour; or gluten-free flour
- 250 g fresh strawberries
Preheat the oven up to 170°C.
Mix softened butter until creamy. Add almond broyage, lemon zest, eggs and flour and mix until smooth batter. If you use a frangipane mix, then add any more flour.
Put the batter into greased baking form, lay on top of the butter the strawberries and bake in preheated oven for 45-55minutes.
Sprinkle the tart after baking with icing sugar and enjoy !