Almond Strawberry Tart

A delicious, sweet treat that all the family will love.


1 cup each of plain and almond flour

½ cup cane sugar

10tbsp cold unsalted butter

1tsp salt

1tbsp milk


2tbsp each arrowroot starch and sliced almonds

1tbsp lemon juice

Tsp vanilla extract

3tbsp cane sugar

2 cups fresh sliced strawberries


  1. Whisk together the sugar, salt, flour, and almond flour, then rub in the butter until it resembles crumbs. Stir in the milk until evenly mixed.
  2. In a 10 x 30 cm fluted tart pan, press two-thirds of the crust mixture into the bottom using gentle, firm pressure.
  3. Refrigerate tart and remaining crumble for half an hour.
  4. In another mixing bowl, mix together the vinegar, sugar, lemon juice and strawberries and allow to sit at room temperature.
  5. Preheat oven to 177°C. Add arrowroot to strawberries, remove the tart from the refrigerator and fill with strawberries and the juice.
  6. Sprinkle the remaining crumble on top with the sliced almonds. Bake for 40 to 45 minutes until topping is golden.
  7. Allow to cool for 30 minutes before removing from tin and serving.