Pastry:

180g plain flour
Pinch of salt
1 dessertspoon of icing sugar
90g frozen butter
1 egg, beaten
Little cold water (approx two dessertspoonfuls)

Filling:

125g butter
125g caster sugar
2 eggs
100g ground almonds
25g plain flour
2 dessertspoonfuls of strawberry jam
150g fresh strawberries

Method:

• Make the pastry. Sieve the flour, salt and icing sugar into a bowl, grate the cold butter in, stir with your fingers and then add the beaten egg and water. Knead gently, the less you handle the dough the better.
• Roll out dough and line a 20cm greased, fluted loose-bottomed baking tart tin.
• Allow to rest for 20 minutes in the fridge.
• Meanwhile, make the frangipane. Beat together the softened butter and the caster sugar, mix in one egg and half the almonds and the flour.
• Combine, and then mix in the other egg and the rest of the almonds.
• Remove pastry case from fridge and carefully spread the jam on the base.
• Pipe or spoon on the frangipane, top with halved strawberries and place in a preheated oven at 200C for 20 minutes, lower the temperature to 180C and cook for a further 25 minutes. If the top starts to brown too much, cover with foil. I like my frangipane quite squidgy but cook for longer if you prefer!
• Serve with ice cream.