When you get tired of the taste of fresh strawberries (it does happen!), make this tart! Warmed strawberries are a whole new level.

Serves 6-8

1 sheet sweet short pastry (or make your own, recipe below)
1 ½ cup hulled and halved strawberries
60g butter
4 TB caster sugar
1 ½ - 2 eggs (use half egg for pastry as per below)
1 tsp vanilla essence
Zest from a lemon
1 TB flour
100g ground almonds

Preheat the oven to 200C and place a baking sheet in the oven (the tart will sit on this in its tin and the hot tray underneath will cook the base).

Grease a 20cm x10cm tart tin.

Roll out the pastry sheet to fit your tin, press it into your tart tin and place in the freezer while you make the filling.

Make the filling by cream the butter and sugar in a bowl until light and fluffy. Add the eggs and beat well. Stir in the lemon zest, vanilla essence, flour and ground almonds and mix to a paste.

Dollop and spread the almond paste over the chilled pastry base (it will spread out evenly whilst coooking so don’t get too tidy) and scatter the strawberries over the top so that they sink into the filling a bit.

Bake for 20-27 minutes or until the golden brown all over.

Serve warm or cold with fresh whipped cream and a dusting of icing sugar.

Note: You can use peaches, plums or nectarines in this recipe instead of strawberries. Quarter and de-stone them so that they cook all the way through.

SWEET SHORT PASTRY
60g butter
1TB caster sugar 
1 cup flour 
½ egg 
1TB iced water

In a food processor, pulse the chilled butter with the sugar and flour until it resembles breadcrumbs. Add the egg and water and pulse some more until it comes together if pinched between your fingers. Add a little more iced water if you need to.

Bring it together into a ball and briefly knead on a floured board. Pat out into a disc, wrap in GLAD WRAP® and refrigerate for 15 minutes. Roll out when ready to use.