A summertime dessert recipe shared by our friends Pasetti and Boote

Perfect for all those socially distant ~ but emotionally connected ~ garden gatherings we will all be having. These were truly delicious, still a little warm from the oven.

“ We will miss making fruit tarts for our events this summer. We serve variations of this dessert using whichever fruit is best in season. Usually, we bake these into the tart, but with local cheddar strawberries, we like to keep them raw when they are at their peak and sweetest”

Recipe : Max Pasetti Photography : Silkie Lloyd

Almond tart summer dessert recipe with Cheddar strawberries by Pasetti & Boote

Makes 1 x 25 cm tart tin or 4 small ones

For the pastry

250g plain flour

250g cold unsalted butter

55g ice cold water

pinch salt

For the filling

250g ground almonds

250g unsalted butter

250g golden caster sugar

4 eggs

To serve

300g strawberries

crème fraîche

Set the oven to 170*

To make the pastry, in a food processor blend the cold butter, salt and flour for around 10 seconds then slowly add the cold water until the mix comes together. stop the mixer, wrap and chill for at least an hour.

To make the almond filling, in a food processor cream the butter and sugar until combined. add one egg at a time until completely combined. Lastly add the ground almonds and set to one side.

Once chilled, roll the pastry to line the tart case, around 5mm thick. Press firmly into the corners, then chill for another hour. Next to blind bake your pastry case, fill the case with baking beans. we line the pastry with greaseproof paper first, making them easier to remove.

Cook the tart case for about 18-20 minutes, checking the base to see if it has begun to cook. Remove the beans to cook for a final 5 minutes without them, then remove from the oven.

Fill the tart case with the frangipane filling and return to the oven for 40 minutes, checking halfway at 20 minutes to see if you need the full time or a few minutes less. you want the filling golden on top, and moist in the middle. remove from the oven and allow to cool.

Cut the strawberries up as you please, and place on top to serve, with a dusting of icing sugar if you like. serve with crème fraîche