Ingredients
- 70g soft salted butter
- 70g caster sugar
- 70g ground almonds
- 4 tbsp plain flour
- 1 egg yolk
- 1 block of all butter puff pastry (250g)
- 1 punnet ripened Irish strawberries
- 1 tbsp honey, to glaze
- Start by placing a heavy, flat oven tray in the oven and preheating the oven to 190 degrees.
- To make the almond paste, place the butter and sugar in a bowl and blend with an electric whisk until pale in colour. Add the almonds, flour, and egg and mix into a paste, then set aside in the fridge.
- For the pastry, dust the remaining flour on to a worktop and roll the pastry out until it is approximately 1cm thick, keeping it in a rectangular shape. Trim the edges to make a neat rectangle.
- Cut a piece of parchment paper bigger than the pastry and carefully lift the pastry on to the parchment. Use a fork to prick some holes in the pastry (this will prevent the middle rising) but leave around 2cm all around the edges untouched. Spread a thick layer of the almond paste across the forked area of the pastry.
- Remove the green leaves from the strawberries, then slice them lengthways approximately 1cm thick. Place a layer of strawberry slices across the almond paste, then remove the heated tray from the oven and carefully lift the parchment sheet on to the tray. Place the tray in the oven and bake for 25 minutes until the pastry is golden brown.
- Remove from the oven and lift the parchment sheet on to a wire rack. Brush or drizzle with the honey while the pastry is still hot, then allow to cool slightly before slicing and serving.
