One jar of St. Dalfour Strawberry & Rhubarb Preserve
One pack of shortcrust pastry (or a ready-made pastry case)
Small pack flaked almonds
For the frangipane:
220 g unsalted softened butter
220 g caster sugar
200g ground almonds
3 large eggs
50 g plain flour
zest of a lemon
Method
Roll out a pack of chilled, shop-bought shortcrust pastry
Place in a greased tin and blind bake for 15 mins.
Once baked, remove the baking beans and cook for a further 5-8 mins and leave to cool
Place all the frangipane ingredients in a bowl and beat together until pale and fluffy
Once the pastry case is cool, spread the base with St. Dalfour Strawberry & Rhubarb Preserve
Top the jam with the frangipane mixture and sprinkle over flaked almonds to suit
Bake at 180C for around 20 mins until golden brown
Once cooled, cut into squares or slices and serve!