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No-Bake Strawberry Bakewell Tart

By OcadoLife
A fast and fruity spin on a classic with a nifty egg-free frangipane, this No-Bake Strawberry Bakewell Tart comes from OcadoLife recipe editor Lauren Hoffman. “Just spread the frangipane inside a ready-made tart case…
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Time and servings

Total time
Servings
Prep time

Ingredients

11 total
  • 80g ground almonds
  • 100g madeira cake
  • 100g salted butter, melted
  • 2 tbsp golden syrup
  • 2 tsp almond extract
  • 3 tsp lemon juice, plus a little grated zest
  • 120g strawberry conserve
  • 1 (195g) sweet pastry case
  • 250g icing sugar
  • 227g strawberries (halved if large)
  • 1 tbsp flaked toasted almonds

Method

4 steps

  1. Step 1

    Add the ground almonds to a bowl. Finely crumble in the madeira cake and mix well. Add the melted butter, golden syrup, almond extract and 1 tsp lemon juice; stir to make a paste.

  2. Step 2

    Mix the strawberry conserve with 1 tsp lemon juice; spread over the base of the pastry case. Spread the almond paste evenly over the jam. Freeze for 5 mins.

  3. Step 3

    Mix the icing sugar with the remaining lemon juice and add water – 1 tsp at a time – to make a thick, pourable icing. Reserve 1 tbsp; flood the tart with the rest.

  4. Step 4

    Top with the strawberries, then scatter with the flaked toasted almonds. Drizzle over the reserved icing, then grate over some lemon zest. Leave to set. Chill any leftovers.