French Strawberry Jam Tart with Almond Cream

At the Lello table

A crisp tart shell layered with almond cream and wild strawberry jam. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Beat butter and sugar; mix in almond flour, eggs and extract.
2. Spread a thin layer of jam in the shell, then cover gently with almond cream.
3. Scatter sliced almonds and bake 32 to 38 minutes until golden and set.
4. Cool fully and brush with a little warmed jam if desired.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Serve in narrow wedges with crème fraîche.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.