There’s something deeply satisfying about a tart that balances a crisp, buttery shell with a soft, almond-rich centre and fruit that gently caramelises as it bakes.

This recipe for a strawberry, almond and brown sugar tart recipe from Matilda Riek — a baker and founder of August in Brisbane’s West End – begins with a simple press-in pastry (no rolling required) that melts into a delicate, shortbread-like base after a brief blind bake. It’s then layered with frangipane and topped with strawberries, which soften and sink into the filling, creating pockets of jammy sweetness throughout.

Designed to shift with the seasons, the fruit can be easily swapped depending on what’s at its peak. You’ll need a 22 or 23cm tart tin with a removable bottom for this recipe.

Ingredients

Makes one 22-23cm wide tart.

For the pastry:

• 220g plain flour
• 80g Caster sugar
• 170g butter

For the filling:

• 120g butter
• 100g brown sugar
• 100g almond meal
• 50g plain flour
• 1 egg
• 1tsp vanilla
• 200g strawberries (halved, and green ends removed)

Recipe

1. Start the pastry a day or a few hours ahead. Melt the butter in a small saucepan over low heat. Combine the flour and sugar in a bowl. Make a well in the centre and add the melted butter. Gently fold the butter into the flour mix with a rubber spatula until it is a Play-Doh like texture – resist the urge to add water or milk, it will come together slowly.
2. Press the dough into a fluted tart tin with a removable base. Start with the sides, making sure there is an even layer of pastry around the edge, then use the remainder to cover the base. Slightly pinch on the edges around the top rim using the flat side of a knife and your thumb to make sure it’s flat and even. Wrap in cling wrap and refrigerate for at least an hour or two (or overnight).
3. Preheat oven to 180. Blind bake the tart shell until just golden brown - about 10 minutes. If it puffs a little, use the back of a spoon while it is still warm to gently press it back down.
4. For the frangipane, place the butter, sugar and vanilla in the bowl of a stand mixer with the paddle attachment. Beat on high until pale and creamy (about 1-2 minutes). Turn the mixer down to medium and add the egg and beat again until incorporated. If you don’t have a stand mixer, you can just whip this by hand.
5. Remove the bowl from the mixer, add the almond meal and flour and gently stir with a spatula until incorporated. Spread it evenly into your prepared pastry shell. Be gentle here as the pastry is still only half cooked and fragile.
6. Press in the strawberries into the top of the tart, and bake for about 30 minutes, until the top if golden and puffs very slightly.
7. Allow to cool completely before you slice and serve.