Roasted Strawberry and Tart
Ingredients

450g plain flour
250g almond meal
125g chilled Anchor Unsalted Butter, cubed
50ml chilled water
2 eggs, separated
200g Anchor Cream Cheese
80g mixed berries
2 punnets strawberries, hulled
10g Anchor Unsalted Butter, extra, melted
2 tblsp raw sugar

 
Method

Place flour, 75g almond meal and Anchor Unsalted Butter in a food processor and pulse until mixture resembles breadcrumbs. Add water and blend until pastry just comes together.
 
Roll out dough into a 33cm circle and transfer to a lined baking tray.
 
Combine egg whites, remaining almond meal, Anchor Cream Cheese and mixed berries and spread evenly over base of pastry, leaving a 5cm border. Arrange strawberries over layer and brush lightly with butter.
 
Turn overhanging pastry over the strawberries and crimp decoratively. Brush with egg yolk and sprinkle with raw sugar. Bake at 200°C for 30-35 minutes or until golden. Serve warm with ice cream.


Tip :
Do not overcook this tart as the strawberries will collapse.

You can also use other seasonal fruit for this recipe including blood plums, apricots or nectarines.