Yummmy Yummmmy Almondy Tart !!

So, a while back, when we were still trying to eat totally unprocessed, I made this.
It's a combination of a few recipes ...

I started by making a pastry base that I had made for the ganache. I did it in a quiche dish so it was a bit 'taller' than the base you see pictured (that's from the ganache !)

For the pastry base:
240g good whole wheat flour, I sift mine
160g butter
Pinch of salt

To make the dough ... this was so easy !! Put the flour, butter and a pinch of salt in a food processor and blend until the mixture looks like breadcrumbs. Add 1-2 teaspoons cold water and blend again until the dough just comes together. Tip out onto a lightly floured board or clean bench and form dough into a disc, enclose in cling film and refrigerate for 30 minutes. (if you do it too much longer than that it gets really hard to roll out ...) Roll pastry out to the size of whatever tart pan (or pans) you are using ~ I used a glass quiche dish ... actually, I used a tart pan but then the bottom popped out and the side of the pan burned me and I dropped it and lost the sides of my pastry so I transferred the half cooked pastry to a quiche dish !! ....poke the base with a fork, then place back in the fridge to rest for about 20 minutes.

Preheat oven to 180C/350F ... bake pastry for about 15 minutes (until golden). Remove from oven and reduce the heat ... 170C/325F

For the inside of the tart:
350g almond meal (or you could process almonds to make your own)
300g butter
100g brown sugar
3 eggs, lightly beaten

6 TBLS strawberry jam. Make sure it is a nice one ! I use St. Dalfour exclusively. It's more expensive than normal jam but we don't eat it very often so I think it balances out in the end !

For the topping:
Sliced almonds to sprinkle on the top
500ml creme fraiche

Mix butter and sugar til light and creamy. Add almond meal and eggs and fold until completely combined. It should be smooth. Stick it in the fridge to firm up. Cover the bottom of the pastry with jam. Pour in your almond mixture. Sprinkle your sliced almonds on the top.

Bake for about 40 minutes. It should be firm on the outside but soft in the middle.

Let cool and serve with creme fraiche.