Frangipane puff tart

• 3 eggs
• 2 sheets frozen puff pastry
• 125g butter, softened
• 125g caster sugar
• 125g ground almonds
• 1 tbsp plain flour
• 2 punnets fresh, hulled strawberries
• 150ml balsamic vinegar
• 2 tbsp brown sugar
• Handful mint leaves
• 150ml crème fraîche

1 Preheat the oven to 180°C. Beat one of the eggs with a fork to make an eggwash. Brush this around the edge of one of the sheets of puff pastry. Cut a 5cm “frame” from the other sheet and lay this on top of the eggwashed sheet. Pinch the edges together and prick the centre of the pastry with a fork. Lay the pastry sheets on a baking paper-lined tray.

2 In a food processor, blitz the butter, sugar, 2 eggs, almonds, flour and one of the punnets of strawberries. Spoon this mix into the centre of the pastry sheets. Bake in the oven for 20-25 minutes. Allow to cool.

3 In a small saucepan, put the balsamic and brown sugar and reduce over heat to about 3 tbsp of thick liquid. Mix 1 tbsp through the crème fraîche. Cut the second punnet of strawberries in half and mix these through the balsamic reduction. Spoon these over the tart along with the crème fraîche and garnish with mint leaves.