Ingredients:

250 g (9 oz) sweet pastry
2 drops of rosewater
100 g (4 oz) icing sugar
100 g (4 oz) ground almonds
2 eggs
160 g (5 1/2 oz) softened butter
250 g (9 oz) strawberries
3 tbsp apricot jam (optional)

Preheat oven to 180C, 350F or gas mark 4. Mix rosewater into pastry and then roll out and use to line a 20 cm (8 in) round loose-bottomed tart tin. Prick base and bake blind for 10 minutes.

Meanwhile, beat together icing sugar, almonds, eggs and butter. Halve strawberries. Press half of almond filling into pastry case then top with strawberries, cut side down. Dot or pipe remaining filling onto each strawberry. Bake for 15 minutes. Warm jam with two tbsp water and use to glaze tart.

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