Strawberry frangipane tart

Method

• Step 1
  Preheat oven to 160C/140C fan forced. Grease a 2.5cm-deep, 24cm (base measurement) fluted tart tin with removable base with oil.
• Step 2
  Process the almond meal, arrowroot, coconut flour and salt in a food processor until combined. Add oil and process until mixture resembles fine breadcrumbs. Add syrup and egg. Process until the mixture comes together. Press mixture into base and sides of the prepared tin. Place in the fridge for 30 minutes or until firm.
• Step 3
  Line pastry with baking paper and fill with pastry weights or rice. Bake for 12 minutes. Remove pastry weights or rice and paper. Bake for a further 5 minutes or until just firm. Set aside to cool completely in tin.
• Step 4
  For the filling, use electric beaters to beat oil, syrup, sugar and vanilla in a bowl until pale and creamy. Add 1 egg and 1 tbs flour. Beat until combined. Repeat with remaining egg and flour until well combined. Stir in almond meal. Spoon into tin. Smooth surface. Top with strawberry. Bake for 45 minutes, covering with foil if overbrowning, or until golden. Cool on a wire rack for 10 minutes. Brush with extra syrup.