3tbspCoconut oil, meltedYou can use melted butter too
3-4tbspCoconut milkYou can use regular milk
1tspvanilla extract
1/4tspAlmond extract
Instructions
Pastry
Combine the flour, sugar, and salt in a large bowl. Rub the chilled coconut oil/butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
Roll into a ball and flatten it into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for 20-30 minutes.
When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C. Keep a 6" pie pan handy.
Flour your work surface well. Roll the dough out into a rough 9" circle. Don't worry if its not perfect. Place the dough gently into the pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan.
Frangipane
In a small bowl, combine the almond meal, buckwheat flour, sugar, baking powder, and salt.
Whisk together the melted coconut oil, vanilla extract, almond extract and milk. Add to the dry ingredients. Mix well to make a smooth thick batter.
If the batter is too thick, add another tablespoon of milk.
Assembly
Spoon the frangipane batter into the prepared tart. Scatter the chopped strawberries on top of the batter. Sprinkle some sliced almonds and bake for 30 -35 minutes.
Once the filling is set and golden, take the tart out of the oven and let cool for a few minutes before turning it out on a cooling rack.