Gluten-Free Tart with Frangipane Cream, Wild Strawberries and Meringue

Prepare the pastry

• Place the Babbi Home Bakery Gluten-Free Tart Mix in a bowl, add cubed butter and the egg.
• Knead until smooth.
• Roll out the pastry between two sheets of baking paper (2–3 mm thick) and chill in the fridge for about 30 minutes.

Prepare the frangipane cream

• Beat the soft butter with sugar until light and fluffy.
• Add the egg yolks, then the almond flour and type 1 flour.
• Finally, add the limoncello and mix until smooth and dense.

Assemble the tart

• Roll out the pastry to 4–5 mm thick and line the tart tin.
• Add a strip of pastry about 2 cm high along the sides, pressing it gently to the base.
• Spread a layer of wild strawberry jam on the base and cover with frangipane cream, levelling it evenly.

Baking

• Bake in a preheated fan oven at 170–180°C for about 30 minutes, ensuring it does not over-brown.
• Remove from the oven and cool completely.

Prepare the Italian meringue

• Whip the egg whites to stiff peaks.
• In a saucepan, bring the sugar and water to a boil until 110°C.
• Pour the syrup in a thin stream over the egg whites, whisking continuously until the meringue is firm and glossy.

Decoration

• Using a piping bag, pipe meringue rosettes over the tart.
• Brown lightly with a kitchen torch, if desired.
• Finish with fresh wild strawberries or strawberries and chopped pistachios.