Strawberry and berry frangipani tart

Shortcrust

1. Combine at room temperature butter with salt and sugar in a mixer with a paddle.
2. Sift the flour, then poor in the mixture
3. Then lastly add the egg yolk. Reserve in the fridge for 1 hour then roll the tart.

Berry compote

1. In a cold pan add the juice, zest, sugar and corn flour and then mix well. Then on a medium high, bring it to the boil while constantly stirring. Follow by adding the fresh berries. Then place on the tart. When decorating, place a layer or two off fresh strawberries on the edges of the tart.
2. Powder the tart with icing sugar to create extra shine.

Finishing touches

1. You can place edible flowers on top for garnish. Serve with matching wine.