Preparation Time: 60 min
Cooking Time: 20 min

Wood Type: Apple

10 Logs

For the Pastry

250g Plain Flour
125g Unsalted Butter, diced
1 Egg Yolk
2 tbsp Soft Brown Sugar
Splash of water

For the Filling

500g Strawberries
1 Apple, sliced
1/2 Lemon, juiced
50g Salted Butter
50g Soft Brown Sugar
1 Egg
100g Ground Almond

For the Side

150g Mascarpone
2 tsp Icing Sugar
5 Cardamom Pods, ground


Prepare your wood oven to 200C.

To make the pastry, put the flour, butter and sugar in the bowl of food processor and pulse until it looks like breadcrumbs. Add the egg yolk and 1 tbsp cold water, then pulse again until it forms a ball. Wrap and chill for 30 mins.

For the frangipane, beat the butter and sugar together until pale and fluffy. Add the egg and ground almonds and fold together to make a paste. Toss the fruit in the lemon juice in a bowl.

Roll the pastry out in between two pieces of baking parchment to a large disc about 5mm thick and 35cm in diameter. Remove the top layer of parchment, draw a 30cm circle onto it, cut it out, and use as a template to cut out a disc of pastry, or roughly trim the pastry into a circle by eye for a more rustic look.

Smooth the frangipane over the middle of the pastry with a spatula, leaving a 5cm border around the edge. Arrange the strawberries and apple over the top in a pattern, either in a circle or little fans of fruit.

Fold in the edges of the pastry to slightly overlap the fruit.

Bake for 20 mins until the pastry is golden and the fruit looks soft. Leave to cool at room temperature whilst you whisk together the mascarpone, icing sugar and cardamom to serve alongside.