I have a serious soft spot for this colour combination, it always looks so fresh and inviting and when placed next to crisp white it become so special! I can guarantee that red and turquoise will be used throughout our new home some how {especially that red tent!}. For now though, if you need a recipe for Mother’s Day this weekend, the ever talented Cannelle et Vanille has a beautiful strawberry and almond tart that you simply must try!
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Strawberry and Almond Tart {via Cannelle et Vanilla}
Makes 6 3-inch tartlets

Pie crust of your choice (mine was gluten free)
½ cup (110 g) unsalted butter, room temperature
½ cup (110 g) natural cane sugar
1 egg
½ tsp almond extract
1 cup (110 g) almond flour
1 Tbs (10 g) tapioca starch
¼ tsp salt
2 cups sliced strawberries

Pre-heat oven to 400F.

In a stand mixer, cream the butter and sugar with the paddle attachment until light. Add the egg and almond extract and mix until combined. Add the dry ingredients and mix.

Roll out the pie dough to 1/4-inch thickness. Cut 6 4-inch disks and fill tart molds with them. Cut off excess dough.

Fill the tart molds with frangipane and arrange the sliced strawberries on top. Bake for 20 to 25 minutes until crust golden.