For the Almond Cream

Beat the butter until very soft, add the sugar and the almond meal and mix some more.

Then, mix in the flour and the apple sauce. Beat on medium and then high speed until fluffy and well combined, preferably in a stand mixer.

For the Tart

Preheat the oven to 350ºF / 180ºC. Line a baking sheet with baking paper and set aside.

Then, rinse, pat dry and slice the strawberries. 

Unfold the puff pastry and place it onto the prepared baking sheet. 

Use a sharp knife to score the perimeter of the dough 1-inch from the edge, making sure not to cut all the way through the dough. Prick pastry in a few places with a fork inside the scored rectangle so that the center of the pastry does not puff in the oven.

Spread the almond cream on the puff pastry, arrange the sliced strawberries and sprinkle with the slivered almonds.

Bake in oven for 20 minutes or until the edges of pastry are browned, puffed, and crisp. Let tart cool on a rack before cutting into pieces.

Serve the tart warm or at room temperature. Enjoy!