1 pound (454 grams) fresh strawberries, hulled and sliced
⅓ cup (67 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
½ cup (170 grams) honey
¼ cup (60 grams) warm water (105°F/40°C to 110°F/43°C)
¼ cup (60 grams) fresh lemon juice
1 cup (96 grams) almond flour
1 teaspoon (3 grams) cornstarch
¼ teaspoon kosher salt
⅓ cup (76 grams) unsalted butter, softened
1 large egg (50 grams), room temperature
Brioche Loaf* (recipe follows)
¼ cup (28 grams) sliced almonds
Garnish: confectioners’ sugar
Instructions
Position oven rack in top third of oven. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a medium bowl, toss together strawberries and 2 tablespoons (24 grams) granulated sugar.
In a small bowl, whisk together honey, ¼ cup (60 grams) warm water, and lemon juice until combined and honey dissolves.
In another small bowl, whisk together flour, cornstarch, salt, and remaining ⅓ cup (67 grams) granulated sugar until combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and flour mixture at medium-low speed until smooth and combined, about 2 minutes. Add egg, and beat until combined.
Cut Brioche Loaf into 10 (¾-inch-thick) slices, and place on prepared pans. Using a pastry brush, liberally brush each slice with honey lemon syrup, nearly saturating bread with syrup. Spoon 2 tablespoons (25 grams) frangipane on each slice, and using a knife or offset spatula, spread to edges. Top with strawberries (about ¼ cup or 46 grams each), and sprinkle with sliced almonds.
Bake until strawberries are soft and frangipane is golden and set on edges, 15 to 20 minutes. Let cool on pan for 10 minutes. Garnish with a confectioners’ sugar, if desired. Serve warm or at room temperature.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/strawberry-bostock/