1.Preheat oven to 220°C (200°C fan-forced). Grease 20cm x 30cm lamington pan.
2.Roll pastry until large enough to cover base and sides of pan; line pan with pastry, press into sides. Prick pastry all over with fork; freeze 5 minutes.
3.Place another lamington pan on top of pastry; bake 5 minutes. Remove top pan; bake about 5 minutes or until pastry is browned lightly. Cool 5 minutes. Reduce temperature to 180°C (160°C fan-forced).
4.Meanwhile, make frangipane. Beat butter, extract, sugar and egg yolks in small bowl with electric mixer until light and fluffy. Stir in flour and almond meal.
5.Spread frangipane over pastry base. Sprinkle with berries, press into frangipane. Bake about 30 minutes or until browned lightly.
Frangipane is a delicious almond-flavoured filling for pies, tarts and cakes. We’ve used mixed berries in this recipe, however, you can use any berries you like. It is important to used frozen berries to prevent the colour bleeding dramatically through the frangipane as it cooks.