Welcome to my kitchen! Today, we’re baking something truly special and utterly delicious: a Strawberry Almond Frangipane Tart. If you’re looking for a dessert that’s both impressive and surprisingly easy to make, you’ve come to the right place. This Strawberry Almond Frangipane Tart is a beautiful balance of sweet, nutty, and fruity flavors, perfect for any occasion. Let’s get baking!
Why You Will Love This Recipe
This Strawberry Almond Frangipane Tart is more than just a pretty dessert; it’s a flavor explosion in every bite. Imagine a buttery, flaky crust filled with a rich, almond-scented frangipane and topped with juicy, sweet strawberries. The frangipane, a creamy almond custard, bakes up to a lovely golden brown, providing a soft and nutty contrast to the bright, fresh strawberries. What makes this recipe extra special is how simple it is to put together. You don’t need to be a pastry chef to create this stunning tart. It’s perfect for impressing guests, celebrating spring and summer, or simply treating yourself to something wonderful. Plus, the combination of almond and strawberry is just classic and irresistible!
Ingredients
Here’s everything you’ll need to make this delightful Strawberry Almond Frangipane Tart:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 pound fresh strawberries, hulled and halved (or quartered if large)
- Apricot jam or glaze (optional, for shine)
Step-by-Step Instructions
Step 1: Make the Tart Crust
First, we’re going to make our tart crust. In a large bowl, mix together the flour, powdered sugar, and salt. Add the cold, cubed butter. Using your fingers or a pastry blender, cut the butter into the flour mixture until it looks like coarse crumbs. You’ll know it’s ready when the butter pieces are about pea-sized. Slowly add ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Don’t add too much water, or your crust might become tough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is important because it helps the gluten relax and the butter to stay cold, which leads to a flaky crust.
Step 2: Prepare the Frangipane Filling
While the crust is chilling, let’s make the frangipane filling. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This means mixing it well until it becomes pale and airy. Add the almond flour and salt, and mix until combined. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Finally, stir in the almond extract. The frangipane should be smooth and smell wonderfully almondy.
Step 3: Roll Out the Tart Crust
Once the dough has chilled, take it out of the refrigerator. Lightly flour your work surface and rolling pin. Roll out the dough into a circle about 12 inches in diameter and about 1/8 inch thick. If the dough is sticking, add a little more flour underneath. Gently transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan, making sure it fits snugly into the corners and up the sides. Trim off any excess dough hanging over the edge by rolling your rolling pin over the top of the tart pan.
Step 4: Assemble and Bake the Tart
Preheat your oven to 375°F (190°C). Pour the frangipane filling into the prepared tart crust and spread it evenly. Arrange the halved or quartered strawberries on top of the frangipane in a decorative pattern. You can place them cut-side down for a neater look or cut-side up to show off their beautiful red color. Bake for 35-40 minutes, or until the crust is golden brown and the frangipane is set and lightly golden on top. You can check if the frangipane is set by gently shaking the tart – it should jiggle slightly but not be liquidy.
Step 5: Cool and Glaze (Optional)
Let the Strawberry Almond Frangipane Tart cool in the pan on a wire rack for at least 20 minutes before removing the sides of the tart pan. If you want to add a glossy finish, you can gently heat apricot jam in a small saucepan or microwave until melted and smooth. Brush the warm apricot glaze over the strawberries while the tart is still slightly warm. This step is optional but adds a lovely shine and extra sweetness. Let the tart cool completely before serving.
Serving Suggestions
This Strawberry Almond Frangipane Tart is delicious on its own, but here are a few ideas to make it even more special:
For a simple and classic pairing, serve a slice of this tart with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The cool creaminess complements the warm, nutty tart perfectly. A dusting of powdered sugar just before serving also adds a pretty touch.
To elevate the presentation, consider adding a few fresh mint leaves or some extra sliced strawberries around the tart on the plate. This tart is beautiful enough to be the centerpiece of any dessert table.
This Strawberry Almond Frangipane Tart is perfect for so many occasions. It’s wonderful for spring and summer gatherings, afternoon tea, picnics, or as a special dessert for holidays like Mother’s Day or Easter. It’s also a lovely treat to bring to a potluck or share with friends and family.
Storage and Reheating
To store your Strawberry Almond Frangipane Tart, let it cool completely and then cover it loosely with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3-4 days. The tart is best enjoyed within the first two days for the best crust texture.
While this tart is delicious cold, you can also reheat it if you prefer it warm. To reheat, preheat your oven to 300°F (150°C). Place slices of the tart on a baking sheet and warm them in the oven for about 10-15 minutes, or until heated through. Be careful not to overheat it, or the crust might become too dry. You can also reheat individual slices in the microwave for about 20-30 seconds, but the crust might not stay as crisp.
Key Details
- Prep time: 30 minutes (plus 30 minutes chilling time)
- Cook time: 35-40 minutes
- Total time: Approximately 1 hour 35 minutes
- Servings: 8-10 slices
- Equipment: 9-inch tart pan with removable bottom, mixing bowls, pastry blender or your fingers, rolling pin, measuring cups and spoons.
I hope you love making and eating this Strawberry Almond Frangipane Tart as much as I do! It’s a truly special treat that’s sure to impress. Happy baking!
Strawberry Almond Frangipane Tart
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup 1 stick unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 pound fresh strawberries hulled and halved (or quartered if large)
- Apricot jam or glaze optional, for shine
Instructions
- In a large bowl, mix together the flour, powdered sugar, and salt. Add the cold, cubed butter. Using your fingers or a pastry blender, cut the butter into the flour mixture until it looks like coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the almond flour and salt, and mix until combined. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Finally, stir in the almond extract.
- Once the dough has chilled, take it out of the refrigerator. Lightly flour your work surface and rolling pin. Roll out the dough into a circle about 12 inches in diameter and about 1/8 inch thick. Gently transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan, making sure it fits snugly into the corners and up the sides. Trim off any excess dough.
- Preheat your oven to 375°F (190°C). Pour the frangipane filling into the prepared tart crust and spread it evenly. Arrange the halved or quartered strawberries on top of the frangipane in a decorative pattern. Bake for 35-40 minutes, or until the crust is golden brown and the frangipane is set and lightly golden on top.
- Let the Strawberry Almond Frangipane Tart cool in the pan on a wire rack for at least 20 minutes before removing the sides of the tart pan. If desired, brush warm apricot glaze over the strawberries. Let the tart cool completely before serving.