Strawberry Frangipane Tart

Sweet layers of almond crust, frangipane, strawberry jam, and fresh strawberries make this delicious tart perfect for any summer tea party.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 437 Calories

Ingredients

• ½ teaspoon salt
• 1 egg yolk
• 1 egg, beaten
• 7 tablespoons butter
• 7 tablespoons white sugar
• 3 ½ tablespoons all-purpose flour
• ½ cup superfine sugar
• ⅓ cup white sugar, or more to taste
• ½ cup almond flour
• 1 cup almond flour
• ½ cup cold butter
• 1 ⅔ cups all-purpose flour, plus more for rolling out dough
• 1 ¾ cups strawberries
• 2 cups strawberries, or as needed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven for 10 minutes.

Step 3

Combine 1 2/3 cups all-purpose flour, 1/2 cup almond flour, 7 tablespoons white sugar, and 1/2 teaspoon salt in a bowl. Mix in 1/2 cup cold butter using your fingers until the mixture resembles coarse crumbs. Form a well; pour in beaten egg. Mix until a dough forms; knead until just combined. Wrap dough in plastic wrap; freeze for 15 to 20 minutes.

Step 4

Beat 1/2 cup superfine sugar and 7 tablespoons butter together in a bowl using an electric mixer until creamy. Stir in 1 cup almond flour and 3 1/2 tablespoons all-purpose flour. Add egg yolk; mix until frangipane is well combined.

Step 5

Place 3 cups strawberries and 1/3 cup white sugar in a pot over medium heat. Cook and stir until mixture starts to simmer. Reduce heat to low; mash strawberries. Cook until jam is thickened, 10 to 15 minutes more. Strain through a fine sieve; reserve pulp. Allow to cool.

Step 6

Flour a work surface and a rolling pin; roll dough out to a 1/8-inch thick circle and place in a tart pan. Line crust with a double layer of aluminum foil and a layer of pie weights or dried beans.

Step 7

Carefully remove weights and foil; add frangipane, spreading into a layer 1/3 the thickness of the crust.

Step 8

Return to the oven; bake until golden brown, 15 to 20 minutes. Let tart cool for 5 minutes.

Step 9

Spread reserved pulp over tart; press in strawberries to cover surface. Pour jam evenly over the tart. Cool until set, about 30 minutes.