Why does a strawberry tart look so much harder to make than it is? This one has an almond flour crust pressed into a tart pan by hand, no rolling, no chilling. One and a half cups of all-purpose flour, half a cup of almond flour, sugar, salt, cubed butter, one egg, and vanilla extract mixed together and pressed in. Two cups of hulled and halved fresh strawberries arranged on top. Baked at 350 degrees F (175 degrees C) for 30 to 35 minutes, then brushed with warm apricot jam.
The apricot jam glaze is the finishing touch most people skip. It makes the strawberries shine and seals in their moisture. Without it, the berries look dull and dry out within an hour. A quarter cup warmed in a small saucepan and brushed on with a pastry brush. Ten seconds of work for a tart that looks professional. A keeper for the recipe box.
Tips for Making Strawberry Tart
Press the crust evenly into the pan
The dough should be thick enough that you do not see the pan through it, especially on the sides. Uneven spots bake unevenly, thin spots overbrown.
Use your fingertips and the back of a spoon. Start with the bottom, then work up the sides. The almond flour makes the dough sandier and easier to press than a pure butter crust.
Arrange the strawberries cut-side down
Place the halved strawberries in concentric circles on the crust before baking. Cut-side down gives the tart a cleaner look and the strawberries release less juice into the crust.
Use fresh, ripe strawberries. Unripe berries taste sour after baking and do not soften the same way.
Strawberry Tart
Total Time: 90 minutes
Yield: 10 servings
Description
This stunning strawberry tart features a buttery almond pastry filled with fresh strawberries, showcasing their sweet flavor and vibrant color.
Ingredients
Units
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup apricot jam
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine all-purpose flour, almond flour, sugar, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract, mixing until the dough comes together.
- Press the dough into a tart pan evenly.
- Arrange the strawberries over the tart base.
- Bake for 30-35 minutes until the crust is golden.
- Heat the apricot jam in a small saucepan until melted.
- Brush the melted jam over the strawberries for a glossy finish.
- Let the tart cool before serving.
Notes
Ensure the butter is well softened for easier mixing and a smoother pastry. Chill the tart thoroughly before serving for the best texture. Use fresh, ripe strawberries for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 120
Frequently Asked Questions
Can I use a different fruit?
Raspberries, blueberries, or sliced peaches all work on the same crust. Adjust the baking time, softer fruits may need less. The apricot glaze works on any fruit.
What does the almond flour do?
Half a cup of almond flour mixed into the crust makes it nuttier and more tender. It crumbles slightly when you cut a slice, which is part of the charm.
Do I need to blind bake the crust?
No. The crust bakes with the strawberries on top. The fruit protects the centre from overbrowning, and the edges set during the 30 to 35 minute bake.
If You Liked This Recipe, You’ll Love These
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- Fresh Strawberry Lattice Pie
- Healthy Strawberry Clafoutis
- Homemade Strawberry Pop Tarts
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