Irresistible Strawberry Almond Tart: Your Go-To Summer Dessert

Few desserts capture the essence of summer quite like a beautifully crafted tart, and this Strawberry Almond Tart is a true showstopper. It’s not just visually stunning with its vibrant red berries and golden crust; it’s also a delightful celebration of fresh strawberries, making it an ideal choice when berries are in abundance. What’s more, this tart is perfectly picnic-friendly as it tastes best at room temperature, allowing you to enjoy it without fuss on warm days.

For those fortunate enough to have access to strawberries year-round, or perhaps in regions with two peak seasons, this recipe offers a delicious and satisfying way to indulge in your strawberry cravings. Its rich almond filling, known as frangipane, perfectly complements the juicy sweetness of the fruit, creating a harmonious balance of flavors and textures.

If your heart beats for fruity desserts, you’ll also adore exploring other berry-centric delights like this mixed berry crumble or the elegant raspberry frangipane tart. Each offers a unique way to enjoy nature’s sweet bounty.

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What is Frangipane?

One of the earliest desserts I ever mastered and continued to cherish was a divine Lemon Almond Tart. It featured a luscious layer of lemon curd nestled beneath a rich, creamy almond filling, all encased in a flaky tart shell. This recipe became a firm favorite, but through time, I regrettably lost it. Later, I discovered that the magical almond filling I adored was called frangipane—a revelation that brought this beloved component back into my baking repertoire.

Since that discovery, frangipane has become a staple in my kitchen, starring in a myriad of recipes. From an exotic baklava frangipane tart to classic fruit combinations like a pear almond tart and an autumnal apple frangipane tart, its versatility knows no bounds. This French almond filling is celebrated for its moist, slightly chewy texture and nutty flavor, making it an incredible canvas for a wide variety of fruits and a foundational element for countless tart creations. In fact, this Strawberry Almond Tart shares a delightful kinship with a classic Bakewell tart, renowned for its almond-rich profile and fruity jam base.

Frangipane itself is a sweet, almond-flavored custard or cream, traditionally made with butter, sugar, ground almonds, eggs, and a touch of flour. It bakes up into a soft, fragrant layer that adds incredible depth and moisture to any tart. Its elegant simplicity allows the natural flavors of the fruit to shine through, while providing a comforting and sophisticated base.

Why You’ll Love This Strawberry Almond Tart

Beyond its obvious beauty and delectable taste, this Strawberry Almond Tart offers numerous reasons to fall in love. It’s incredibly adaptable — for those times when fresh berries aren’t in season or you’re simply in a hurry, you can easily substitute with canned fruits. Just remember to drain and dry them thoroughly on paper towels to prevent a watery filling. This flexibility means you can enjoy this delightful tart any time of the year, transforming a simple dessert into a versatile treat for all occasions.

The combination of a buttery, crisp pastry, a sweet layer of strawberry jam, and the moist, fragrant frangipane studded with fresh strawberries creates an unforgettable sensory experience. It’s a dessert that feels both gourmet and comforting, perfect for impressing guests or simply treating yourself and your family. The ease of preparation, especially with a food processor for the pastry, makes it accessible even for novice bakers, proving that elegant results don’t always require complex techniques.

How to Serve Strawberry Almond Tart

One of the best qualities of this Strawberry Almond Tart is its adaptability when it comes to serving temperature. While delicious straight from the oven, it truly shines when served warm or at a relaxed room temperature. For optimal flavor and texture, if you’ve stored it in the fridge, make sure to let it sit out for at least half an hour before serving. If you prefer it warm, a quick reheat in a preheated oven will bring it back to perfection.

To elevate this exquisite tart, consider pairing it with a dollop of fresh pouring cream, a cloud of whipped cream, or a silky smooth custard or crème anglaise. For an extra touch of indulgence, a scoop of vanilla bean ice cream creates a delightful contrast of warm and cold, creamy and fruity. On this occasion, I served my tart with this delightful Homemade Strawberry Topping, which intensified the berry flavor and added a beautiful glaze. Whether for a casual family gathering or a more formal dessert, this tart is versatile enough to suit any setting.

Crafting Your Strawberry Almond Tart

Creating this gorgeous almond tart is surprisingly straightforward, yielding impressive results with minimal fuss. The journey begins with a foundation of my easy sweet shortcrust pastry recipe. This pastry comes together effortlessly in a food processor, ensuring a tender, flaky crust every time.

Once your pastry shell is prepared and par-baked, the frangipane filling takes center stage. The process for this rich almond cream involves just a few simple steps:

1. Cream Butter and Sugar: Begin by beating together softened butter and granulated sugar until the mixture is light, pale, and wonderfully creamy. This aeration is key to a fluffy frangipane.
2. Incorporate Eggs: Gradually add the eggs, one at a time, beating well after each addition to ensure a smooth, emulsified mixture. This step builds structure and moisture into the filling.
3. Fold in Dry Ingredients: Finally, gently fold in the almond meal (finely ground almonds or almond flour) and a small amount of plain flour until just combined. Overmixing at this stage can lead to a tough filling, so handle with care.

Bringing this fresh strawberry tart to life is a simple assembly. First, spread a generous layer of your favorite strawberry jam over the par-baked tart shell — this adds a burst of fruitiness and acts as a moisture barrier. Next, dollop the fragrant frangipane mixture evenly over the jam. The grand finale involves artfully arranging fresh strawberry halves across the frangipane and sprinkling flaked almonds on top for an added crunch and nutty flavor. A final bake in the oven transforms these components into a golden, slightly puffed masterpiece, cooked through to perfection.

The Debate of Blind Baking Your Tart

When it comes to baking tarts, the question of whether to blind bake the pastry shell often arises. For this Strawberry Almond Tart, the decision is truly up to your personal preference, as both methods yield a delicious result, albeit with distinct textural differences.

If you choose to skip blind baking, your pastry base will cook through, but it will remain softer rather than developing a crisp, flaky texture. This can be perfectly delightful, offering a more tender bite that melts in your mouth alongside the soft frangipane. However, if you desire a truly crisp and robust base that stands up beautifully to the moist filling, then blind baking is highly recommended.

Beyond texture, I’ve observed a subtle but noticeable difference in flavor. A blind-baked shell, with its pre-baked depth of flavor, tends to enhance the overall taste of the tart, providing a more complex and satisfying experience. The process of blind baking involves partially baking the pastry shell before adding the filling, which prevents it from becoming soggy and ensures a golden, perfectly cooked crust from edge to edge. To blind bake, you’ll typically line the raw pastry with parchment paper and fill it with baking weights (like rice or dried beans) to prevent shrinkage and bubbling, then bake for a portion of the time before removing the weights and baking for a few more minutes until lightly golden.

Creative Substitutions for Your Frangipane Tart

The true charm of a frangipane tart lies in its incredible flexibility, allowing you to experiment with a vast array of flavors and ingredients. Don’t feel confined to strawberries; the possibilities are truly endless!

• Fruit Curds & Spreads: Instead of strawberry jam, consider a vibrant fruit curd spread over the base before adding the frangipane filling. A tangy lemon curd or an exotic blood orange curd would be phenomenal. Similarly, any of your favorite jams, fruit spreads, or preserves will work beautifully, adding a unique layer of flavor. Think apricot, cherry, or even fig jam for a more sophisticated twist.
• Seasonal Fruits: Frangipane pairs wonderfully with almost any fruit. Don’t hesitate to use nice, big, plump pieces of your seasonal favorites. Berries (raspberries, blueberries, blackberries), sliced plums, sweet cherries, delicate pears, or crisp apples are all fantastic choices. You can even try combinations — pear and chocolate, apple and cinnamon, or mixed berries for a colorful presentation.
• Nutty Variations: The almond filling is classic, but you can easily customize the nuts to suit your taste. Simply place your chosen nuts in a blender or food processor and process until they resemble a grainy flour. Walnuts, hazelnuts, pecans, or even pistachios would create fascinating new flavor profiles in the frangipane.
• Pastry Perfection: While I always advocate for homemade pastry due to its superior flavor and texture, if time is of the essence, store-bought shortcrust pastry is an acceptable shortcut. However, I genuinely encourage you to try making your own from scratch. It’s surprisingly easy and the difference in quality is truly incomparable to any pre-made brand.

Storing and Freezing Your Strawberry Almond Tart

This Strawberry Almond Tart is so delicious, you might find yourself wanting to make it ahead or preserve any leftovers. Luckily, it stores and freezes exceptionally well, ensuring you can enjoy a slice whenever the craving strikes.

To Freeze: Yes, you can absolutely freeze this tart! For the best results, wait until the tart has completely cooled to room temperature. Then, wrap it meticulously in several layers of plastic wrap, followed by a layer of aluminum foil, to protect it from freezer burn. Place it in the freezer, where it will keep beautifully for up to 2 months. When you’re ready to enjoy it, simply transfer the frozen tart to the refrigerator and allow it to thaw overnight. You can then serve it at room temperature or gently reheat it in the oven for a freshly baked feel.

To Store in the Refrigerator: Once baked, this tart will keep wonderfully in an airtight container in the refrigerator for 3-4 days. The cool temperature helps maintain the freshness of the fruit and the integrity of the pastry and filling.

Room Temperature Storage: While the tart is best refrigerated after a few hours due to the fresh fruit content, it can be left at room temperature for 4-5 hours, especially if the weather is cool. This makes it perfect for potlucks, picnics, or simply serving after dinner. However, for extended storage or in warmer climates, refrigeration is always the safest bet to maintain quality and prevent spoilage.

More Fruit Tart and Strawberry Recipes to Explore

If you’ve enjoyed this Strawberry Almond Tart, you’re in for a treat with these other delightful recipes that celebrate fruit and the art of baking:

• Fruit Custard Tart
• Raspberry Frangipane Tart
• Strawberry Custard Tart
• Simple Strawberry Flan
• Coconut Strawberry Cupcakes
• Strawberry White Chocolate Truffles
• Strawberry Panna Cotta
• Strawberry Chocolate Petit Fours

Ingredients

Equipment

• food processor
• 9 inch fluted tart tin
• Rolling Pin
• pie weights
• mixing bowl

Instructions

Notes