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Strawberry Tart with Frangipane

Cooking Method
Difficulty Intermediate
Prep Time: 10 min Cook Time: 35 min Rest Time: 1 hour Total Time: 1 hr 45 mins
Servings 8
Best Season Spring

One week ago I saw the first strawberries in supermarkets but they didn't match with the weather in Germany (it was snowing on the 8th of March!).
This week though I have seen 2 blooming trees and I said to myself "This is it. Spring is coming." So my way to welcome spring was by baking this amazing strawberry frangipane tart.

I love spring, it is definitely my favourite season! The time the nature comes back to life and local fruit and vegetables are to be found everywhere! Can't wait for sunny days, fresh salads, and bloomed trees!❤️

I have tried for the first time Dominique Ansel's recipe for the shortbread crust and it was soo yum! Basically he indicates in his masterclass to cream the room temperature butter with the sugar and then add the rest of the ingredients. I cannot say it was way much better than the other recipes I have tried before, but you can also give it a try and let me know.

I wanted to add some strawberries in the tart as well but why not enjoying it fresh? I decorated the tart with fresh strawberries and this way their freshness really elevated the taste of the tart. I personally don't like strawberry texture that much once it's being cooked so this is why I avoid adding it into cakes, I'd prefer decorating them with them and enjoy their freshness, after all we only get 2-3 months per year of season so why not enjoying them for their beautiful texture and taste?

    For the shortbread crust (Dominique Ansel's recipe)
  • 127 grams butter (room temperature)
  • 81 grams confectioner's sugar (I added 40)
  • 50 grams egg (that makes 1 egg, I added 1 egg)
  • 186 grams all-purpose flour
  • 47 grams cornstarch
  • 1 gram salt
  • For the frangipane
  • 100 grams butter (room temperature)
  • 100 grams sugar (I added 50 only)
  • 75 grams almond flour
  • 50 grams all-purpose flour
  • 2 Pieces eggs
  • almond extract for a stronger flavour (I have used orange blossom water this time and it was yum)
  • some strawberries (for decoration)
  1. Make the crust

    In a separate bowl, mix flour, salt and cornstarch. Set aside. In another bowl, mix the butter and the sugar for 1 minute until fluffly. Add the egg and mix for 30 more seconds, maxing sure you don't overbeat. Then gradually add the flour mix and pulse until everything is incorporated. You should end up with a dough which is similar to the cookie dough, it is very soft. Cover with plastic foil and refrigerate for at least 30 minutes. If it gets too hard, let it rest 10 minutes at room temperature before rolling it out.

  2. Make the frangipane

    Start by creaming the butter and the sugar together with a mixer until fluffy (1 minute). Add the 2 eggs one by one beating well after each addition. Add the almond extract or orange blossom water, mix well, then add the almond flour and all purpose flour. Mix well. It should have a creamy consistency.

  3. Forming the tart

    After 30 minutes, take out the dough and roll it out on a surface dusted with flour. The dough might be a little bit easily breakable. Add a little bit of flour on it surface and underneath it from time to time so that it won't stick. Once it's rolled out, transfer it to the tart tin (mine was 23 cm) and trim it accordingly, removing any excess. 

    Fill the tart with the frangipane cream (no need to blind bake frangipane tarts as the cream will not soak the bottom). It might seem little cream but it will expand while baking because of the egg. Bake the tart for 35 minutes at 180 degrees Celsius until the crust is slightly golden brown.

  4. Decorate

    Let the tart cool down completely before decorating. Cut strawberries into different sizes and shapes and add them on the tart. I sprinkled some pistachio for colour contrast. Enjoy it with a dollop of cream or just as it is. Its super yum!