Strawberry Almond Tart
Indulge in the ultimate combination of fruity sweetness and nutty richness with this show-stopping Strawberry Almond Tart. This elegant dessert features a buttery, golden tart crust filled with a luscious almond cream base, topped with juicy, vibrant strawberries arranged in a stunning pattern. The final touch—a glossy apricot glaze—enhances the tart’s flavor and gives it a bakery-perfect shine. Perfect for spring gatherings, brunches, or any special occasion, this tart is as beautiful as it is delicious. With a delightful crunch from optional sliced almonds and balanced layers of texture and flavor, this recipe will impress both your guests and your taste buds.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Powdered sugar
- 115 grams Unsalted butter (cold, diced)
- 1 large Egg yolk
- 1 tablespoon Water (cold)
- 50 grams Almond meal (finely ground almonds)
- 50 grams Granulated sugar
- 50 grams Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 400 grams Strawberries (hulled and halved)
- 2 tablespoons Apricot jam
- 30 grams Sliced almonds (optional for topping)
Instructions
In a large mixing bowl, whisk together the flour and powdered sugar.
Add the diced cold butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water. Mix until the dough comes together, then form it into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch tart pan.
Roll out the chilled dough on a lightly floured surface to fit the tart pan. Transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the base with a fork and chill for 10 minutes.
Line the tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 5 minutes, or until golden. Set aside to cool completely.
Make the almond cream by creaming together the almond meal, granulated sugar, and butter in a mixing bowl using a hand or stand mixer.
Add the egg and vanilla extract, and beat until smooth and creamy.
Spread the almond cream evenly over the cooled tart shell.
Arrange the halved strawberries in a circular pattern on top of the almond cream, cut-side down.
Bake the tart in the oven for 25–30 minutes, or until the almond cream sets and the strawberries release some of their juices.
While the tart is still warm, heat the apricot jam in a small saucepan over low heat until meltable. Brush the jam over the strawberries to glaze.
Optional: Sprinkle the tart with sliced almonds for added texture and flavor.
Allow the tart to cool to room temperature before slicing and serving.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 149.6 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 389 mg | 30% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
