Birdseye view of a baked tart filled with fresh strawberries on a white plate. Some strawberries and dessert plates surround it.
5 from 5 votes

Strawberry Almond Tart

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Resting time: 45 minutes
Total Time: 1 hour 35 minutes
Servings: 12 serves
Calories: 339kcal
Author: Marie Roffey
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This Strawberry Almond Tart recipe is filled with fresh strawberries and a soft almost chewy French almond filling. It’s easy to make, an absolute family favourite dessert and the perfect summer fruit tart.
Course: Afternoon Tea, Dessert, Sweets
Cuisine: British, French, World
Keyword: almond tart, almond tart recipe, bakewell tart, strawberry bakewell tart

Ingredients

FOR THE TART PASTRY

  • 115 g (1 stick / 1/2 cup) unsalted butter cubed & chilled
  • 195 g (1 1/2 cups / 6.9oz) plain (all-purp) flour
  • 2 tablespoons icing sugar (notes)
  • 2 egg yolks from large eggs
  • 2-3 tablespoon cold milk only as much as needed

FOR THE FRANGIPANE FILLING

  • 1/2 cup white granulated sugar
  • 115 g unsalted butter softened
  • 2 large eggs
  • 1 cup almond meal (almond flour)
  • 1/4 cup plain (all-purp) flour
  • 1/2 cup strawberry jam
  • 1 1/2 cups halved strawberries
  • 2 tablespoons flaked / sliced almonds

Instructions

FOR THE TART PASTRY

  • Place the flour and icing sugar in a food processor and blitz to combine. Add the butter and process for about 20 seconds until the butter pieces are about the size of a pea.
  • Add the egg yolks and, with the processor running on the lowest setting, start pouring in the milk. Only use as much milk as you need for it to start clumping.
  • Tip the dough out onto a sheet of baking paper and use the edges of the paper to help pull it together (so you don't warm it up with your hands). Gently pull it into a disk shape, wrap it in the baking paper and place it in the fridge for at least half an hour.
  • Dust a clean work surface with flour and place the cold dough on top, then dust the top of the dough with a little flour too. Roll it out to a 10 inch circle about 5mm thick.
  • Preheat the oven to 180C / 350F / 160C fan forced.
  • LIne the base of an 8 inch fluted tart tin with baking paper. Roll the dough over top of the rolling pin, then lift it and lower it over the baking tin and unroll it. Press the dough into the corners and up the sides. Roll the rolling pin over the top to trim off the overhang.
  • Line the tart shell with baking paper and fill it with rice (or pie weights), making sure to press it right into the corners, and bake for 20 minutes. Remove the paper and rice and bake for a further 10 minutes.

FOR THE FRANGIPANE FILLING:

  • While the tart shell cools a little, beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each.
  • Sift over the flour, then add the almond meal and beat them in (until just combined).
  • Once the tart shell has cooled for at least 15 minutes, spread the strawberry jam over the base. Dollop the frangipane filling all over the top and then spread it out level all the way round.
  • Randomly place the strawberry halves over the top, then sprinkle the almonds around in the gaps.
  • Bake for 40 minutes until nicely golden on top and cooked in centre. The centre should not feel soggy when you gently press it.

Notes

Equipment used: 8 inch fluted tart tin, pie weights
  1. I use a standard 20ml Australian tablespoon (= 4 teaspoons worldwide)
  2. All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
  3. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

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