Strawberry Frangipane Tart recipe

Directions Strawberry Frangipane Tart

Directions

1. Combine 1 2/3 cups all-purpose flour, 1/2 cup almond flour, 7 tablespoons white sugar, and 1/2 teaspoon salt in a bowl. Mix in 1/2 cup cold butter using your fingers until the mixture resembles coarse crumbs. Form a well, pour in beaten egg. Mix until a dough forms, knead until just combined. Wrap dough in plastic wrap, freeze for 15 to 20 minutes.

2. Beat 1/2 cup superfine sugar and 7 tablespoons butter together in a bowl using an electric mixer until creamy. Stir in 1 cup almond flour and 3 1/2 tablespoons all-purpose flour. Add egg yolk, mix until frangipane is well combined.

3. Place 3 cups strawberries and 1/3 cup white sugar in a pot over medium heat. Cook and stir until mixture starts to simmer. Reduce heat to low, mash strawberries. Cook until jam is thickened, 10 to 15 minutes more. Strain through a fine sieve, reserve pulp. Allow to cool.

4. Preheat oven to 400 degrees F (200 degrees C).

5. Flour a work surface and a rolling pin, roll dough out to a 1/8-inch thick circle and place in a tart pan. Line crust with a double layer of aluminum foil and a layer of pie weights or dried beans.

6. Bake in the preheated oven for 10 minutes.

7. Carefully remove weights and foil, add frangipane, spreading into a layer 1/3 the thickness of the crust.

8. Return to the oven, bake until golden brown, 15 to 20 minutes. Let tart cool for 5 minutes.

9. Spread reserved pulp over tart, press in strawberries to cover surface. Pour jam evenly over the tart. Cool until set, about 30 minutes.

Recipe Yield

Recipe Note