{"id":8940,"date":"2019-12-16T11:51:11","date_gmt":"2019-12-16T06:21:11","guid":{"rendered":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/?p=8940"},"modified":"2026-02-10T15:34:58","modified_gmt":"2026-02-10T10:04:58","slug":"strawberry-frangipane-tart","status":"publish","type":"post","link":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/strawberry-frangipane-tart\/","title":{"rendered":"Strawberry Frangipane Tart"},"content":{"rendered":"\n

Strawberry frangipane tart<\/strong> looks elegant, tastes indulgent, and is surprisingly easy to make. Made with buckwheat flour, this gluten-free dessert has a buttery, nutty shell, a soft and spongy almond meal, and fresh, juicy strawberries that burst with flavor!<\/p>\n\n\n\n

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It\u2019s the combination of textures that makes the strawberry tart recipe so tempting! The crisp shell shatters perfectly. The frangipane melts on your tongue. And the strawberries are jammy after their time in the oven. The dessert looks impressive but isn\u2019t fussy - very much like my Victoria sponge cake<\/a> and strawberry puff pastry tart<\/a>.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728 This tart brings together the delicious pairing of almonds and strawberries! Undeniably irresistible!<\/p>\n\n\n\n

\u2728 This is an easy frangipane tart recipe where you don\u2019t have to blind bake the tart shell. Everything bakes together in one go, saving you time and stress.<\/p>\n\n\n\n

\u2728 Since we\u2019re using buckwheat flour, this is an excellent gluten-free frangipane tart option that doesn't sacrifice flavor and is allergy-friendly.<\/p>\n\n\n\n

\u2728 It\u2019s also a great make-ahead dessert. You can prepare it earlier in the day and serve it the next day. No stress!<\/p>\n<\/div>\n\n\n\n

Recipe Ingredients<\/h2>\n\n\n\n
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Flour<\/strong>: I use buckwheat flour for both the pastry and frangipane. It gives a lovely nutty flavor. You can use all-purpose flour instead.<\/p>\n\n\n\n

Sugar<\/strong>: I used regular granulated sugar, but raw sugar or cane sugar will work as well.<\/p>\n\n\n\n

Butter:<\/strong> For that rich, flaky, flavorful crust. You can easily switch to coconut oil if you wish to make a vegan almond tart, as I did for my mulberry crumble pie<\/a>.<\/p>\n\n\n\n

Almond meal:<\/strong> You can buy almond meal, but you can also make your own in a food processor. Ground almonds make the strawberry almond cream tart extra moist and flavorful. Almond flour works well, too.<\/p>\n\n\n\n

Milk<\/strong>: I used coconut milk, but regular milk works perfectly too.<\/p>\n\n\n\n

Flavorings<\/strong>: Homemade vanilla extract<\/a> and almond extract are the dream team of this French strawberry tart recipe. Don\u2019t skip either.<\/p>\n\n\n\n

Strawberries<\/strong> are the star of the show, and the quality really matters. Use the ripest, reddest berries you can find! The citrusy flavor balances the richness of the almond cream.<\/p>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n<\/div>\n\n\n\n

Variations<\/h2>\n\n\n\n

You can make the tart with any other fruit: nectarines, apples, peaches, or pears. <\/p>\n\n\n\n

You can even mix fruits and make a pie like my summer fruit tart.<\/a> <\/p>\n\n\n\n

You can also use this same frangipane filling in my much-loved apple puff pastry tart<\/a> or cherry puff pastry tart<\/a>.<\/p>\n\n\n\n

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How to Make Strawberry Frangipane Tart<\/h2>\n\n\n\n

Make the pastry:<\/h3>\n\n\n\n

Step 1:<\/strong> Combine the flour, sugar, and salt in a large bowl. Rub the chilled butter into the mixture using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough.<\/p>\n\n\n\n

Step 2:<\/strong> Using the palm of your hand, push the dough away from you 4-5 times until it's smooth.<\/p>\n\n\n\n

Step 3:<\/strong> Roll into a ball and flatten it into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for 20-30 minutes.<\/p>\n\n\n\n

Make the frangipane:<\/h3>\n\n\n\n

Step 4:<\/strong> In a small bowl, combine the almond meal, buckwheat flour, sugar, baking powder, and salt.<\/p>\n\n\n\n

Step 5:<\/strong> Whisk together the melted butter, vanilla extract, almond extract, and milk. Add to the dry ingredients. Mix well to make a smooth, thick batter.<\/p>\n\n\n\n

Bake the strawberry almond tart:<\/h3>\n\n\n\n

Step 6:<\/strong> When you\u2019re ready to bake, preheat the oven to 180 \u00b0C\/ 350 F. Keep an 8\" pie pan handy.<\/p>\n\n\n\n

Step 7:<\/strong> Flour your work surface well. Roll the dough out into a rough 10\" circle. Place the dough gently into the pie pan, then trim the edges of the pastry with a sharp knife to fit the pan.<\/p>\n\n\n\n

Step 8:<\/strong> Spoon the frangipane batter into the prepared tart. Scatter the chopped strawberries on top of the batter. Sprinkle some sliced almonds <\/p>\n\n\n\n

Step 9:<\/strong> Bake for 30 -35 minutes. Once the filling is set and golden, take the almond strawberry tart out of the oven and let it cool for a few minutes before turning it out on a cooling rack.<\/p>\n\n\n\n

Serve warm or at room temperature!<\/p>\n<\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n