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Strawberry Frangipane Tart

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"A quick and delicious strawberry tart perfect for summer, with the right balance of sweetness and tart taste."
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2 h servings 437
Original recipe yields 10 servings


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  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.


  • Cook's Notes:
  • You can also use a food processor to cut in the butter; pulse it into the flour mixture until it's the size of small peas.
  • The amount of sugar in the jam can be eyeballed or added to your taste. I like it not too sweet, so I used a smaller amount of sugar.

Nutrition Facts

Per Serving: 437 calories; 21.7 52.9 10.6 85 249 Full nutrition

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