Strawberry Frangipane Tart

Recipe and photo by Tami Ganeles Weiser Yield:  10 servings
Prep Time:  1 hour Cook Time:  55 minutes

Strawberry Frangipane Tart

This tart is filled with luscious frangipane—a traditional almond pastry filling—and crowned with fresh fruit. We’ve used seasonal strawberries, but this tart works with virtually any fruit. Find the juiciest, ripest, sexiest seasonal fruit you can. Honestly, just be gentle with the crust, have fun with frangipane and you simply can’t go wrong.


Tart crust

1 cup (130 grams) unbleached, all-purpose flour, chilled

¼ cup (28.5 grams) cake flour, chilled

¼ cup plus 1 tablespoon (39 grams) confectioners’ sugar, chilled

½ teaspoon salt

1 large egg yolk

1 stick (114 grams/½ cup) unsalted butter, cut into small cubes and chilled

½ to 1½ teaspoons ice water, as necessary



7 ounces (220 grams / ¾ cups) almond paste

½ stick (57 grams/¼ cup) unsalted butter, softened

1 teaspoon amaretto

1 teaspoon kirsch

1 teaspoon pure vanilla extract

2 large eggs

3 tablespoons (26 grams) unbleached, all-purpose flour

3 tablespoons (39 grams) granulated sugar

zest of ½ fresh lime



1 pound strawberries

2 tablespoons demerara sugar or turbinado sugar (Sugar in the Raw)

⅛  teaspoon kosher salt

¼ teaspoon freshly ground pink peppercorns


  1. Make the tart crust: Combine the all-purpose flour, cake flour, confectioners’ sugar, and salt in a food processor and process for 2 to 3 seconds to combine. Add the egg yolk and process for about 2 seconds just to combine. Add the butter and pulse simply until it turns into a raggy mess that resembles small peas. Scoop the mixture onto a piece of plastic wrap and wrap the dough well. Refrigerate for at least 20 minutes or up to 2 hours while you prepare the filling.
  2. Make the frangipane: Wash the bowl of the food processor. Then combine the almond paste, butter, amaretto, kirsch, and vanilla in the food processor and pulse for about 2 minutes, until well combined. Add the eggs, one at a time, and pulse between additions, just until combined. Add the flour, sugar, and lime zest and pulse until completely combined.
  3. When you are ready to bake, preheat the oven to 375°F. Spray the bottom and side of a 9-inch nonstick springform pan with nonstick vegetable oil spray and set aside.
  4. Remove the dough from the refrigerator. Lightly coat the work surface with a very light dusting of cake flour. Unwrap the pastry, and with a floured (or nonstick) rolling pin, roll the dough out to a thickness of ⅓- to ¼-inch, rotating the dough 45 degrees after each roll to ensure that it does not stick. Roll up the dough around the rolling pin and place the rolling pin over the center of the prepared pan. Gently unroll the dough into the pan, being careful not to tear it. (But press any tears together with your fingertips, if necessary). Tuck the corners in well. Then, roll the rolling pin over the edges of the pan to remove any excess dough.
  5. Blind-bake for 15 to 20 minutes until golden brown on the edges.
  6. While the crust is blind-baking, fan out the strawberries (see Kitchen Tips).
  7. Remove the crust from the oven and fill it with the frangipane filling, smoothing it evenly with a large spatula or spoon. Place the strawberries on top, so that they touch each other gently in a decorative pattern around the entire surface. Dust with the raw sugar, salt, and ground pink peppercorns and bake for 35 minutes, or until the frangipane is golden brown and puffy. Remove the tart from the springform pan and serve.

Kitchen Tips

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