Strawberry Frangipane Tart- a Perfect Spring Dessert
There are some who accuse me of having a signature ingredient when it comes to desserts. Well, I don’t know about that, but if it were true, who could blame me when it comes to almond paste. It just goes so very well with so many fruits, and when it comes to springtime, strawberries are one of its best accompaniments.
Here in So Cal, we are lucky enough to be able to get strawberries from local farmer’s markets throughout most of the year, but they are still at their best in the spring. So make a trip out to your local famrmer’s market, and make this lovely strawberry frangipane tart, which just conjures up the essence of the season, for your spring gathering.
Strawberry Frangipane Tart
Yield 2 9-10 inch tarts
- 1 recipe Sweet Tart Dough (following)
- 1 recipe Frangipane filling (following)
- 2 pints fresh strawberries, tops removed and halved
- @ 1/3 cup strained apricot jam
- @ 1/2 cup sliced almonds, lightly toasted
- Powdered sugar to garnish
1. Bring the tart dough to room temperature, roll it out and place in removable bottom tart pans. Refrigerate dough lined tart pans for at least 30 minutes.
2. Spread half of the strained apricot jam on the bottom of tart shells, then spoon in and gently spread the frangipane filling over it to fill the tart pans.
3. Bake the tarts until the frangipnae is golden brown @ 30- 35 minutes. Remove from the oven and allow to cool completley on wire racks.
4. Reheat the remaining apricot jam, if neccesary, and using a pastry brush, paint the tops of the tarts with the jam one at a time.
5. Arrange the strawberries in a decorative sunburst pattern on the top of the tart, then lightly and gently brush more strained apricot jam over the strawberries.
6. Using a small plate, or something similar, as a guide or stencil, sprinkle the almonds around the edge of the tart, then sift powdered sugar over the almonds.
Pâte Sucrée (or Sweet Tart Dough in English)
Adapted from Nancy Silverton’s classic cookbook Desserts
- 1/2 pound unsalted butter
- 1/2 cup granulated sugar
- 2 3/4 cups all purpose flour
- 2 egg yolks
- 1/4 cup heavy cream
- 1 teaspoon vanilla
1. Cream butter and sugar together.
2. Add the yolks one at a time, then add the vanilla.
3. Add the flour in 3 additions and blend until thoroughly mixed in.
4. Blend in the cream.
5. Dump the dough out on to a large piece of plastic wrap, and wrap it flattening into a round disk. Then refrigerate it for several hours or overnight.
6. To roll out the dough, remove it from the refrigerator and let it come to cool room temperature.
7. Divide the dough into two equal pieces, and roll to a circle about 2” larger than the diameter of the pan, and between 1/8”-1/4” thickness. Then lift the dough and press it into a removable bottom tart pan. Trim the edges of the dough even with the top of the pan.
8. Refrigerate the dough in the pan again for about an hour before adding filling and baking the tart. This step allows the dough to rest and reduces shrinkage.
This recipe is enough for 2- 9” to 10 “ tart shells
- 1 pound almond paste (available at Surfas and specialty online vendors)
- 1.5 ounces granulated sugar
- 1/2 pound butter butter
- 4 eggs
- 1.5 ounces flour
1. Combine the almond paste, sugar and butter in the bowl of a mixer and cream until smooth.
2. Add the eggs one at a time, scraping down the sides of the bowl as needed, and mix until smooth.
3. Add the flour and blend until thoroughly mixed in.
The frangipane maybe made ahead of time, and refrigerated for several days before using.
*Frangipane is an Italian almond cream filling
This recipe is enough for 2-9” to 10” tarts