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Strawberry & Almond Tart Recipe & Photography by Megann Evans

Yields1 Serving
Prep Time1 hr 30 minsCook Time55 minsTotal Time2 hrs 25 mins
Pastry:
 250 g Plain Flour
 100 g Unsalted Butter, Chilled & Chopped
 100 g Caster Sugar
 2 Egg Yolks
 1 pinch Salt
 34 tbsp Chilled Water
 1 tsp Vanilla Bean Paste
Strawberry & Frangipane Filling:
 125 g Unsalted Butter, softened
 150 g Caster Sugar
 1 tsp Vanilla Bean Paste
 2 Large Eggs
 200 g Almond Meal
 Slivered Almonds
 250 g Queensland Strawberries, hulled and halved
Making the Pastry:
1

Place the flour, butter, sugar & salt in a food processor.

2

Pulse in the food processor until the mixture resembles breadcrumbs.

3

Add the two egg yolks & vanilla bean paste whilst blending, then add 3-4 tbsp of chilled water until the mixture comes together.

4

When the mixture just combines, stop the processor & form a disc in your hands.
Wrap in cling wrap & chill in the refrigerator for 1 hour.

5

Preheat oven to 180°C fan-forced (350°F).

6

Grease & line with a circular disc of baking paper a 28 cm loose-bottomed tart pan.

7

On a surface with a large piece of cling wrap underneath (you may need two pieces joined together), roll the pastry until it is round & 4-5mm thick, using a dusting of flour occasionally.

8

With the cling wrap still attached to the pastry, carefully lift the pastry & gently flip into the tart tin pastry side down.
Trim the edges by pressing down with the heal of your hand.

9

Chill for 10 minutes in the freezer or 20 minutes in the fridge.

10

Remove the cling wrap, prick the pastry with a fork then line with baking paper & fill with pastry weights.

11

Blind bake your pastry for 10 minutes. Remove pastry weights & baking paper then bake for another 5-10 minutes, until just cooked through.

Strawberry Filling:
12

Whilst the pastry is baking, make the filling.

13

Place butter, sugar & vanilla in an electric mixer & beat until butter mixture is light & creamy.

14

Add eggs one at a time & make sure they are fully incorporated before you add the next.

15

Finish by adding the almond meal & mix through gently.

16

Spoon this creamy Frangipane mixture evenly over the pastry, smoothing out the top when finished.

17

Place the strawberries over the top of the almond mixture, pushing slightly into the batter. Finish with a scattering of slivered almonds.

18

Bake for 35-45 minutes until it has turned a golden brown on top.
Cool in the tin for at least 30 minutes before serving with fresh cream, vanilla bean ice cream or Greek yoghurt.

Notes:
19

Don’t skip the resting/chilling process. It is essential to stop the shrinkage of your pastry.
You can also make this pastry a day or two in advance, simply keeping it chilled in the refrigerator as a rolled ball, wrapped in cling wrap.

Ingredients

Pastry:
 250 g Plain Flour
 100 g Unsalted Butter, Chilled & Chopped
 100 g Caster Sugar
 2 Egg Yolks
 1 pinch Salt
 34 tbsp Chilled Water
 1 tsp Vanilla Bean Paste
Strawberry & Frangipane Filling:
 125 g Unsalted Butter, softened
 150 g Caster Sugar
 1 tsp Vanilla Bean Paste
 2 Large Eggs
 200 g Almond Meal
 Slivered Almonds
 250 g Queensland Strawberries, hulled and halved

Directions

Making the Pastry:
1

Place the flour, butter, sugar & salt in a food processor.

2

Pulse in the food processor until the mixture resembles breadcrumbs.

3

Add the two egg yolks & vanilla bean paste whilst blending, then add 3-4 tbsp of chilled water until the mixture comes together.

4

When the mixture just combines, stop the processor & form a disc in your hands.
Wrap in cling wrap & chill in the refrigerator for 1 hour.

5

Preheat oven to 180°C fan-forced (350°F).

6

Grease & line with a circular disc of baking paper a 28 cm loose-bottomed tart pan.

7

On a surface with a large piece of cling wrap underneath (you may need two pieces joined together), roll the pastry until it is round & 4-5mm thick, using a dusting of flour occasionally.

8

With the cling wrap still attached to the pastry, carefully lift the pastry & gently flip into the tart tin pastry side down.
Trim the edges by pressing down with the heal of your hand.

9

Chill for 10 minutes in the freezer or 20 minutes in the fridge.

10

Remove the cling wrap, prick the pastry with a fork then line with baking paper & fill with pastry weights.

11

Blind bake your pastry for 10 minutes. Remove pastry weights & baking paper then bake for another 5-10 minutes, until just cooked through.

Strawberry Filling:
12

Whilst the pastry is baking, make the filling.

13

Place butter, sugar & vanilla in an electric mixer & beat until butter mixture is light & creamy.

14

Add eggs one at a time & make sure they are fully incorporated before you add the next.

15

Finish by adding the almond meal & mix through gently.

16

Spoon this creamy Frangipane mixture evenly over the pastry, smoothing out the top when finished.

17

Place the strawberries over the top of the almond mixture, pushing slightly into the batter. Finish with a scattering of slivered almonds.

18

Bake for 35-45 minutes until it has turned a golden brown on top.
Cool in the tin for at least 30 minutes before serving with fresh cream, vanilla bean ice cream or Greek yoghurt.

Notes:
19

Don’t skip the resting/chilling process. It is essential to stop the shrinkage of your pastry.
You can also make this pastry a day or two in advance, simply keeping it chilled in the refrigerator as a rolled ball, wrapped in cling wrap.

Strawberry & Almond Tart

When you need a Strawberry dessert that looks and tastes the part, you can’t go past this classic Strawberry & Almond Tart

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Recipe developed & photographed by Megann Evans

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