Instant cheer and sweetness of fresh, addictive strawberries combined gorgeously with a buttery frangipane tart put you right in the mood for Christmas!
By the time you reach the last word of this quick blog, you’ll be thinking Natasha really relishes strawberries.
I do. From the bottom of my heart and the deepest corner of my soul.
Forgoing to eat them right from the carton, I used the delightful berries for a buttery, crisp, nutty, and gushing with juice treat, the Strawberry Frangipane Tart.
How to Make Strawberry Frangipane Tart?
The classic French dessert couldn’t be easier to make. To pull it off, you need three things. One, an ultra-flaky dough. Two, a fragrant batter of frangipane. Three, freshly chopped strawberries.
How to Make a Vegan, Egg-free Tart Shell?
To make an eggless pastry base or tart shell mix flour, coconut oil and sugar. You can obviously use all-purpose flour, but I chose buckwheat.
The trick is to use chilled oil and water along with your fingers to bind the dough, exactly like I did in my mulberry pie recipe. Unlike the pie, you won’t need to pre-bake the dough for the tart. You just need to rest the dough in the refrigerator for about 30 minutes.
How to Make the Frangipane?
Once the dough is ready, it is time to scrape in the aromatic frangipane. Mix raw sugar, almond powder, buckwheat flour, and baking powder in one bowl.
The wet ingredients – coconut oil, almond extract, vanilla extract and coconut milk in another. Whisk them together to make a thick batter.
You can opt for a pre-made almond meal, but I prefer grinding the nuts in a food processor at home. Just ground almond powder releases flavors that impart a beautiful consistency to the frangipane. Also, its a cheaper to do so, plus you get the freshest almond meal!
Time to Bake the Gluten-Free Frangipane Tart
Now comes my favorite part. Scoop in strawberries into the frangipane. Pop the entire tart into the oven, and half an hour later you have a crispy, nutty and buttery tart begging for a bite.
You can add any fruit to give the frangipane base a more refined character. But for me, the citrusy undertone of berries offsets the richness of the frangipane perfectly. The balance of nutty almond and sweet strawberries is like a delicious symphony!
How to Serve the Tart?
Cold, warm or just-as-it-is, the sophisticated taste of strawberry frangipane tart is incredible in all forms.
If you wish to dig in immediately, enjoy the flaky, tender crust tart with a scoop of ice-cream or experience the fruity, nutty flavour with a dollop of whipped cream.
It is also one of those proper desserts that beg a cup of coffee with it. The tart is even lovely with evening tea.
Strawberry recipes to quench your soul:
Did I get you in the mood for more strawberries? Well, I’ve got tons of recipes for you.
Rose Strawberry Chia Pudding (for something healthy), Strawberry & Rosemary Scones (for something light), Strawberry Swiss Roll (for something sinful), Pineapple Strawberry Smoothie (for something nutritional) and Strawberry Baked Oatmeal (for something substantial).
That’s not it! Just search strawberries on my blog and 10 more of them will pop-up to gratify any craving.
Gluten-free tarts for the vegan soul:
A Few Last Points:
If the pastry shell brings a crunch to the tart and the frangipane a richness, then the cheery sweetness comes from the strawberries. So, arrange the halves as close together as you can before baking.
The frangipane rises substantially in the oven. To keep the custard-like filling from taking over, use the strawberries with a liberal hand. Trust me, you’ll love (just like me) the fruity, slightly tangy flavor when the tart is done!
Strawberry Frangipane Tart
- 13/4 cups Buckwheat flour
- 1 tbsp Powdered sugar
- 1/4 tsp salt
- 1/2 cup Coconut oil, chilled You can use butter too
- 3-4 tbsp Chilled water
- 1/3 cup Almond meal
- 1/3 cup Buckwheat flour
- 1/4 tsp salt
- 1/4 cup Raw sugar
- 1 1/2 tsp baking powder
- 3 tbsp Coconut oil, melted You can use melted butter too
- 3-4 tbsp Coconut milk You can use regular milk
- 1 tsp vanilla extract
- 1/4 tsp Almond extract
- Combine the flour, sugar, and salt in a large bowl. Rub the chilled coconut oil/butter in 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. It can be a bit a scraggy at this point but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
- 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.
- When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C. Keep a 6" pie pan handy.
- Flour your work surface well. Roll the dough out into a rough 9" circle. Don't worry if its not perfect. Place the dough gently into the pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan.
- In a small bowl, combine the almond meal, buckwheat flour, sugar, baking powder, and salt.
- Whisk together the melted coconut oil, vanilla extract, almond extract and milk. Add to the dry ingredients. Mix well to make a smooth thick batter.
- If the batter is too thick, add another tablespoon of milk.
- Spoon the frangipane batter into the prepared tart. Scatter the chopped strawberries on top of the batter. Sprinkle some sliced almonds and bake for 30 -35 minutes.
- Once the filling is set and golden, take the tart out of the oven and let cool for a few minutes before turning it out on a cooling rack.
- Serve warm or at room temperature. Enjoy!