Strawberry frangipane tart looks elegant, tastes indulgent, and is surprisingly easy to make. Made with buckwheat flour, this gluten-free dessert has a buttery, nutty shell, a soft and spongy almond meal, and fresh, juicy strawberries that burst with flavor!
It’s the combination of textures that makes the strawberry tart recipe so tempting! The crisp shell shatters perfectly. The frangipane melts on your tongue. And the strawberries are jammy after their time in the oven. The dessert looks impressive but isn’t fussy - very much like my Victoria sponge cake and strawberry puff pastry tart.
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Why You’ll Love This Recipe
✨ This tart brings together the delicious pairing of almonds and strawberries! Undeniably irresistible!
✨ This is an easy frangipane tart recipe where you don’t have to blind bake the tart shell. Everything bakes together in one go, saving you time and stress.
✨ Since we’re using buckwheat flour, this is an excellent gluten-free frangipane tart option that doesn't sacrifice flavor and is allergy-friendly.
✨ It’s also a great make-ahead dessert. You can prepare it earlier in the day and serve it the next day. No stress!
Recipe Ingredients
Flour: I use buckwheat flour for both the pastry and frangipane. It gives a lovely nutty flavor. You can use all-purpose flour instead.
Sugar: I used regular granulated sugar, but raw sugar or cane sugar will work as well.
Butter: For that rich, flaky, flavorful crust. You can easily switch to coconut oil if you wish to make a vegan almond tart, as I did for my mulberry crumble pie.
Almond meal: You can buy almond meal, but you can also make your own in a food processor. Ground almonds make the strawberry almond cream tart extra moist and flavorful. Almond flour works well, too.
Milk: I used coconut milk, but regular milk works perfectly too.
Flavorings: Homemade vanilla extract and almond extract are the dream team of this French strawberry tart recipe. Don’t skip either.
Strawberries are the star of the show, and the quality really matters. Use the ripest, reddest berries you can find! The citrusy flavor balances the richness of the almond cream.
Please see the recipe card below for full information about ingredients and quantities.
Variations
You can make the tart with any other fruit: nectarines, apples, peaches, or pears.
You can even mix fruits and make a pie like my summer fruit tart.
You can also use this same frangipane filling in my much-loved apple puff pastry tart or cherry puff pastry tart.
How to Make Strawberry Frangipane Tart
Make the pastry:
Step 1: Combine the flour, sugar, and salt in a large bowl. Rub the chilled butter into 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.
Step 2: Using the palm of your hand, push the dough away from you 4-5 times until it's smooth.
Step 3: 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.
Make the frangipane:
Step 4: In a small bowl, combine the almond meal, buckwheat flour, sugar, baking powder, and salt.
Step 5: Whisk together the melted butter, vanilla extract, almond extract, and milk. Add to the dry ingredients. Mix well to make a smooth, thick batter.
Bake the strawberry almond tart:
Step 6: When you’re ready to bake, preheat the oven to 180 °C/ 350 F. Keep an 8" pie pan handy.
Step 7: Flour your work surface well. Roll the dough out into a rough 10" circle. Place the dough gently into the pie pan, then trim the edges of the pastry with a sharp knife to fit the pan.
Step 8: Spoon the frangipane batter into the prepared tart. Scatter the chopped strawberries on top of the batter. Sprinkle some sliced almonds
Step 9: Bake for 30 -35 minutes. Once the filling is set and golden, take the almond strawberry tart out of the oven and let it cool for a few minutes before turning it out on a cooling rack.
Serve warm or at room temperature!
Pro Tips
- For the pastry dough, make sure the butter and water are chilled. This will ensure a flaky and tender crust.
- You can use store-bought pie crust if you don't want to make your own.
- Because I didn't blind bake the pie crust, the pastry is a bit soft on the bottom. If you want a crisper base, go ahead and blind bake before adding the frangipane and fruits, as I did for my mushroom quiche.
How To Serve
The strawberry and almond tart is good no matter how you serve it.
- Serve warm with a scoop of vanilla ice cream, whipped cream, or custard.
- Enjoy with coffee or tea. It’s one of those proper desserts that just begs for a cup with homemade chai masala.
- It's also lovely served chilled!
Recipe FAQs
The word frangipane literally means almond cream in French. The classic filling is made with ground almonds, sugar, fat, and eggs or milk. It’s rich and fragrant and incredibly easy to make.
A frangipane tart is a French-style tart filled with almond cream and often topped with fruit. The filling is dense and nutty and bakes into a soft, custard-like layer.
Yes. You can easily make the tart a day ahead. You can also make the frangipane and dough a day in advance and store them in the fridge until you’re ready to assemble the tart.
Keep any extra slices in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best flavor, or reheat briefly in the oven.
📖 Recipe
Strawberry Frangipane Tart
Ingredients
Pastry
- 1 3/4 cup Buckwheat flour
- 1 tbsp Sugar
- 1/4 tsp Salt
- 1/2 cup Butter, chilled and cut into cubes
- 3-4 tbsp Chilled water
Frangipane
- 1/2 cup Almond meal
- 1/3 cup Buckwheat flour
- 1/4 tsp Salt
- 1/3 cup Sugar
- 1.5 tsp Baking powder
- 3 tbsp Butter, melted
- 1/4 cup Coconut milk You can use regular milk
- 1 tsp Vanilla extract
- 1/2 tsp Almond extract
Topping
- 1 cup Strawberries, chopped
- 2 tbsp Flaked almonds
Instructions
Pastry
- Combine the flour, sugar, and salt in a large bowl. Rub the chilled butter into 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 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 it's smooth.1 3/4 cup Buckwheat flour, 1 tbsp Sugar, 1/4 tsp Salt, 1/2 cup Butter, chilled and cut into cubes, 3-4 tbsp Chilled water
- 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.
Frangipane
- In a small bowl, combine the almond meal, buckwheat flour, sugar, baking powder, and salt.1/2 cup Almond meal, 1/3 cup Buckwheat flour, 1/4 tsp Salt, 1/3 cup Sugar, 1.5 tsp Baking powder
- Whisk together the melted butter, vanilla extract, almond extract, and milk. Add to the dry ingredients. Mix well to make a smooth, thick batter.3 tbsp Butter, melted, 1/4 cup Coconut milk, 1 tsp Vanilla extract, 1/2 tsp Almond extract
- If the batter is too thick, add another tablespoon of milk.
Assembly
- When you’re ready to bake, preheat the oven to 180 C /350 F. Keep an 8" pie pan handy.
- Flour your work surface well. Roll the dough out into a rough 9" circle. Don't worry if it's 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. With a sharp knife, trim the edges of the pastry to fit the pie pan.
- Spoon the frangipane batter into the prepared tart.Scatter the chopped strawberries and almonds on top of the batter. Bake for 30 -35 minutes. 1 cup Strawberries, chopped, 2 tbsp Flaked almonds
- 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!
Notes
- For the pastry dough, make sure the butter and water are chilled. This will ensure a flaky and tender crust.
- You can use store-bought pie crust if you don't want to make your own.
- Because I didn't blind bake the pie crust, the pastry is a bit soft on the bottom. If you want a crisper base, go ahead and blind bake before adding the frangipane and fruits, as I did for my mushroom quiche.
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