Strawberry Frangipane Tart -

A sliced tart with almonds and strawberries on parchment paper.

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Strawberry Frangipane Tart

This gluten-free strawberry frangipane tart pairs a flaky crust with soft almond frangipane and juicy ripe strawberries. An elegant dessert that looks bakery-worthy but is really easy to make at home!

Prep Time1

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: French

Servings: Servings

Calories: 351kcal

Author: Natasha Minocha

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

US Customary - Metric

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.

Nutrition