Strawberry Tart with Almond Cream
This gorgeous, shockingly easy Strawberry Tart Recipe is filled with ripe strawberries and delicious almond cream that puffs in the oven.
Servings: 6
Ingredients
For Almond Cream:
- ½ cup almonds (70 grams) blanched and sliced/slivered are best
- ⅓ cup sugar
- ¼ cup softened butter
- 1 tbsp flour
- ½ tsp vanilla
- ⅛ tsp almond extract only if you have it
- Pinch of salt
For Tart:
- 1 sheet puff pastry ½ of a 397g box, at room temperature
- 1 lb California strawberries thinly sliced
- 1 tsp sugar
- 1 egg
Instructions
For Almond Cream:
- In a small food processor or blender, first pulse almonds to a fine meal, then add remaining ingredients and puree until smooth.
For Tart:
- On a lightly floured surface, roll dough into a rough circle, pretty thin (specifics don’t matter).
- Spread almond cream in the middle, leaving a 1 ½” border. Arrange the strawberries over the cream.
- Fold the edges of the pastry up over the filling, pressing together overlap and seal it.
- Beat egg with a bit of water and brush a bit over the pastry (save the rest for scrambled eggs). Sprinkle sugar over crust and strawberries. Chill for 20 minutes while you preheat the oven to 400ºF.
- Bake on middle rack for 30-40 minutes, until crust is light brown, strawberries are bubbling and the almond cream is puffed and golden. Let cool for at least 10 minutes before serving.
Notes
If you don't have a food processor, use 70 g of almond butter in place of whole almonds and whisk everything together by hand or with a hand mixer.