- For the crust, please click here (This will make enough for one 10 oz dough or 4 smaller ones)
- For the almond paste, please click here
- 3 oz (1/3 cup) almond paste
- 2 teaspoons sugar
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon flour
- 1 egg
- 1/2 teaspoon kirsch (I used Cointreau instead)
- 1 pinch salt
Blend together the almond paste and the sugar using an electric mixer. Beat in the butter then mix in the flour, egg, kirsch and salt. Beat again until the mixture is light and fluffy, about 3 minutes. This recipe makes 1/2 cup and will keep for 1 week in the refrigerator.
For the mini tarts (4):
- About 3 cups sliced strawberries
- 1/2 cup frangipane
- 10-oz galette dough, divided into four
- Sugar, for sprinkling on the strawberries
Preheat the oven to 400 degrees F.
Roll out each piece of the dough you divided into four and place in your tart pan. The dough needs to remain cold for best results so I like to store mine in the freezer or refrigerator when I’m not using it. Spread a layer of frangipane on the bottom and cool again the refrigerator until you’re ready to use it. Next, arrange the strawberry slices on top of the frangipane, sprinkling a bit of sugar after each layer. I managed two layers on my little tarts. Brush the exposed tart dough with egg.
Bake the tarts for about 25 minutes until the tart edges are slightly brown and crumbly and the filling is bubbling. Place the tarts on a wire rack and let cool for a few minutes before removing from the pan. Serve warm or at room temperature.
Rufus' Food and Spirits Guide says
Love the recipe and your photos are stellar as always. I looked at that one strawberry on edge for awhile thinking, how’d they do that. Some mysteries are just too great.:)
lemonsandanchovies says
Thanks so much! No tricks at all with the strawberry, I swear! I just propped it up against another strawberry behind it. 🙂 I just had to hurry up and take the picture before it tipped over. 🙂
Rufus' Food and Spirits Guide says
Congrats on being on Food Press! Your posts are always so fun and the photos just amazing.
Rachel says
Yum! This looks so yummy. I just bought a ton of strawberries so I’ll be making this ASAP.
Brian @ A Thought For Food says
What a lovely, seasonal dessert! Looks like you did a fantastic job!
Adora's Box says
Love frangipane, love strawberries. Never seen them together. How lovely. Lovely strawberry photo.
sippitysup says
I make a version of this tart every year this time! I remember when I first discovered the almond and strawberry combo. It was unbelievable to me how much they were made for each other. Another version I like is to hold the strawberries aside for topping (raw and whole) after it bakes. GREG
knitstamatic says
The tarts look delicious and your photos are just lovely.
Amelia from Z Tasty Life says
you definitively “upped” the cute factor 😉
The frangipane is a winner. And I like how you arranged the strawberries geometrically.
Alice Waters’ Chez Panisse Fruits (and frankly ALL her books) are constant inspiration to cook with seasonal, local.
I made a rhubard strawberry tart… have not had time to blog about it yet though!
Fujiia says
Very nice. I have’nt had good strawberries this year, but I’ll have to keep this recipe in mind! Thanks
Sukaina says
How cute are these. And boy have you worked hard on them. I would have given up after two gos on the tart base. Glad you chugged on because it looks liek you got beautiful results. Well done. And I lurveeee the pink napkins!
lemonsandanchovies says
Hi Sukaina! I guess I had nothing better to do, LOL! I’m also glad that I kept on for the second batch turned out much better. 🙂
PS: Those actually aren’t napkins. It’s textured wrapping paper that I bought sometime ago. I couldn’t resist the pretty colors. 🙂
Stephanie @ okie dokie artichokie says
Looks delectable, Jean! I just saw that Whole Foods is having a strawberry sale today only for $1.99/lb! :-p I may have to swing by and grab some!!
Tiffany says
Just stunning!
torviewtoronto says
this looks wonderfully delicious colourful presentation
Nami @ Just One Cookbook says
Wow looks so delicious Jean! I love your pictures, I always do…. Have a great weekend. 🙂
Pachecopatty says
Beautiful tarts Jean! I have the Chez Panisse Fruit cookbook, it’s full of good recipes and info. I like your combination of almond and strawberries in a sweet individual size tart. I’ve used frangipane with pears in a tart but not strawberries and will have to change that;-)
I also like all the photos, quite lovely and inspiring me to pick up some strawberries soon;-)
Lisa { AuthenticSuburbanGourmet } says
What a beautiful tart! I am so excited about strawberries and your tart looks just divine. I want to start my canning of strawberry jam. Soon I will get started. Look forward to seeing you on Sunday at the Pebble Beach Food & Wine event! 🙂
Maureen says
These look too good to eat. What am I saying?? no, ALMOST too good to eat. They’re beautifully photographed too. I’ll try them!
Barbara | VinoLuciStyle says
Beautiful job; wishing I had a piece right now. I love frangipane. I love strawberries. This is so right up my alley. Great photos too.
foodwanderings says
Beautiful Jean!! Love the tart. Gorgeous pic of the strawberry. Such a gorgeous dessert!!
tasteofbeirut says
This tarte is so beautiful and the strawberries are just so fresh! Nothing worse than strawberries that look faded! Love the combo of frangipane and strawberries, brilliant!!!
Sylvie @ Gourmande in the Kitchen says
I love frangipane, it’s the best filling for fruit tarts, and these strawberry ones look delicious.
Andrea says
These look fabulous! I love frangipane and strawberries
Vicki says
These are just lovely! I have a ton of strawberries, maybe I should make some of these cute little tarts!
Lora @cakeduchess says
I also love frangipane. Your strawberries are so vibrant and that photo of the one strawberry alone should be framed…gorgeous:)Lovely tarts!! Hope you have a wonderful weekend Jean:)
Sara says
Strawberries in gallettes are very tricky! They are so moist that the filling is often too runny even when drained, like you did. But to be honest, I am in love with your tart version! I love tarts (especially the cute small ones!) and the combo of strawberries with almonds is one of my favorite! To me this recipe is a winner on all fronts! (Oh and that pic of the strawberry….I just want to give it a bite!)
briarrose says
So pretty…..wonderful use of strawberries.
Sneh | Cook Republic says
Love how bright and red these tarts are. Gorgeous strawberry shot too!
BigFatBaker says
This sounds really delicious. I don’t think I’ve ever had frangipane or worked with almond paste. This sounds like a great recipe to finally change that.
Judy / Bebe Love Okazu says
Sold!!! I will save this recipe to try in the future! I love the mini tarts vs. the one big tart. I’ve been wanting to make a fruit tart as I’ve never made one before. I’m always buying them pre-made. 🙂 I’ll definitely use your crust recipe when I do. I’m with you about the strawberries – – – how can you resist them at this time of the year! I’m hoping to make a strawberry dessert for our family’s belated mom’s day celebration next weekend. Hopefully it’ll turn out OK! Have a great week!
Eliana says
Gorgeous tart and what a wonderful way to celebrate summer.
thedrivencook says
Looks so good! I love the individual servings. Although I think I would eat more than one!
Laura (Tutti Dolci) says
These are so pretty, Jean! I love the strawberry top!