This tart is filled with luscious frangipane—a traditional nut pastry filling—and crowned with fresh fruit. We’ve used seasonal strawberries, but this tart works with virtually any fruit. Find the juiciest, ripest, sexiest seasonal fruit you can. Honestly, just be gentle with the crust, have fun with frangipane and you simply can’t go wrong.
- 1 cup (130 grams) all-purpose flour, chilled
- ¼ cup (28.5 grams) cake flour, chilled
- ¼ cup plus 1 tablespoon (39 grams) confectioners’ sugar, chilled
- ½ teaspoon salt
- 1 large egg yolk
- 1 stick (114 grams/½ cup) unsalted butter, cut into small cubes and chilled
- ½ to 1½ teaspoons ice water, as necessary
- 7 ounces (220 grams / ¾ cups) almond paste
- ½ stick (57 grams/¼ cup) unsalted butter, softened
- 1 teaspoon amaretto
- 1 teaspoon kirsch
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3 tablespoons (26 grams) all-purpose flour
- 3 tablespoons (39 grams) granulated sugar
- zest of ½ fresh lime
- 1 pound strawberries
- 2 tablespoons demerara or Sugar in the Raw
- ⅛ teaspoon kosher salt
- ¼ teaspoon freshly ground pink peppercorns
- Make the tart crust: Combine the flour, cake flour, salt and confectioners’ sugar in a food processor and process for about 3 seconds to combine. Add the egg yolk and process for 3 seconds just to combine. Add the butter and pulse simply until it turns into a raggy mess that resembles small peas. Scoop it onto a piece of plastic wrap and wrap the dough well. Refrigerate for at least 25 minutes while you prepare the filling.
- Make the frangipane: Combine the butter, amaretto, almond paste,vanilla and kirsch, in the food processor and pulse for about 3 minutes, until well combined. Add the eggs, one at a time, just until combined. Add the flour, pulse, sugar, and lime zest until completely combined.
- When ready to bake, preheat oven to 375 degrees F (180º C). Spray a 9-inch (23 cm) springform pan with nonstick cooking spray and set aside.
- Remove the dough from the refrigerator. Dust surface lightly with a very light coating of cake flour to ensure that the dough won’t stick. Unwrap the dough, and with a floured (or nonstick) rolling pin, roll out it to a thickness of about ¼-inch, lift it frequently to make sure that it is not sticking. Roll up the dough around the rolling pin and place the rolling pin over the center of the prepared pan. Gently unroll the dough onto the center of the tart pan, being careful not to tear it. Tuck the corners in well. Then, roll your rolling pin over top of tart pan to remove any excess dough.
- Blind-bake for up to 20 minutes until golden brown around the edges.
- While the crust is blind-baking, fan out the strawberries.
- Remove the crust from the oven and fill it with the frangipane filling, smoothing it evenly with a spoon or large spatula. Place the strawberries on top, so that they touch each other gently in a decorative pattern around the entire surface. Dust with the raw sugar, salt, and ground pink peppercorns and bake for 35 minutes, or until the frangipane is golden brown and puffy. Remove the tart from the springform pan and serve.
- To fan strawberries: First, hull them. Then, with a sharp knife, slice a berry lengthwise in ⅛-inch slices, starting each slice ⅛ inch from the hulled end–where the leaves used to be–leaving the slices attached at that end. Spread the slices gently to create a fanned effect (don’t worry—this is simpler than it sounds). Repeat with the remaining berries.
- If you wish, you can top this tart with poached dried fruits.