Rustic Strawberry, Almond, and Vanilla Tart
The Rustic Strawberry, Almond, and Vanilla Tart is a simple yet elegant dessert that showcases the natural flavors of fresh strawberries. The tart features a flaky, buttery crust that is filled with a rich almond frangipane, a creamy mixture made from ground almonds, butter, sugar, and eggs. The vanilla adds a warm, aromatic note that complements the sweetness of the strawberries. The tart is assembled by spreading the almond filling over the crust, arranging the strawberries on top, and then baking until golden and fragrant. The result is a beautifully rustic dessert with a balance of nutty, sweet, and fruity flavors, perfect for a summertime treat or special occasion.
Ingredients
- 8.8 oz Strawberries
- 1 Vanilla bean
- 1 Egg
- 1 Egg yolk
- 3.3 oz Butter
- 3.5 oz Flour
- 3.3 oz Granulated sugar
- 3 oz Almond flour
- 1 oz Almond flour for the dough
- 2 tbsp Strawberry jam
- 2 tbsp Sliced almonds
- 1 pinch Salt
Instructions
- Cut the butter into small pieces and work it with your fingertips along with the flour and almond flour until you obtain a crumbly texture. Form a mound and create a well in the center. Pour in the beaten egg mixed with 2 tablespoons of water, then add the sugar, seeds from the scraped vanilla bean, and salt. Mix in a circular motion.
- Form the mixture into a ball of dough once it is no longer sticky. Knead it until the dough is smooth and homogeneous, but do not overwork it. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Roll out the dough between two sheets of parchment paper into a round shape, 5 to 8 mm thick. Preheat the oven to 350°F (180°C). Remove the top sheet of parchment and slide the dough with the bottom sheet onto a baking tray.
- Wash, dry, and hull the strawberries, then slice them. Sprinkle almond flour over the dough, leaving a 4 cm border, and arrange the strawberry slices in a circular pattern.
- Gently heat the strawberry jam to liquefy it and brush it over the strawberries. Fold the edges of the dough over the fruit.
- Mix the egg yolk with 1 tablespoon of cold water and brush the dough edges with this mixture. Sprinkle the edges with sliced almonds. Bake for 40 to 45 minutes until the tart is crisp and golden. Let it cool slightly before serving.
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Notes
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