Strawberry Tart with Almond Frangipane Cream
The strawberry tart with almond frangipane cream is a delightful and aromatic dessert, suitable for spring/summer for birthdays, special occasions, and celebrations like Women’s Day, Mother’s Day, etc.
It’s an easy dessert to prepare, but very rewarding because everyone loves it and it can also be baked a day in advance.
Even though it contains fruit, since it’s cooked, it is considered a pantry dessert because it doesn’t need to be stored in the refrigerator, just keep it at room temperature covered with aluminum foil for about 3-4 days.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Mother's Day
- Energy 915.99 (Kcal)
- Carbohydrates 92.03 (g) of which sugars 54.24 (g)
- Proteins 12.90 (g)
- Fat 56.29 (g) of which saturated 26.10 (g)of which unsaturated 14.82 (g)
- Fibers 6.11 (g)
- Sodium 406.57 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Strawberry Tart with Frangipane Cream
- 2 1/2 cups all-purpose flour (I use Caputo pastry flour, sifted)
- 2/3 cup butter (quality, at room temperature)
- 1 egg (about 1 egg)
- 3/4 cup granulated sugar
- 1/2 tsp fine salt
- 3/4 tsp vanilla extract
- 2 tbsp lemon zest (grated, about 5 lemons)
- 1 1/2 tsp baking powder (sifted)
- 1/2 cup all-purpose flour (I use Caputo pastry flour, sifted)
- 2 cups almond flour
- 2/3 cup butter (quality, at room temperature)
- 2 tbsp lemon zest (grated, about 5 lemons)
- 2 eggs (about 2 whole eggs)
- 1 tsp fine salt
- 3/4 cup granulated sugar
- 3/4 tsp vanilla extract
- 1 lb strawberries (medium or large)
- 1/8 cup apricot jam (smooth, no chunks)
- 2 tbsp water
Tools
- Bowls
- Cutting Board with 2 integrated side trays
- Mezzaluna with two blades
- Rolling Pin
- Saucepan
- Hand Whisk
- Brush
Steps for the Strawberry Tart with Frangipane Cream
Note that for this recipe, all ingredients must be at room temperature, especially, the butter must be soft.
Clean the strawberries and cut them in half.
Place the soft butter cut into pieces and sugar into the bowl of the stand mixer, and work it with the paddle attachment. Then add the vanilla extract, the egg gradually, the grated lemon (10 g), alternating with the sifted flour and baking powder, finally add the salt. Knead quickly (do not heat the dough too much), form a dough ball covered with plastic wrap, and place it in the refrigerator for about two hours.
Still in the stand mixer (or with electric beaters), whip the soft butter cut into pieces with sugar, salt, vanilla extract, and grated lemon zest (10 g) for about 10 minutes, then add the eggs gradually, and continue to whip for another two minutes. Finally, with a hand whisk, gently add the flours (all-purpose and almond) with upward movements, being careful not to deflate the mixture. Let the cream rest at room temperature for about 10 minutes.
Whipped butter
Whipped butter with the addition of flours
Roll out the shortcrust pastry on parchment paper, using the rolling pin, with a little flour, and cover a well-buttered round mold with a diameter of 8 inches, 2 inches high (not very tall). Remove the excess shortcrust pastry that protrudes from the edges with a sharp knife, and pour the frangipane cream (it should not reach the top because it grows during baking due to the presence of baking powder), level the cream with a spatula and arrange the strawberries (cut in half) on top with the tip facing the center.
Bake the tart in a preheated static oven at 350°F for about 40 minutes, then lower the temperature to 320°F and bake the cake for another 15 minutes or so. Remove the tart from the oven and let it cool slightly, then remove it from the mold. If you wish, you can glaze it by brushing with 40 g of apricot jam (melted in a saucepan with 30 ml of water brought to a boil for 1 minute).
The next day it’s even better and more crumbly. I assure you everyone will love it.
Shopping Tips !!!
To knead perfectly, I use my Titanium Chef Patissier XL stand mixer with illuminated bowl, 7L, integrated scale, and blender, 1400 W power, a faithful ally in the kitchen for: kneading, weighing, whisking, cooking, grinding, pasteurizing eggs.
If you are looking for a more economical and smaller stand mixer, you can safely choose to purchase the excellent Kenwood Titanium Chef Baker XL, 1200W power, 5L bowl, and integrated scale.
FAQ (Questions and Answers)
What is Frangipane Cream?
The frangipane in pastry is a cream made from almond flour, similar to pastry cream but with a coarser texture due to the almond flour. It is commonly used in high-end pastry for making cakes and tarts and is also very popular in French home baking (used in the famous Galette des rois), and is easy to make. Its origins are uncertain, likely Italian: this cream seems to take its name from Marquis Muzio Frangipani, who in 17th-century France created an almond-based fragrance to mask the smell of leather.
