Strawberry Tart with Toasted Almond Crust
Sweet, luscious red berries brightened with a touch of citrus, tossed with a spoonful of sweet jam then tucked inside a tender pastry crust layered with the flavor of toasted almonds. Summer delivers wonderful floral notes and beautiful bites!
Equipment
- Food processor
- Rolling Pin
- Rimmed baking sheet
- parchment paper
Ingredients
- For the pastry:
- ¾ cup unsalted butter
- 1-½ cups flour, plus extra for rolling out the dough
- ⅛ teaspoon kosher salt
- 1 tablespoon sugar
- 6 tablespoons toasted slivered almonds
- ⅓ cup cold water
- 1 egg
- 1 tablespoon milk
- For the filling:
- 3 cups sliced strawberries
- ⅓ cup plus 2 tablespoons strawberry cranberry jam*
- Zest of 1 lemon
- 1-½ teaspoons fresh lemon juice
- 2 tablespoons cornstarch
- ½ cup sugar, plus extra for sprinkling over the pastry crust
Instructions
- For the pastry:
- Cut the butter into cubes and chill in the freezer for about 30 minutes. Combine the flour, kosher salt, sugar, and toasted almonds in a food processor and process for about 5 to 10 seconds, or until the almonds are finely ground.
- Scatter the butter on top of the flour mixture and pulse about 10 times, or just until the butter pieces are the size of peas. Add the cold water and process for about 10 to 15 seconds, just until the pastry dough starts to come together. The pastry dough will still be crumbly in appearance. Don’t over process or your pastry will be tough.
- Turn the mixture out on a lightly floured sheet of parchment paper. Gently pull the dough together using the parchment paper, pressing it into a disc.
- Roll the dough into a round, measuring about 15” to 16”, turning occasionally and dusting with flour if needed, so the dough doesn’t stick to the paper. Slide the parchment paper along with the pastry dough onto a rimmed baking sheet.
- For the filling:
- Place the strawberries in a large bowl along with ⅓ cup of the jam, lemon zest, and lemon juice. Stir to blend together.
- In a small bowl whisk the cornstarch and sugar together. Add to the strawberries, stirring until well mixed.
- Pile the berries in the center of the pastry dough leaving about 2-½” to 3” to fold up over the berries. Gently pull the dough up towards the center, partially covering the berries, folding and turning as you go.
- Whisk together the egg and 1 tablespoon milk. Using a pastry brush, lightly brush some of the egg wash over the pastry dough. Finish by sprinkling with the extra sugar.
- Bake the tart in a 375-degree oven for about 45 minutes, or until the crust is golden brown. Warm the remaining 2 tablespoons jam and brush over the exposed berries. Let the tart cool before slicing to allow the juices to set.
Notes
*We use our strawberry cranberry jam, but you can use strawberry jam found in the market where you can often find cranberry jam. A blend of the two adds a really nice touch.