Ingredients
Equipment
Method
- Combine flour, sugar, and a pinch of salt in a bowl, whisk together.
- Cut cold butter into small cubes and add to the flour mixture.
- Use your fingertips to rub the butter into the flour until the mixture resembles coarse sand.
- Make a well in the center of the mixture and crack an egg into it; scramble the egg gently and mix in the flour.
- Knead gently into a ball, flatten into a disc, and wrap in plastic wrap to chill for 30 minutes.
- Rinse the strawberries, pat them dry, hull, and slice them as desired; set aside.
- Preheat oven to 350°F (180°C) and lightly flour your countertop.
- Roll out the chilled dough to about 12 inches wide and fit it into a 9-inch tart pan.
- Prick the bottom of the crust with a fork and chill for a few minutes.
- In a bowl, whisk the heavy cream, almond flour, and vanilla sugar until smooth.
- Pour the almond mixture into the tart shell, spreading evenly.
- Arrange the strawberries on top of the almond cream, pressing them lightly.
- Bake for 30-35 minutes until the crust is golden and the cream is set.
- Cool completely in the pan on a wire rack before serving.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 6mg
Notes
Feel free to experiment with ingredient swaps! For crème fraîche, try sour cream or Greek yogurt. For almond flour, hazelnuts or graham cracker crumbs work well. To enhance flavor, consider adding a pinch of ground cardamom to the almond cream—it provides a lovely depth. This tart is best served the day it's made, but can be stored in the fridge for up to two days. For a neat presentation, dust with powdered sugar before serving or add fresh mint leaves for color. Enjoy your delightful baking experience!
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