{"id":"e16ffb03-139c-4b81-b658-fe6d9bc56080","url":"https://recipestripper.com/recipes/e16ffb03-139c-4b81-b658-fe6d9bc56080","source_url":"https://cooking.nytimes.com/recipes/775067560-fresh-strawberry-tart","title":"Fresh Strawberry Tart","description":"A classic French strawberry tart features a buttery pastry shell filled with a light custard and topped with strawberries. This version has an almond base baked in a pastry shell, served with berries and a dollop of crème fraîche on top. Sweet, ripe strawberries are essential. Though one pound is sufficient, buying extra allows you to use only the best specimens, saving overripe or bruised berries to make a little jam. It is easiest to make the tart over two days: Prepare the pastry dough and the almond filling one day, then bake and add berries the next. (For that matter, you can also bake the base the day before serving. It keeps well.)","servings":8,"servings_text":"8 servings","prep_time":"PT0H20M","cook_time":"PT4H30M","total_time":"PT4H50M","ingredients":[{"text":"1 cup plus 2 tablespoons/150 grams all-purpose flour","item":"plus 2 tablespoons/150 grams all-purpose flour","quantity":1,"unit":"cup"},{"text":"2 tablespoons sugar","item":"sugar","quantity":2,"unit":"tbsp"},{"text":"Pinch of salt","item":"salt","unit":"pinch"},{"text":"½ cup/115 grams cold unsalted butter, thinly sliced","item":"cup/115 grams cold unsalted butter","quantity":0.5,"preparation":"thinly sliced"},{"text":"1 large egg, beaten with 2 tablespoons ice water","item":"large egg","quantity":1,"preparation":"beaten with 2 tablespoons ice water"},{"text":"¾ cup/112 grams whole, skin-on almonds","item":"cup/112 grams whole, skin-on almonds","quantity":0.75},{"text":"1 tablespoon all-purpose flour","item":"all-purpose flour","quantity":1,"unit":"tbsp"},{"text":"½ cup/100 grams granulated sugar","item":"cup/100 grams granulated sugar","quantity":0.5},{"text":"½ cup/115 grams unsalted butter, at room temperature","item":"cup/115 grams unsalted butter","quantity":0.5,"preparation":"at room temperature"},{"text":"2 large eggs, beaten","item":"large eggs","quantity":2,"preparation":"beaten"},{"text":"½ teaspoon almond extract","item":"almond extract","quantity":0.5,"unit":"tsp"},{"text":"1 pound/145 grams small, ripe strawberries, stems removed, left whole or halved","item":"pound/145 grams small, ripe strawberries, stems removed, left whole or halved","quantity":1},{"text":"Powdered sugar","item":"Powdered sugar"},{"text":"Crème fraîche, for serving","item":"Crème fraîche, for serving"}],"instructions":[{"number":1,"text":"Make the pastry: Put flour, sugar and salt in a mixing bowl. Add butter and work in with fingertips. (Alternatively, pulse ingredients in a food processor.) Add egg and knead briefly (or pulse) to make soft, somewhat sticky dough. Wrap in wax paper and squash to make a flat disk. Refrigerate while you make the filling."},{"number":2,"text":"Make the almond filling: Put almonds, flour and sugar in the bowl of a food processor and grind to a rough powder. Add butter, eggs and almond extract, and process until smooth, about 2 minutes. (Alternatively, use coarse almond flour and make filling with a stand mixer or handheld beaters.)"},{"number":3,"text":"Press dough evenly into a 10-inch fluted tart pan with a removable bottom, making sure to press the dough firmly up the sides. Refrigerate shell until firm, about 2 hours, or freeze for 30 minutes. Set oven to 375 degrees."},{"number":4,"text":"Spoon almond filling into pan and smooth with a spatula. Set on a baking sheet and bake on middle rack of oven until pastry is golden and filling is nicely browned, 30 to 40 minutes. Test the filling: An inserted skewer should emerge clean. Cool completely on a rack."},{"number":5,"text":"Remove outer rim of tart pan but leave it on the metal bottom. Place tart on a serving plate."},{"number":6,"text":"Arrange whole or halved strawberries over surface of tart."},{"number":7,"text":"Just before serving, dust generously with powdered sugar. Cut into wedges. Serve with crème fraîche on the side."}],"date_published":"2026-10-30T00:04:29.317971+00:00","date_modified":"2026-10-30T00:04:29.317971+00:00"}