Description
Sweet and fragrant strawberries and crumbly almond shortbread are a perfect match in this strawberry almond tart – a wonderfully simple and delicious Spring dessert. Gluten free friendly.
Ingredients
Scale
for the almond crust/crumble:
- 1 cup all-purpose flour ¹
- 1 cup finely-ground almond flour
- 1/2 cup organic cane sugar
- 1 tsp kosher salt
- 10 Tbsp cold unsalted butter, cubed
- 1 Tbsp whole milk
for the strawberry filling:
- 2 cups fresh strawberries, halved or quartered
- 3 Tbsp organic cane sugar
- 1 tsp pure vanilla extract
- 1 Tbsp fresh lemon juice
- 2 Tbsp arrowroot starch ²
- 2 Tbsp sliced almonds, for topping
Instructions
- In a medium mixing bowl, whisk together the flour, almond flour, sugar, and salt.
- Use your fingers to incorporate the butter into the flour mixture, until it resembles chunky, pea-sized crumbs. Stir in the milk until evenly combined. The crumbs should stick together when pressed between your fingers.
- Press two thirds of the crust mixture into the bottom of a 4×13 inch fluted tart pan (preferably with a removable bottom). Use gentle but firm pressure, and start with the bottom and work your way up the edges.
- Place the tart pan and the remaining crumble mixture in the refrigerator for 30 minutes.
- Meanwhile, in a medium mixing bowl, stir together the chopped strawberries, sugar, vanilla, and lemon juice until combined. Let sit at room temperature while the crust mixture is chilling.
- When ready to bake, preheat the oven to 350℉.
- Stir the arrowroot starch into the strawberry mixture. Remove the tart shell from the refrigerator, and fill with the strawberries and juices.
- Sprinkle the remaining crumbs on top, along with the sliced almonds.
- Place the tart pan on a rimmed baking sheet to catch any drips or overflow, and bake for 45-50 minutes, until the strawberry filling just begins to bubble, and the crumble topping is golden.
- Remove from the oven and let cool for at least 30 minutes before carefully removing from the tart pan and slicing. You may need to (carefully) run a thin knife around the removable bottom edge of the pan to release the tart.
- Serve warm or at room temperature with a dusting of confectioners sugar, or a scoop of vanilla ice cream or freshly whipped cream. Enjoy!!
Notes
¹ Make it gluten free: Use an all-purpose gluten free flour blend instead of the all-purpose flour.
² Arrowroot starch is my thickener of choice for pies and fruit fillings. It’s a natural plant-based starch that creates a smooth, shiny sauce without a noticeable taste. Substitute cornstarch or tapioca flour as desired.
Recipe adapted from King Arthur Flour.
Keywords: strawberry almond tart, fruit tart, gluten free, berry tart, rectangular tart, strawberry almond dessert, strawberry crumb, almond tart, shortbread, easy, egg free