Strawberry Almond Tart

Sweet and fragrant strawberries and crumbly almond shortbread are a perfect match in this strawberry almond tart – a wonderfully simple and delicious Spring dessert that everyone can enjoy. Gluten free friendly.

Strawberry Almond Tart (gf) via

I’ve been baking with a lot of chocolate lately, so it’s probably time for me to return to my other true love: berries.

Prepare yourselves for a bevy of sweet berry treats as they make their way into season!

Strawberry Almond Tart (gf) via

A springtime strawberry almond tart

This strawberry almond tart originally comes from King Arthur Flour. It’s a long time favorite, endlessly adaptable and always a crowd-pleaser. I first made it with sweet summer cherries a couple of summers ago, and it’s become a recipe I return to over and over again.

I mean, what’s not to love about a jammy strawberry filling sandwiched between layers of buttery shortbread and toasted almonds?

The tart base and crumb topping are one and the same and come together easily while the strawberries macerate for a short stint in a sprinkling of sugar, a splash of vanilla, and fresh lemon juice.

Strawberry Almond Tart (gf) via

Why you’ll love this strawberry almond tart

The tart emerges golden and bubbly from the oven ready to be dusted with powdered sugar and is lovely in narrow, nibbly bars, or larger pie-like slices. Equally delicious any way you slice it.

The easy, press-in crust works well with gluten-free flour. And, for a dairy free version, I’ve also had good luck using almond milk, and melted coconut oil in place of the butter. If you go the latter route, you may need to up the ratio of dry ingredients, as the volume is a little bit different than using traditional butter. Nonetheless, it’s a great back pocket recipe for tempting those with almost any special diet.

You can use just about any fresh fruit you’d like, adjusting the sweetness as needed. Strawberries, blueberries, and blackberries all work well – and be sure to check out my sweet cherry version as well. Happy baking!!

Strawberry Almond Tart (gf) via

Other easy and delicious strawberry recipes you’ll love:

If you make this strawberry almond tart, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Strawberry Almond Tart (gf) via

Strawberry Almond Tart

  • Author: Laura Bolton
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Yield: one 4x13-inch tart 1x
  • Diet: Vegetarian


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.



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


  1. In a medium mixing bowl, whisk together the flour, almond flour, sugar, and salt.
  2. 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.
  3. 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.
  4. Place the tart pan and the remaining crumble mixture in the refrigerator for 30 minutes.
  5. 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.
  6. When ready to bake, preheat the oven to 350℉.
  7. Stir the arrowroot starch into the strawberry mixture. Remove the tart shell from the refrigerator, and fill with the strawberries and juices.
  8. Sprinkle the remaining crumbs on top, along with the sliced almonds.
  9. 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.
  10. 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.
  11. Serve warm or at room temperature with a dusting of confectioners sugar, or a scoop of vanilla ice cream or freshly whipped cream. Enjoy!!


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.

  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry almond tart, fruit tart, gluten free, berry tart, rectangular tart, strawberry almond dessert, strawberry crumb, almond tart, shortbread, easy, egg free

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  1. 6.14.21
    Stephanie said:

    I made the gf/df version in a 9X9 because I didn’t have the right size tart pan. It was delicious, thank you!

    • 7.9.21
      Laura said:

      Thanks so much, Stephanie!!

  2. 2.20.21
    Margaret Bell said:

    Absolutely love this recipe. Thanks so much for sharing it! Works well for me with any GF flour.

    • 2.26.21
      Laura said:

      Thanks so much, Margaret!! So happy it’s a hit 🙂

  3. 2.12.20
    Bobby said:

    Hi Laura, This was my first tart and it’s an excellent recipe. Everyone loved it. I photographed the tart before cutting into it (since I’m into food photography). Your food images are really beautiful, by the way. I will definitely make it again and possibly substitute another type of fruit next time. Thanks for the great recipe!

    • 4.8.20
      Laura said:

      Thanks, Bobby! So happy you loved the tart as much as we do! 🙂

  4. 7.26.19
    Elaine said:

    Hi: I’m new at making tarts. I just purchased a 14″x4.5″ rectangle tart pan. I have a recipe for raspberry bars to be baked in an 8×8 square pan. Do you think I can use my new tart pan for this?

  5. 7.7.19
    Sarah said:

    This was phenomenal! I made a few changes, i added 1/2 tsp almond extract to the crust (coulda even added more), also i did mixed berries since it was what i had. Strawberries, blueberries, and raspberries. Since I had a round tart pan it was larger and I had to scale up with berries, left juice amounts the same and it still turned out perfect. Served with HD vanilla.

  6. 6.1.19

    Es wäre sooo großartig wenn du deine genialen Rezepte auch Kg angeben könntest!
    Viele Grüße sendet,
    Jesse-Gabriel aus Berlin

  7. 4.21.19
    Lindsay said:

    I made this for Easter and my father in lat proclaimed it the best dessert he’s ever had! Thanks so much, everyone loved it!

    • 4.25.19
      Laura said:

      So happy to hear that!! Thanks, Lindsay!!

  8. 4.16.19

    Such a gorgeous tart, I love this for spring! 🙂

    • 4.25.19
      Laura said:

      Thanks so much, Laura!! 🙂

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.