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.
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!
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, and a splash of vanilla and fresh lemon juice.
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!Print