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Perfect Rustic Strawberry Frangipane Tart with Honey Glaze

rustic strawberry frangipane tart - featured image
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A quick and easy rustic tart featuring a flaky crust, creamy almond frangipane filling, fresh strawberries, and a subtle honey glaze. Perfect for any occasion and loved by all ages.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 3–4 tbsp ice water
  • 3/4 cup (75 g) almond flour, finely ground and blanched
  • 6 tbsp (85 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp almond extract
  • 1 tbsp all-purpose flour
  • 1 pint (450 g) fresh strawberries, hulled and halved
  • 3 tbsp honey (mild floral like clover or acacia)
  • 1 tsp lemon juice

Instructions

  1. Make the Tart Crust: In a medium bowl, combine 1 1/4 cups all-purpose flour, 2 tbsp sugar, and 1/2 tsp salt. Add 1/2 cup cold, cubed unsalted butter. Cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces. Gradually add 3-4 tbsp ice water, stirring gently until dough starts to come together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Frangipane Filling: Beat 6 tbsp softened unsalted butter with 1/2 cup sugar until creamy and fluffy (about 3 minutes). Add 1 large room-temperature egg and 1 tsp almond extract, mixing well. Stir in 3/4 cup almond flour and 1 tbsp all-purpose flour until smooth. Chill briefly if too loose.
  3. Roll Out the Dough: Lightly flour work surface and roll out chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to 9-inch tart pan, pressing into corners and trimming excess dough, leaving about 1-inch overhang.
  4. Assemble the Tart: Spread frangipane evenly over crust, leaving 1-inch border. Arrange halved strawberries cut side down on top of filling in concentric circles or rustic cluster. Fold dough edges over filling and fruit, pleating gently to create rough edge.
  5. Bake: Place tart on baking sheet and bake at 375°F (190°C) for 35-40 minutes until crust is golden and filling is set. Cover edges loosely with foil halfway through if browning too fast.
  6. Prepare the Honey Glaze: Mix 3 tbsp honey with 1 tsp fresh lemon juice. Brush glaze generously over warm tart strawberries and crust edges for glossy finish.
  7. Cool and Serve: Let tart cool at least 20 minutes before removing from pan. Serve slightly warm or at room temperature.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Use finely ground blanched almond flour for smooth frangipane. Cover crust edges with foil if browning too quickly. Brush honey glaze while tart is warm for best shine. Pat strawberries dry if too juicy to prevent soggy crust.

Nutrition

Keywords: strawberry tart, frangipane tart, honey glaze, rustic tart, almond tart, easy dessert, quick tart recipe

Find it online: https://twinkletaste.com/perfect-rustic-strawberry-frangipane-tart-recipe-with-honey-glaze-easy-steps/