Golden Strawberry Frangipane Tart with Vanilla Bean, Lemon & Flaked Almonds
A beautifully moist almond frangipane cream infused with vanilla bean and fresh lemon zest, topped with sweet strawberries, crisp flaked almonds and a generous dusting of icing sugar.
Ingredients
For the biscuit base
250 g biscuits of your choice—I love Digestives or Scotch Fingers
1 generous handful whole almonds
100 g butter, melted
For the frangipane
150 g butter, softened—I prefer salted, but use whichever you like
150 g caster sugar
2 eggs, at room temperature
1 tablespoon vanilla bean paste—or more
150 g almond meal
2 heaped tablespoons plain flour
½ teaspoon baking powder
½ teaspoon fine salt
Finely grated zest of 1 large lemon
For the topping
1 punnet ripe, sweet strawberries, hulled and halved
Approximately ¼ cup flaked almonds
Icing sugar, for a very generous dusting
Extra lemon zest, optional
To serve
Homemade mascarpone cream
Equipment
20 cm square baking tin
Baking paper
Food processor or blender
Electric beaters or stand mixer
Mixing bowl
Rubber spatula
Method
1. Prepare the tin and oven
Preheat the oven to 180°C fan-forced.
Line the base and sides of a 20 cm square baking tin with baking paper, leaving enough overhang to help lift the cooled tart from the tin.
2. Make the biscuit base
Place the biscuits and whole almonds in a food processor or blender.
Blitz until they resemble coarse sand, leaving a little texture from the almonds.
Add the melted butter and mix until everything is evenly coated. The mixture should resemble wet sand and hold together when pressed between your fingers.
3. Bake the base
Tip the biscuit mixture into the lined tin.
Press it firmly and evenly across the base, making sure to reach all four corners.
Bake for 10 minutes, then remove it from the oven and allow it to cool for at least 5–10 minutes while you prepare the frangipane.
4. Cream the butter and sugar
Place the softened butter and caster sugar in a large bowl.
Beat for about 5 minutes, until the mixture becomes thick, pale and beautifully fluffy. Do not rush this step—it gives the frangipane its light texture.
5. Add the eggs and vanilla
Add the first egg and beat for only 5–10 seconds, stopping as soon as it is incorporated.
Add the second egg with the vanilla bean paste and mix for another 5–10 seconds.
We want to combine the eggs, not whip them into a new personality.
6. Combine the dry ingredients
In a separate bowl, combine the almond meal, plain flour, baking powder, salt and lemon zest.
Use your fingers or a whisk to break apart any large lumps of almond meal.
7. Fold the frangipane together
Sprinkle half of the dry mixture over the butter, sugar and eggs.
Using a rubber spatula, gently fold until it is almost incorporated. Add the remaining dry mixture and continue folding only until everything has just combined.
Do not beat or overmix the frangipane.
8. Assemble the tart
Once the biscuit base has cooled, spoon the frangipane over it.
Gently spread the filling into an even layer.
Arrange the strawberry halves over the surface however you like, then scatter generously with the flaked almonds.
9. Bake
Bake for 30–35 minutes, until the frangipane is slightly puffed and deeply golden.
Insert a skewer into the centre. It should emerge without wet batter, although a few moist crumbs are completely welcome.
10. Cool completely
Allow the tart to cool completely in the tin before lifting it out and slicing.
I know waiting is deeply inconvenient, but slicing it while warm may cause it to fall apart.
11. Finish and serve
Once completely cool, dust the tart very generously with icing sugar.
Serve with homemade mascarpone cream and a final grating of fresh lemon zest.
Sofia’s Notes
When strawberries are not in season, try other berries, sliced figs or thinly sliced pears.
Lemon zest is classic, but mandarin or grapefruit zest can completely change the personality of the tart. Use whichever citrus best complements your chosen fruit.
For a particularly lovely summer combination, try ripe seasonal peaches with grapefruit zest.
For an autumnal or winter combination, try ripe seasonal persimmons with grated nutmeg, cinnamon and ginger.
