Best 7 Strawberry Tart In An Almond Nut Crust Recipes

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Indulge in a delightful culinary experience with our tantalizing strawberry tart, a symphony of flavors and textures that will captivate your taste buds. This exquisite dessert features a crisp and nutty almond crust, a luscious strawberry filling bursting with summery sweetness, and a creamy, velvety vanilla custard that adds a touch of elegance. As you bite into this masterpiece, the vibrant strawberries dance on your palate, complemented by the crunchy almonds and the smooth custard, creating an unforgettable symphony of flavors. Accompanying this delectable tart are three additional recipes that will tantalize your sweet tooth: a classic vanilla custard tart, a refreshing lemon tart, and a decadent chocolate tart. Each recipe is carefully crafted to deliver a unique taste experience, showcasing the versatility of our almond nut crust and providing a delightful assortment of desserts for any occasion.

Let's cook with our recipes!

STRAWBERRY ALMOND TART



Strawberry Almond Tart image

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.

Provided by Laura Bolton

Categories     Baking

Time 1h30m

Number Of Ingredients 12

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
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

Steps:

  • 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!!

ALMOND CUSTARD TART WITH STRAWBERRIES



Almond Custard Tart with Strawberries image

We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and is dairy-free to boot.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h45m

Yield Makes one 9-inch tart

Number Of Ingredients 14

1/3 cup melted coconut oil
1/4 cup sugar
1/4 teaspoon kosher salt
1 large egg yolk
1 cup unbleached all-purpose flour
1/2 cup rolled oats
2 cups homemade or store-bought unsweetened almond milk
1/4 teaspoon kosher salt
1/2 vanilla bean, seeds scraped, or 1/2 teaspoon pure vanilla extract
4 large egg yolks
1/3 cup sugar
1/4 cup cornstarch
2 cups sliced strawberries, for serving
1/4 cup toasted sliced almonds, for serving

Steps:

  • Crust: Preheat oven to 350 degrees.
  • In a medium bowl, whisk together oil, sugar, salt, and egg yolk. Stir in flour and oats until a crumbly dough forms. Press into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Bake until set and light golden, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
  • Filling: In a medium saucepan, heat milk, salt, and vanilla seeds until simmering around the edges. Meanwhile, in a medium bowl, whisk together yolks and sugar until pale and thick; whisk in cornstarch until smooth. Whisking constantly, gradually add half of milk to egg mixture, then pour egg mixture into saucepan. Bring to a boil over medium heat, whisking constantly until custard is thickened and bubbles once in the center, about 2 minutes.
  • Using a rubber spatula, press custard through a sieve into crust; smooth with a small offset spatula. Cover surface directly with plastic wrap and refrigerate until well chilled, about 2 hours. Just before serving, arrange strawberries on top and sprinkle with almonds.

FRESH STRAWBERRY TART



Fresh Strawberry Tart image

This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.

Provided by Chef John

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h10m

Yield 8

Number Of Ingredients 11

1 (8 ounce) ball sweet pastry dough
1 (8 ounce) package cream cheese, room temperature
2 tablespoons creme fraiche
2 tablespoons white sugar
1 large egg yolk
¼ teaspoon salt
¼ teaspoon vanilla extract
½ teaspoon grated lemon zest
1 pound fresh ripe strawberries, hulled, halved
¼ cup apricot jam
2 teaspoons water

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
  • Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
  • Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
  • Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
  • Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
  • Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
  • Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
  • Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 33.8 g, Cholesterol 61.5 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 297.4 mg, Sugar 18.6 g

STRAWBERRY TART WITH ALMOND BUTTER CRUST



Strawberry Tart With Almond Butter Crust image

Provided by Bryan Miller

Categories     dessert

Time 2h40m

Yield 6 servings

Number Of Ingredients 10

1/2 cup whole shelled almonds
1/4 teaspoon water
1 1/2 sticks sweet butter, cut in 8 cubes
1 3/4 cups all-purpose flour
Pinch of salt
2 tablespoons sugar
1/4 teaspoon cold water
1/2 pound mild white cream-style cheese or firm yogurt (an Italian cheese called Mony Bianco is superb)
2 tablespoons jam or preserves (apricot, strawberry, peach)
1/2 teaspoon brandy or Cognac (optional)

Steps:

  • Put almonds and water in processor or blender and reduce to coarse powder. Add butter and blend well, scraping down sides of bowl several times. Press butter through sieve and chill until ready to use.
  • Put flour, salt, sugar and butter in bowl of food processor. Turn machine on and off briefly 4 or 5 times. Butter should be in pieces the size of lima beans. Then process for about 10 seconds while adding water quickly. Stop before ball forms. If you do not have food processor, this can be done by hand. Do not knead too much or crust will become tough.
  • Remove mixture from work bowl and form ball. Cover with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 400 degrees.
  • On lightly dusted surface, roll out pastry ball to form crust slightly larger than tart pan (most pans are 10 to 12 inches in diameter). If you have too much dough, roll excess into ball, wrap and freeze.
  • Butter tart pan well and gently lay in crust, pinching sides to fit pan. Place aluminum foil over crust and lay pinto beans or any weight over it and bake for 10 minutes. Remove foil and bake another 10 minutes or until crust is golden brown. Set aside to cool.
  • When crust is cool spread cheese mixture over bottom, then layer of sliced strawberries. Melt jam with Cognac in saucepan and brush it over to glaze the fruit. Chill before serving.

Nutrition Facts : @context http, Calories 462, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 72 milligrams, Sugar 10 grams, TransFat 1 gram

STRAWBERRY ALMOND TARTS



Strawberry Almond Tarts image

Provided by Food Network

Categories     dessert

Time 1h25m

Number Of Ingredients 15

1 stick unsalted butter
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/4 cups cake flour
1/2 pound almond paste
1/3 cup sugar
1 egg yolk
1 teaspoon grated lemon zest
1/2 stick soft butter
2 eggs
1/4 cup all-purpose flour
1 pint strawberries, rinsed, hulled and sliced
1/2 cup sliced almonds
Whole berries and confectioners' sugar for finishing

Steps:

  • For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm.
  • For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in eggs. Continue beating until light.
  • Stir in flour. Divide the dough into 4 parts and roll one piece at a time on a floured surface. Use each piece of dough to line a 3 to 4 inch diameter tart pan. Mass the scraps together after rolling the dough for the first four pans and line the last two.
  • Arrange the sliced berries evenly on the crust in each pan, then top with the almond filling, spreading it evenly with a metal spatula. Strew evenly with the sliced almonds.
  • Bake the tarts at 350 degrees about 25 minutes, until dough is baked through and filling is set.
  • Cool in pan, unmold and dust with confectioners' sugar. Decorate each tart with a few whole berries.

ALMOND CRUST



Almond Crust image

Categories     Food Processor     Nut     Dessert     Almond     Summer     Chill     Bon Appétit

Yield Makes One 9-inch Crust or about 18 3- to 3 1/2-inch Crusts

Number Of Ingredients 7

1 1/4 cups all purpose flour
1/2 cup slivered blanched almonds (about 2 ounces)
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3/4 teaspoon almond extract
2 tablespoons (about) ice water

Steps:

  • Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day.

FRESH STRAWBERRY ALMOND PIE



Fresh Strawberry Almond Pie image

The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts.

Provided by Janice Papola

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 9

1 ½ cups crushed pecan shortbread cookies
¼ cup blanched slivered almonds
⅓ cup butter, melted
6 cups fresh strawberries, hulled
1 cup white sugar
3 tablespoons cornstarch
⅓ cup water
¼ teaspoon salt
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
  • Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
  • Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 50 g, Cholesterol 24.3 mg, Fat 14.5 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 218.5 mg, Sugar 30.8 g

Tips:

  • Choose ripe and flavorful strawberries. This will ensure that your tart is bursting with flavor.
  • Make sure your almond-nut crust is well-chilled before baking. This will help it to hold its shape and prevent it from becoming too crumbly.
  • Don't overcook the almond-nut crust. It should be golden brown around the edges, but still slightly soft in the center.
  • Let the tart cool completely before slicing and serving. This will allow the filling to set and the flavors to develop.
  • Garnish with fresh strawberries, whipped cream, or ice cream for an extra special touch.

Conclusion:

This strawberry tart in an almond-nut crust is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet strawberries, creamy filling, and nutty crust is sure to please everyone. Whether you are serving it at a party or enjoying it as a special treat, this tart is sure to be a hit.

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