Frangipane Tart with Strawberries

For The Crust:

  • 1/3 cup whole blanched organic almonds
  • 1 1/4 cup all purpose flour (use sorghum flour to keep it gluten free!)
  • 3 tbls organic date sugar (puréed dates) or fruit purée
  • pinch of salt
  • 1 tsp lemon zest
  • 6 TBS unsalted butter, cold and cut into cubes
  • 2-4 tbls Ice Water
  1. In a food processor, add almonds and run until they become a fine powder.
  2. Add flour, sugar, salt and lemon zest until incorporated
  3. Add butter a little bit at a time. Pulse until incorporated.
  4. Add Ice Water 1 tbls at a time, pulsing until just incorporated.
  5. Gather dough into an  long disk (easier for rolling rectangular tart) and chill at least 1 hour.
  6. Roll out dough on a lightly floured surface and place in the pan. Use a bit of scrap dough to press into the edges of the pan (so it stays smooth and even.)
  7. Prick the bottom with a fork and freeze for about 20 minutes.
  8. Bake at 375 for about 30 minutes until golden.
  9. Cool completely (about 15 minutes) before adding filling.


  • 6 tbls unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup blanched almonds, finely ground
  • 1 tbls Amaretto (or Frangelico)
  • 1/2 tsp almond extract
  • 1 tbls flour (use sorghum flour to keep it gluten free!)
  • 2-4 Cups strawberries sliced
  • 1/3 cup strawberry jam (without sugar), heated and strained
  1. Pre-heat oven to 375 and prepare almond cookie crust. While crust is chilling, make the frangipane.
  2. Beat together butter and sugar until light and fluffy
  3. Beat in egg.
  4. Beat in almonds, Amaretto, almond extract and flour.
  5. Spread an even layer into crust and bake 20-25 minutes. Cool completely on a wire rack.
  6. When the tart has cooled, layer on strawberries.
  7. Brush with strained strawberry jam.

Happy Spring Fling!