Strawberry & Almonds Tart

filled with a layer of almond paste topped with homemade strawberry jam.

  • Preparation: 90 Minutes
  • Cooking: 40 Minutes
  • Difficulty: Difficult
  • Servings: 6 people
  • Cost: Medium


For the tart

  • 400 g flour (type 0)
  • 100 g rice flour (or corn starch)
  • 250 g butter
  • 170gr g brown sugar
  • 2 egg's yolks
  • 1 lemon zest
  • 1 pinch salt
  • 1 pinch baking soda

For the filling

  • 200 g ground almonds
  • 65 g icing sugar
  • 2 egg's whites
  • 1/2 lemon's juice


  1. – slice the butter (at room temperature), mix it with the icing sugar and whisk them well;
    – add the egg’s yolks, the pinch of salt and the grated lemon zest; whisk everything till you will get a soft cream;
    – separately, mix together the sifted flour with a pinch of baking soda;
    – pour gently the flour on the butter cream and fold gently;
    – work the dough with your hands till you will get a smooth ball; do not add any liquid because the dough will become smooth just thanks to the warmth of your hands while you’re working on it.
    – prepare the almond paste by mixing together all the ingredients for the filling (except for the jam);
    – fold a baking tray with half the dough;
    – spread the almond paste and top it with the jam;
    – create the stripes with the remaining dough and top the tart (optionally you may also spread some milk on the stripes with a brush);
    – bake at 170 degrees for about 30/40 minutes.


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