Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Almond and Strawberry Tart 3.7 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Servings: 12 Chef Ruth Rogers grates the chilled dough directly into the tart pan, and then presses it into the bottom and sides. This allows for a thinner, lighter crust. Fresh strawberries are piled high over an almond frangipane for the finishing touch. Ingredients 1 ½ cups all-purpose flour Pinch of salt 1 ½ cups (3 sticks), plus 3 tablespoons unsalted butter ½ cup confectioners' sugar, plus more for sprinkling 2 large egg yolks 1 cup plus 2 tablespoons superfine sugar 1 ½ cups whole blanched almonds 3 large eggs 1 pint large strawberries, tops removed and cut into quarters Directions Heat oven to 350 degrees. In the bowl of a food processor, combine flour and salt. Cut 1/2 cup (1 stick) plus 3 tablespoons unsalted butter, chilled, into cubes, and add to bowl. Process until the mixture resembles coarse crumbs. Add 1/2 cup confectioners' sugar and egg yolks. Pulse until the mixture begins to form clumps. Transfer to plastic wrap, and flatten into a disk. Chill until very firm (about 1 hour). Coarsely grate the pastry into a 12-inch loose-bottomed, fluted tart pan. Using the palm of your hand, gently press the pastry evenly into the pan, making sure to cover the bottom and sides of the tart pan completely. Line the pastry with foil, and fill with pie weights or dried beans. Transfer to oven, and bake 10 minutes. Remove from oven, and carefully remove the foil and weights. Return to oven, and bake until very light brown, about 10 minutes. Remove from oven. Transfer to a wire rack, and let cool. Reduce oven temperature to 300 degrees. Place almonds in the bowl of a food processor. Pulse the almonds until fine. Remove from processor, and place in a mixing bowl. Let remaining 1 cup (2 sticks) of butter come to room temperature. Place the butter and sugar in the bowl of a food processor. Process until the mixture is light and creamy. Add almonds and eggs, one at a time. Spread mixture into the cooled pastry, and bake until top is golden brown, about 45 to 50 minutes. Remove from oven. Transfer to a wire rack, and let cool. Place the strawberries standing upright on tart, in a circular pattern. Dust the tart with confectioners' sugar. Rate it Print