An easy summer tart filled with vanilla scented strawberries and surrounded by tender almond dough and sliced almonds.
For the Crust:
1 cup all purpose flour
1 cup almond flour
½ cup granulated sugar
1 teaspoon fine salt
10 tablespoons cold unsalted butter (1 stick), cut into ½ inch cubes
1 tablespoon cold milk
For the Strawberry Filling:
1 pound fresh strawberries, hulled and quartered
3 tablespoons sugar
2 tablespoons cornstarch
½ vanilla bean, split in half lengthwise and seeds scraped
1 teaspoon lemon juice
2 tablespoons sliced almonds
Combine flour, almond flour, sugar and salt in the work bowl of a food processor. Process briefly to combine. Sprinkle cubes of butter over the top and pulse until mixture has a sandy texture, approximately 12 pulses.
With the machine running, add the milk through the feeder tube. Process until dough just begins to clump together in pieces. It will seem dry, but when you squeeze the dough in your hand it should stick together.
Press approximately two-thirds of the dough into a 14 x 4 inch tart pan with a removable bottom, starting at the bottom of the pan and working the dough up the sides as you go. The crust should be about ¼ inch thick. Wrap remaining dough in plastic wrap and reserve for the topping.
Refrigerate the tart shell and the reserved dough for 30 minutes. (The crust can be prepared the day before. In that case, wrap the tart shell in plastic wrap and store in the refrigerator for up to 24 hours).
Meanwhile, prepare the Strawberry Filling. Combine all ingredients except almonds in a medium bowl. Set aside to macerate at room temperature while the dough continues to chill.
Remove the tart pan from the refrigerator. Fill with the strawberry filling. Crumble the remaining dough over the top in small pieces and sprinkle with sliced almonds.
Place tart pan on a sheet pan and transfer to the oven. Bake until the tart is golden brown and bubbly, 45-50 minutes. Let cool slightly before cutting into slices and serving warm. This tart is best on the day it is made.
Recipe inspired by The Great Scandinavian Baking Book by Beatrice Ojakangas and minimally adapted from the Spring 2017 issue of Sift Magazine.