Almond Tart is baked with strawberries and looks like a cake. Served upside-down, glazed and topped with more strawberries, edible flowers and roasted rhubarb.
The almond tart can be prepared a day in advance then glazed and decorated on the day of serving.
Make a French Cake like a Parisian Bakery
Take a good look at this almond tart. It looks more like a shiny cake out of a Parisian pâtisserie, doesn't it?
It's basically a simple French tart filled and baked with a delicious almond cream and strawberries. Except it's turned upside down then dressed up with pink glaze and as much frilly decoration to fit the occasion. It's a nifty trick!
Inspired by French MOF (Meilleur Ouvrier de France) pastry chef Nicolas Bernadé 's raspberry "framboisier" (thanks to the Fou de Pâtisserie magazine, Spring 2016). Instead, I omitted his raspberries and vanilla cream on top and made an easier homemade strawberry version. I also added roasted rhubarb.
How to Make an Upside Down Almond Tart
To make the almond tart, prepare the sweet pastry dough as in the recipe for the Gâteau de Saint Germain.
Fill the tart base with the almond cream, press in some strawberries and bake.
When baked, leave to cool on a wire rack. When cool, turn the tart upside down.
Almond Tart with Strawberries
- 1 quantity sweet pastry (ready-made or see my recipe below)
Strawberry Almond Cream
- 3 Organic eggs (medium)
- 75 g (3oz/ ⅓cup) Sugar
- 100 g (3.5oz/ ½ cup) Unsalted butter softened
- 100 g (3.5oz/ 1 cup) Ground almonds/almond flour
- 200 g (7oz) Fresh strawberries washed, hulled and cut in 2 if big (about 1 ½ cups)
Quick Tart Glaze
- 6 tablespoon icing (confectioner's) sugar
- 3 tablespoon water
- pinch powdered dark pink (fushia) edible colouring
- 1-2 rhubarb sticks washed, leaves discarded
- 2 tablespoon sugar
- edible flowers (e.g. violas)
- 1 tablespoon small or wild strawberries
- 2 tablespoon dessicated coconut
- Make the tart base by following the classic pâte sucrée (sweet pastry dough) and set aside to cool.
Roasted Rhubarb (optional as decor)
- Preheat the oven to 180°C/360°F/160°fan (gas 4).
- Cut the rhubarb into 4-5cm lengths. Place in an ovenproof dish, sprinkle over the sugar and roast in the oven for about 10 minutes until soft. Set aside to cool.
- Turn down the oven to 170°C/340°F/150°C fan (gas 3).
Strawberry Almond Filling
- In a mixing bowl, whisk together the butter and sugar. Gradually add the eggs and ground almonds (almond flour) until smooth and creamy.
- Transfer the mixture to a piping bag and pipe out a spiral to fill the tart base (alternatively, spoon the mixture and spread evenly with a palette knife).
- Press the strawberries into the almond cream and bake for about 15 minutes until the cream is golden. Set aside to cool on a wire rack.
- Dissolve the icing sugar in the water and add a tiny amount of red or deep pink powdered food colouring (just a tiny heap at the end of a knife is enough).
- Decor: turn the tart upside down on the rack and coat with the glaze, spreading smoothly with a spatula or warmed palette knife. Add the coconut to the tart sides by patting it on with the palm of your hand. Decorate with the roasted rhubarb, extra strawberries and edible flowers of your choice.
for more accuracy and better, consistent results
Pâte Sucrée Recipe (Sweet Pastry Dough)
- loose-bottomed tart tin or tart ring (27-28cm/11" diameter x 3cm)
- stand mixer with paddle attachment optional as dough can be mixed by hand
- Rolling Pin with optional end rings to roll out evenly
- baking beans or washed coins, rice or dried beans
- 125 g (4.5oz/½ cup) unsalted butter at room temperature (not melted), cut into cubes. Chilled if mixing by hand.
- 75 g (2.75oz/½ cup) icing/powdered/confectioner's sugar
- ½ teaspoon sea salt fleur de sel
- 1 medium egg organic (room temperature)
- ¼ teaspoon vanilla powder or extract
- 240 g (8.5oz /1.9 cups) T45 French all-purpose/cake flour or plain (all-purpose) flour, sifted
- Using a stand mixer with a paddle beater (otherwise mix by hand with cold butter), mix the butter, sugar, vanilla and salt until pale and creamy.
- On low speed, gradually add the egg and flour and mix until combined. Half way during mixing, push the dough down the sides of the bowl and paddle with a spatula. Continue mixing just until the dough comes away from the sides of the bowl and stop.
- Form the dough into a ball. Wrap in cling film and chill in the fridge for an hour. Normally you will only need ⅔ of this dough quantity - either freeze the rest or keep it chilled for up to 3 days.
- Remove from the fridge and after 5 minutes (as easier to work with), roll out the pastry to 3-4mm (⅛ inch) thickness on a lightly floured surface. When completely rolled out about 3cm (about an inch) bigger than the tart tin/ring, transfer the dough by rolling around the pastry roller and cover the tart tin. If using a tart ring, place the ring on baking paper or a silicone mat.
- Press well into the tart tin or ring, leaving no air holes around the edges. Trim off excess pastry by rolling over the edges with the rolling pin. Prick evenly with a fork.Leave to set in the fridge uncovered in the tin/ring for at least 20 minutes. Preheat the oven to 180°C/160°C fan/Gas 4/360°F.
- Blind bake (top with baking parchment and baking beans - see NOTES) for 15 minutes. Remove baking paper and beans.
- Bake uncovered for a further 5-10 minutes or until the pastry is golden. This step may be optional, depending on the recipe filling's instructions (such as this almond rum tart, which stays in the tin and is baked further with the filling in it).
- Leave to cool for about 5 minutes then remove from the tart tin/ring. Set aside on a wire rack to cool completely before filling.
This post was first published 13 June 2016 but has now been updated.