Vegetarian 
Market Produce
Strawberries (Fraises)
Strawberry Almond Tart that looks like a cake as served upside-down, glazed and topped with strawberries, edible flowers and roasted rhubarb.
If you don’t have rhubarb or are short for time, just omit the rhubarb and top with more strawberries. The almond tart can be prepared a day in advance then glazed and decorated on the day of serving.
How to Make a Tart Look From a Parisian Pâtisserie
Take a good look at this strawberry almond rhubarb 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. 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. If you can’t find rhubarb, just top with more strawberries.
Almond Tart Recipe
- 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.
- Glaze, sprinkle the sides with dessicated coconut and decorate with roasted rhubarb, strawberries and edible flowers.
Strawberry Almond Tart with Roasted Rhubarb
Servings : 8 people
Calories : 266kcal
Description
An upside-down French tart baked with almond cream and strawberries, topped with a glaze, fresh strawberries and roasted rhubarb
Ingredients
Tart Base
- 1 quantity sweet pastry (bought or see my recipe link below)
Strawberry Almond Cream
- 3 Organic eggs (medium)
- 75 g (3oz/ 1/3cup) Sugar
- 100 g (3.5oz/ 1/2 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 tbsp icing (confectioner's) sugar
- 3 tbsp water
- pinch powdered dark pink (fushia) edible colouring
Decor
- 1-2 rhubarb sticks washed, leaves discarded
- 2 tbsp sugar
- edible flowers (e.g. violas)
- 1 tbsp small or wild strawberries
- 2 tbsp dessicated coconut
Instructions
Tart Base
- Make the tart base by following the recipe for this classic sweet pastry 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.
Glaze Icing
- 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.
Notes
Sweet Pastry Tart Base: For my favourite sweet tart base and pâtisserie-style glaze, see the whole tart chapter in my book, 'Teatime in Paris' (pages 69 and 106). Otherwise follow my sweet tart pastry base recipe.
Make-ahead dessert the day before: The strawberry almond tart can be prepared a day in advance then glazed and decorated on the day of serving.
Drinks: Serve with an off-dry Champagne, or Darjeeling tea, the Champagne of teas.
I highly recommend using the measures in grams & ml (instead of cups)
for more accuracy and better, consistent results
for more accuracy and better, consistent results
This post was first published 13 June 2016 but has now been updated.
Have you made this recipe?
I’d love to know how it turned out. Please let me know by leaving a rated review below. It means so much to have your support. On Instagram? Share a photo and tag @JillColonna and hashtag it #madaboutmacarons. À bientôt!
That’s a wonderful recipe that I can’t wait to try. What a gorgeous tea kettle. Quite fitting for the tart. I love it.
Have to admit, Bea, I love this too! Hope you make it. I adore the almond and strawberry filling but the best part is having fun in decorating at the end.
beautiful recipe and reads easy to make even for a dummy cook like me…
Hehe, lovely. Thanks, Tony. Hope you make this soon!
This is absolutely spectacular Jill! A fitting celebration for the Queen! You could give any pâtisserie a run for their money!
You’re too kind, Mardi, but not at all – have you noticed I just stick to the easy pastries? I leave the complex creations to the pastry chefs.
Ah but the thing is it LOOKS harder to make than it is – the perfect dessert!
OK, hehe, I’m with you, Mardi. Thank you x
That looks fantastic, I love almonds and they go really well with rhubarb. Such a pretty hat, shame to eat it…but I would anyway!
Totally, Janice. I added some rhubarb compote to almond financiers the other day and it was a dream – this is on the same note.You’d need to eat this pretty fast really, just for the viola flowers 😉
OMG, it really does look like you made the cake to exactly match the Queen’s outfit!
I know I’d love this dessert because there’s rhubarb involved! It looks absolutely gorgeous, and I’m sure it tasted the same! I’m curious about the shiny fondant as I’ve never made one like that before. Will have to look up the recipe in your Teatime in Paris book as we can’t buy the other kind here. Merci for another fabulous treat!
Thanks Christina. I can’t believe I forgot to mention I also made a small tartlet version (see the small photos in method). Lucie just made some simple icing (confectioner’s sugar/icing sugar with a dash of water and a TINY spot of pink powdered food colouring) and it worked. Without the fabulous gloss but since it was smaller, it didn’t matter. Just cover it with pretty decor like the big one.