Strawberry Almond Tart that looks like a cake – but served upside-down, glazed and topped with roasted rhubarb, strawberries and edible flowers.
If you don’t have rhubarb or are short for time, just omit the rhubarb and make with strawberries.
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 cake out of a Parisian pâtisserie, doesn’t it?
It’s basically a simple French tart baked with a delicious almond cream, turned upside down and dressed up with 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 strawberry version with added roasted rhubarb.
If you can’t find rhubarb, just make it with strawberries.
How to Make a Strawberry Almond Tart
Prepare the sweet pastry dough as in the recipe for the Saint Germain cake. Fill the tart base with the almond cream, press in some strawberries and bake.
Strawberry Almond Tart with Roasted Rhubarb
- 1 quantity sweet pastry (bought or see my recipe link below)
Strawberry Almond Cream
- 3 Organic eggs (medium)
- 100 g (3.5oz/ 1/2 cup) 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
- 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
- Make the tart base by following the recipe for this classic sweet pastry and set aside to cool.
- 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.