NANCY SILVERTON’S ALMOND TART WITH FRESH STRAWBERRIES
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A Great Strawberry Almond Tart Recipe. A Fresh and Flavorful Dessert for right now!
Wait till you see what Nancy Silverton is up to now! And we mean UP! Click the photo to see…
Strawberries and almonds are a classic culinary pairing, and Nancy Silverton’s tart brings them together in a delightful, French-inspired creation. But here’s the twist—no need for fussy arrangements or outdated jelly glazes! This unique strawberry almond tart breaks tradition in the best way possible.
Why This Tart Stands Out
Forget those stiff, concentric circles of strawberries with their points facing up. And don’t get us started on the thick, shiny layer of currant jelly that makes everything look artificial and unappetizing. This tart is all about natural beauty and mouth-watering flavor.
The Perfect Crust and Filling
Nancy Silverton starts with a sweet, cookie-like crust known as pâte sucrée. Inside, she bakes a chewy, almond cake-like filling that’s simply irresistible. The crowning glory? Fresh, juicy strawberries that have been macerated to release their juices and enhance their natural sweetness. Just pile them on top right before serving for a burst of fresh, bright flavor and color.
Best Time to Make It? Right Now!
This tart shines brightest in the spring and early summer when strawberries are at their peak. While grocery stores offer strawberries year-round, avoid those hard, flavorless ones with white centers. Instead, head to your local farmers’ market for tender, juicy strawberries that actually taste like strawberries.
Pro Tips for Perfect Strawberries
For the best results, always choose strawberries that are ripe and bursting with flavor. Farmers’ market finds are your best bet—look for berries that are tender and juicy for a truly delectable dessert. Ready to elevate your springtime dessert game? Try this fresh and flavorful strawberry almond tart, and enjoy a taste of French-inspired bliss. It’s just one of the absolute delights Andrew has found in Nancy Silvertons’ best-selling cookbook with this wonderful title. “The Cookie That Changed My Life and More than 100 Other Classic Cookies, Muffins and Pies The Will Change Yours” Phew! You can buy this great book that Nancy co-wrote with Carolynn Carreño simply by clicking on the cover right here.
Here’s the recipe and after it two other Nancy Silverton recipes that are big hits on Chewing The Fat:
NANCY SILVERTON'S ALMOND TART WITH FRESH STRAWBERRIES
June 19, 2024
: Makes 1 Ten Inch Tart
: This is a great recipe that takes time and the results make every minute worthwhile.
Strawberries and almonds are a timeless pairing, and this tart takes them to the next level with a fresh, modern twist. Forget about outdated, overdone strawberry arrangements—Nancy Silverton’s tart is all about natural beauty and incredible flavor.
By: Monte Mathews
Ingredients
To Makes one 10-inch tart you will need...
10-inch tart pan with removable bottom
Pie weights (or dried beans)
Cooking spray
12-inch cardboard cake round
For the Pastry Shell:
2 extra-large egg yolks
60 grams (1/4 cup) heavy cream
385 grams (2¾ cups) unbleached all-purpose flour, plus more for dusting
100 grams (1 cup) granulated sugar
1½ teaspoons Diamond Crystal kosher salt
226 grams (2 sticks) cold unsalted butter, cubed
For the Filling
4 extra-large egg whites
1 tablespoon pure vanilla bean paste or vanilla extract
2 teaspoons pure almond extract
112.5 grams (1 cup plus 2 tablespoons) unblanched almond meal (or 112.5 grams/¾ cup, skin-on whole almonds)
100 grams (½ cup) granulated sugar
90 grams (¾ cup) powdered sugar
35 grams (¼ cup) unbleached all-purpose flour
1 teaspoon Diamond Crystal kosher salt
169.5 grams (1½ sticks) unsalted butter
For the Strawberries
1 pound (about 3 cups) seasonal strawberries
16 grams (1 heaping tablespoon)
granulated sugar
Directions
Step 1First, make the Pate Sucree: Whisk Wet Ingredients: In a small bowl, whisk the egg yolks and cream together.
Step 2Combine Dry Ingredients: In a stand mixer fitted with the paddle attachment, combine flour, sugar, and salt on low speed. Add the butter and mix on low until the mixture resembles a fine meal. Add the egg yolk and cream mixture, then mix on medium-low until the dough just comes together.
Step 3 Form the Dough: Lightly flour a work surface and turn the dough out onto it. Gather the dough into a ball, then press it into a 1-inch-thick disk. Wrap the disk tightly in plastic wrap and refrigerate until firm, at least 2 hours. The dough can also be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
Step 4To Prepare the Tart Shell
Step 5 Place parchment paper on your work surface. Unwrap and flatten chilled dough with a rolling pin between two sheets of parchment until 1/6 inch thick. Refrigerate on a baking sheet for 1 hour.
Step 6 Coat the 10-inch tart pan with cooking spray. Cut a dough round 1 inch larger than the ring. Place the ring on a prepared baking sheet, drape the dough over it, and gently fit it into the ring without stretching. Trim excess dough. Chill for 1 hour.
Step 7 To Make the Almond Filling: Preheat the oven to 350°F. Whisk egg whites, vanilla, and almond extract.
Step 8 Combine almond meal, granulated sugar, powdered sugar, flour, and salt in a mixer. Add the egg white mixture to the almond meal. Brown the butter until caramel-colored, then mix it into the dry ingredients at medium speed.
Step 9 Next, Assemble and Bake: Pour filling into chilled tart shell and smooth the surface. Bake on the lower rack for 20 minutes, rotate, then bake for another 15-20 minutes until deep brown. Cool to room temperature.
Step 10 Prepare the Strawberries: Hull and cut strawberries. Toss with granulated sugar and let macerate for 30 minutes.
Step 11 Finish the Tart: Remove the tart from the ring and place it on a serving platter. Pile macerated strawberries in the center, leaving edges visible.
Step 12 Tips for the Best Strawberry Tart
Step 13 Use fresh, juicy strawberries from the farmers’ market for the best flavor.
Step 14 Enjoy this tart in spring and early summer when strawberries are in season.
HERE ARE TWO GREAT NANCY SILVERTON RECIPES ON CHEWING THE FAT. CLICK ON THE PHOTO OR THE LINK TO GO TO THE POST.
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Dear Carol, I have added to the recipe to make it clearer. To Make the Almond Filling: Preheat the oven to 350°F. Whisk egg whites, vanilla, and almond extract.
Step 8 Combine almond meal, granulated sugar, powdered sugar, flour, and salt in a mixer. Add the egg white mixture to the almond meal. Brown the butter until caramel-colored, then mix it into the dry ingredients at medium speed.
Am I missing an instruction? When do you add the whisked egg whites, vanilla and almond extract?
Dear Carol, I have added to the recipe to make it clearer. To Make the Almond Filling: Preheat the oven to 350°F. Whisk egg whites, vanilla, and almond extract.
Step 8 Combine almond meal, granulated sugar, powdered sugar, flour, and salt in a mixer. Add the egg white mixture to the almond meal. Brown the butter until caramel-colored, then mix it into the dry ingredients at medium speed.