Strawberry Frangipane Tart | Recipe + Video

The Strawberry Frangipane Tart is a delightful dessert that combines the sweet and juicy flavor of strawberries with the rich and nutty taste of frangipane. This elegant tart is perfect for special occasions or simply as a treat to enjoy with family and friends. The crisp pastry base, creamy almond filling, and fresh strawberries create a harmonious blend of textures and flavors that will impress any dessert lover.

The ultimate strawberry frangipane tart—recipe by Italy’s sensation Flavia Diamante!

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Products Used and Recommended for Making Strawberry Frangipane Tart

We highly recommend using the perforated tart ring and mat shown in the video! With this tart form, there is no need to use pie weights to achieve a perfect tart shell every time.

Making this tart recipe with a perforated ring and mat.

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Strawberry Frangipane Tart Recipe

Every layer of this tart is a burst of flavors: from the crunchy praline to the sweet jam, and finally the fresh strawberries that adorn it all. 🌟 Follow the step-by-step video and discover the secrets to making this Strawberry Frangipane Tart.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine French, Italian
Servings 9.5 inch tart


  • 1 stand mixer or hand mixer optional, but recommended



  • 1 9 ½ inches parbaked tart crust 24 cm


  • 150 g butter softened
  • 150 g granulated white sugar
  • 150 g almond flour
  • 3 whole eggs
  • 1 tsp fine salt
  • 1 tbsp almond extract or almond liquor to taste


  • 2.2 lbs fresh strawberries use ¾ of the strawberries for the jelly. Save the best (preferably of similar size) for slicing as a topping
  • 150 g granulated white sugar
  • 2 lemon juice
  • 1 tsp lemon zest always use organic lemons for zesting
  • g agar


  • 100 g peeled almonds
  • 200 g granulated white sugar
  • 50 ml water


Prepare the Almond Praline

  • Toast the almonds at 350°F (180°C) for 8-10 minutes.
    100 g peeled almonds
  • Roughly chop the almonds. Use a sieve to remove any almond dust.
  • Combine water and sugar in a pot over medium heat and cook until the syrup turns amber.
    50 ml water, 200 g granulated white sugar
  • Use a spatula or a wet brush to push down any sugar crystals from the sides of the pot at the beginning of cooking. After that, do not touch or stir the syrup until it's ready.
  • Add the chopped almonds to the amber syrup and mix quickly to combine.
  • Transfer the mixture to a silicone mat to cool.
  • Once cooled, roughly chop the praline or (preferably) use a food processor.

Prepare the Frangipane

  • Mix together sugar, softened butter, and almond extract until smooth and creamy.
    150 g butter, 150 g granulated white sugar, 1 tbsp almond extract
  • Gradually add half of the beaten eggs.
    3 whole eggs
  • Incorporate the flour.
    150 g almond flour
  • Add half of the almond flour and salt.
    1 tsp fine salt
  • Add the remaining beaten eggs and the rest of the almond flour.
  • Mix until well combined.

Bake the Frangipane

  • Cover the bottom of the pre-baked tart crust with small pieces of praline.
    1 9 ½ inches parbaked tart crust
  • Spread (or pipe) the frangipane over the praline and smooth the surface.
  • If adding strawberry jelly, leave about 1/2 cm space at the top for the jelly after baking the frangipane. If not, fill the frangipane almost to the edge.
  • Bake the frangipane tart at 175°C in a static oven for 30-35 minutes until well-cooked and golden.
  • Let the tart cool. Meanwhile, prepare the strawberry jam and decoration.

Prepare the Strawberries

  • Select about 12 of the largest (or most uniformly sized) strawberries for decoration.
    2.2 lbs fresh strawberries
  • Cut two slices from the middle of each strawberry to resemble flower petals. (see video)

Prepare the Strawberry Jelly

  • Cut the remaining strawberries into large pieces.
  • Combine the strawberries, sugar, lemon juice, and zest in a pot.
    150 g granulated white sugar, 2 lemon juice, 1 tsp lemon zest
  • Bring to a boil, then simmer over medium heat until the jam reduces. It’s ready when it coats the back of a spoon.
  • To make a smooth jelly, strain the strawberry jam.
  • Return only the liquid to the pot with agar agar.
    1½ g agar
  • Cook the strawberry liquid with the agar agar for 3 minutes on low heat to dissolve and activate the agar agar.


  • Pour the hot strawberry glaze over the frangipane surface, almost to the top edge of the tart.
  • Cool until set, then decorate the top of the strawberry tart with fresh strawberry slices.


Keyword baking, sweet
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