Tag Archives: Bake or Break

Strawberry Almond Crumb Tart

Good morning!

In addition to our anniversary, this past weekend was also Mother’s Day weekend!  So I made this tart twice – once my my Mama, and once for my Mama-in-law.  I’d like to think that I improved upon it the second time, and it is a real winner!

The original recipe can be found here at Bake or Break, one of my favorite baking blogs.  This original recipe does call for raspberries, but as these are difficult to find here in Southwest Georgia, and strawberries may be found in abundance…  I made a little switcheroo, and adjusted the recipe to my tastes the second time around.  I am also really excited to try this recipe with blackberries later in the summer!

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Strawberry Almond Crumb Tart, adapted from Bake or Break


Strawberry Crumb Tart

for the crust:

– 3/4 cup almond flour

– 7 tablespoons sugar

– 1 and 1/3 cups cups all-purpose flour

– 1/4 teaspoon kosher salt

– 6 Tablespoons unsalted butter, cold and cut into small pieces

– 1 large egg yolk

– 1 teaspoon vanilla extract

– 1/2 teaspoon almond extract


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for the filling:

– 1 lb. package of fresh strawberries, washed, hulled, and cut up into small pieces

– 1 heaping tablespoon sugar

– 1 heaping tablespoon all-purpose flour

– confectioner’s sugar, for garnish


for the crust:

Preheat oven to 400 degrees.  Grease with baking spray a 9 inch pie plate.

Place almond flour and sugar in a food processor.  Pulse until well-blended.

Add the flour and the salt to the almond/sugar mixture in the food processor.  Pulse until blended.  Turn on the food processor and add the butter in, a piece at a time.  Mix well.

In a small bowl, stir together with a fork the egg yolk, vanilla, and almond extract.  Turn the food processor on low, and add the egg mixture.  Mix until the mixture begins to come together and form a dough.  It should resemble crumbly sand.  Remove 2/3 of a cup or so of the crust mixture and set aside.

Transfer the remaining crust dough to the prepared pie plate.  Press evenly and firmly into the bottom and up the sides of the pan, forming a lip around the edge with your fingers.

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for the filling:

Stir heaping tablespoons of flour and sugar into the berries and toss gently.  Spread berries evenly over crust in the pan.  Spring the 2/3 cup of crust mixture you set aside over the berries.

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Bake for 15 minutes at 400 degrees, then reduce the oven temperature to 350 degrees and bake for 45 more minutes, or until crust and crumb are golden brown.

Cool on wire rack for 30 minutes.  Just before serving, dust the tart with confectioner’s sugar for garnish.  Would be delicious served with vanilla ice cream or whipped cream, but it’s awfully good on its own, too.

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I hope all you Mamas out there felt loved and appreciated this weekend!  To my Mama, my grand-mama, and my mama-in-law: love you so much, and thank you for all that you do.  I’m so grateful for you!