Strawberry & 'Beurre Noisette' Almond Tart
- felichiccuisine
- May 25
- 8 min read
Updated: 4 hours ago
Frangipane Brown Butter Tart. A dessert with the taste of early summer.
A refined tart with a delicate frangipane cream, enriched with aromatic beurre noisette and a generous layer of strawberry jam. The base stays lightly crisp, creating the perfect contrast with the smooth, slightly caramelised filling. An elegant dessert with an intense almond and strawberry flavour, ideal for special occasions or moments of indulgence.
There’s something special about strawberry desserts made at the beginning of summer, and this tart captures that exact moment. Their sweet, fragrant aroma, combined with browned butter and smooth almond cream, turns it into a dessert that feels both elegant and deeply comforting.
This Strawberry, Beurre Noisette and Almond Cream Tart is inspired by classic French frangipane tarts, but with a unique twist thanks to the browned butter, which adds incredible depth of flavour.
This tart is, without a doubt, the essence of a summer’s day: fresh, fragrant, and full of flavour. It’s the kind of dessert that impresses at any family gathering or outdoor celebration. Make the most of strawberry season and treat yourself.
Strawberry season and the charm of early summer
The first strawberries of the season always carry a touch of nostalgia. Colourful market stalls, their sweet fragrance reminiscent of sunlit gardens, and homemade desserts shared with family all capture the magic of early summer.
This tart beautifully reflects that moment of the year when days grow longer, meals move outdoors onto terraces, and fruit-based desserts naturally take centre stage in the kitchen.
The Secret Behind the Flavour: What Is Beurre Noisette?
When butter is gently heated over medium heat, three key transformations occur:
Evaporation: The water content in the butter begins to simmer and eventually evaporates completely.
Separation: The milk solids separate, sinking to the bottom of the pan along with the fat.
Caramelisation (Maillard reaction): Under heat, these milk proteins gradually turn a deep amber colour.
At this point, the butter develops an entirely new aromatic profile, releasing compounds that smell like toasted hazelnuts and caramel.
This is where the French name beurre noisette comes from — noisette meaning hazelnut. This rich, nutty depth beautifully balances the acidity of strawberries and the sweetness of almonds.
Although it sounds highly sophisticated and is widely used in fine cuisine for sauces and sautéed vegetables, browned butter is surprisingly simple to make at home. It adds depth and elegance to this tart, transforming a simple everyday dessert into something truly refined and special.
Legend has it that the Frangipani family created a scented perfume known as "Frangipani" or "Frangipane," which inspired a baker in the 16th century to develop a pastry cream with a similar aroma and flavor. This cream eventually became known as frangipane.
Over time, frangipane spread across Europe and became a staple in French patisseries, where it was used to fill various pastries, including tarts.
Today, frangipane tarts remain popular both in France and around the world, cherished for their delicate almond flavor and versatile nature.
Why You’ll Love This Tart
An explosion of flavour: The deep, toasted-nut aroma of browned butter transforms a simple almond cream into a truly gourmet experience.
A contrast of textures: A crumbly, buttery crust, smooth jam, rich frangipane, and juicy strawberries with a subtle tang.
Elegant yet simple: It looks like it came straight from a Parisian pâtisserie, yet the steps are approachable even for beginners.
Helpful Tips For A Perfect Tart
Watch the butter closely: When making beurre noisette, it will first foam, then settle. The key moment is when golden-brown specks appear at the bottom of the pan and you smell that distinctive toasted hazelnut aroma. Remove it from the heat immediately and strain it to stop the cooking process.
Let the dough rest: Don’t rush the chilling time. Shortcrust pastry needs time to relax; otherwise, the butter melts too quickly in the oven, the crust loses its shape, and the edges may collapse instead of staying crisp and neat.
Blind baking makes all the difference: Don’t skip this step. Weighing the pastry down with baking beans or ceramic weights keeps it in place and prevents it from puffing up. Once removed, a short second bake helps dry the base so it stays crisp even after adding the filling.
Allow everything to cool completely: Before assembling, make sure both the jam and browned butter are fully cooled. If they are still warm, they will soften the crust and disturb the balance between layers. A little patience here really makes a difference.
Choose firm, ripe strawberries: For the topping, use strawberries of similar size that are ripe but still firm, so they hold their shape beautifully. Sweet, fragrant berries will enhance both the jam and the final decoration.
Don’t overfill the tart: Frangipane expands slightly during baking, so leave a small gap below the tart edge to prevent overflow.
Step-by-Step Recipe: How to Make Strawberry Frangipane Tart
1. Make the browned butter (Beurre Noisette)
✔ Melt the unsalted butter in a saucepan over medium heat. Let it cook until it foams and turns a golden-brown colour, releasing a deep caramelised, nutty aroma.
✔ Stir occasionally and watch it closely, as it can burn quickly. Once browned, remove from the heat immediately, strain, and let it cool completely before using.
2. Prepare the tart crust
✔ In a bowl, mix the flour and sugar, then add the cold butter cut into cubes. Rub quickly with your fingertips (or pulse in a food processor) until the mixture resembles fine breadcrumbs.
✔ Add the beaten egg and gently bring the dough together, mixing only until it forms a ball. Do not overwork it. Shape into a disc, wrap in baking paper, and chill for at least 30 minutes.
3. Make the strawberry jam
✔ Chop the strawberries and place them in a saucepan with the sugar. Cook over medium heat, stirring occasionally, until the fruit softens and releases its juices.
✔ Lightly blend the mixture, add the lemon juice, then return to the heat. Simmer for 10–15 minutes until thickened. Remove from heat and let it cool completely.
Note: You can also use homemade strawberry jam prepared in advance, but the fresh version has a more vibrant flavour.
4. Blind bake the tart crust
✔ Preheat the oven to the temperature stated in the recipe. Roll out the dough, place it into the tart tin, and prick the base with a fork.
✔ Line with baking paper and fill with baking beans, rice, or similar weights. Bake for 15 minutes, then remove the paper and weights and bake for another 8–10 minutes until golden.
5. Make the frangipane (almond cream)
✔ Beat the browned butter with sugar until pale and creamy.
✔ Gradually add the ground almonds and eggs, mixing well. Then fold in the flour and lemon zest until fully combined.
6. Assemble the tart
✔ Spread a layer of strawberry jam over the baked tart crust.
✔ Spoon the frangipane cream on top and gently level it.
✔ Arrange the halved strawberries on top, cut side down.
✔ Bake in a preheated oven for 45–50 minutes, until golden and set.
The Versatility of Frangipane: a dessert for every season
One of the most beautiful things about frangipane tarts is their versatility. The same base of pastry and almond cream can be enjoyed all year round, simply by changing the fruit topping:
Summer: cherries, apricots, peaches, or raspberries
Autumn: thin slices of poached pears or fresh figs
Winter: apples with cinnamon or dried plums soaked in rum
No matter the season, frangipane tarts always keep their charm, creamy texture, and timeless elegance.
Frequently Asked Questions (FAQ)
Question | Answer |
Can I use frozen strawberries? | For the jam, yes. They work perfectly. However, for the topping, we strongly recommend using only fresh strawberries, as frozen ones release too much water and can soften the cream. |
What if I don’t have almond flour? | You can finely grind whole almonds (blanched or with skins) using a powerful blender or coffee grinder. To prevent them from turning into a paste, add a spoonful of the recipe’s sugar while blending. |
Can I use ready-made or store-bought strawberry jam? | Yes, you can use either homemade or store-bought jam, as long as it’s good quality and has a pleasant texture. However, homemade or freshly made jam usually offers a more intense, natural flavour that pairs beautifully with the almond cream and pastry base. |
How do I know when the tart is baked? | The almond cream should be golden on top and slightly firm to the touch in the centre. |
How should I store the tart? | Store the tart in the fridge, covered, for up to 3–4 days. Before serving, let it sit at room temperature for about 20 minutes so the butter in the cream softens slightly. |
Love this recipe? Please leave a comment. Your feedback, suggestions, and adaptations are very helpful to other bakers!
Strawberry & 'Beurre Noisette'
Almond Tart
The caramelized butter gives this tart a deep, caramelized flavor, making it an elegant dessert for special occasions or a simple everyday treat.
Serves: 6-8 | Prep: 40 mins | Chill: 45 mins | Cook: 1h 20m
Ingredients
For Beurre Noisette
250g (1 cup / 2 sticks) unsalted butter
For the Pastry
250g (2 cups) all-purpose flour (plain flour)
3 tbsp golden granulated sugar (caster sugar)
125g (½ cup / 1 stick) unsalted butter, cubed
1 egg, beaten
For the Strawberry Jam
300g (2 cups) strawberries, chopped
1 tbsp golden caster sugar
Juice from 1 lemon
For the Frangipane
185g (¾ cup + 2 tbsp) golden granulated sugar (caster sugar)
185g (1¾ cups) ground almonds
3 eggs
2 tbsp all-purpose flour (plain flour)
300g (2 cups) strawberries, halved
Zest from 1 unwaxed lemon
To Serve
Icing (powdered) sugar, for dusting
Crème fraîche
Method
Prepare the Brown Butter (Beurre Noisette)
Place the butter in a medium saucepan and melt it over medium heat. Continue cooking until it starts to foam and the milk solids turn golden brown, releasing a deep, nutty aroma.
Stir occasionally and watch carefully, as the butter can burn quickly. Once it reaches a rich amber colour, remove from the heat and strain through a fine sieve to remove the browned milk solids. Allow it to cool, then chill until slightly firm, stirring occasionally.
Prepare the Tart Crust
In a large bowl, combine the flour and sugar. Add the cold cubed butter and rub it in with your fingertips (or use a food processor) until the mixture resembles fine breadcrumbs.
Add the beaten egg and gently mix until the dough just comes together. Avoid overworking the dough.
Shape into a disc, wrap in baking paper, and refrigerate for at least 30 minutes.
Make the Strawberry Jam
Place the chopped strawberries and sugar in a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the strawberries soften and release their juices.
Blend the mixture until smooth, then add the lemon juice. Continue cooking for another 10–15 minutes until the jam thickens. Remove from the heat and allow it to cool completely before using.
Blind Bake the Tart Crust
Preheat the oven to 180°C fan (350°F). Roll out the chilled pastry and line a 23 cm tart tin. Press gently into the edges and prick the base all over with a fork.
Cover with baking paper and fill with baking beans, rice, or pastry weights. Bake for 15 minutes, then remove the paper and weights and bake for another 10 minutes, until lightly golden and crisp. Allow the crust to cool.
Prepare the Frangipane (Almond Cream)
Beat the cooled brown butter with the sugar until smooth and slightly pale. Gradually add the ground almonds and eggs, mixing well after each addition. Add the flour and lemon zest, then mix until everything is fully combined.
Assemble the Tart
Spread the cooled strawberry jam evenly over the tart crust. Spoon the frangipane mixture on top and smooth the surface gently. Arrange the halved strawberries over the filling, cut side down.
Bake for 45–50 minutes, or until the frangipane is golden brown and set. Allow the tart to cool, then dust with icing sugar and serve with crème fraîche.
Bon Appétit!
Notes |
1. For best results, use high-fat butter (82% fat) for the beurre noisette
2. The tart keeps well for 2-3 days at room temperature when covered
3. You can substitute strawberries for raspberries or other berries
Have you tried making this Strawberry & 'Beurre Noisette' Almond Tart? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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