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Fruit Cake

Strawberry & 'Beurre Noisette' Almond Tart - Frangipane Brown Butter Tart

by Feli Chic'Cuisine

This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
Photo @ Feli Chic'Cuisine

Savor the rich and refined taste of this 'Beurre Noisette' Brown Butter Frangipane and Strawberry Tart. This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.


Brown butter, also known as Beurre Noisette in French, is made by heating butter until the milk solids separate and turn golden brown. This butter variation add a luxurious and decadent dimension to the tart, perfectly complementing the sweet freshness of the strawberries and creating a harmonious balance of flavors


This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
@ Feli Chic'Cuisine
Exploring the Delightful World of Frangipane Tarts

Frangipane tarts are a delightful dessert consisting of a sweet pastry crust filled with frangipane - a creamy, almond-flavored filling. These tarts are often adorned with various fruits, such as berries, peaches, or pears, enhancing both their flavor and visual appeal.


The history of frangipane dates back centuries to Renaissance Italy, where it was named after the noble Italian family, the Frangipani. 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.

This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
Photo @Feli Chic'Cuisine
A Step-by-Step Guide

Prepare Brown Butter:


  • In a saucepan, melt unsalted butter over medium heat.

  • Continue cooking, swirling the pan occasionally, until the butter turns golden brown and releases a nutty aroma.

  • Once browned, remove from heat and let it cool.

This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
Photo @ Feli Chic'Cuisine

Make the Tart Crust:


  • In a mixing bowl, combine plain/all-purpose flour and caster/granulated sugar.

  • Add the cubed butter.

  • Use your fingertips to rub the flour, sugar, and cold, butter together until the mixture resembles breadcrumbs - or pulse a few times in a food processor.

  • Add the beaten egg and gently mix until the dough comes together.

  • Shape it into a ball or a disk, wrap in baking paper.

  • Chill for at least 30 minutes.

This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
Photo @ Feli Chic'Cuisine

Prepare Strawberry Jam:


  • Chop the strawberries in small pieces

  • In a saucepan, combine the chopped strawberries with sugar.

  • Cook over medium heat, stirring occasionally, until the strawberries break down.

  • Blend the berries, then add the lemon juice, and return to medium heat.

  • Cook until thickened, about 10-15 minutes.

  • Remove from heat and let it cool.

This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
Photo @ Feli Chic'Cuisine

Blind Bake the Crust:


  • Preheat the oven to the specified temperature.

  • Lightly dust a work surface with flour and roll out the pastry; larger than the tart pan.

  • Wrap the pastry over a rolling pin, unroll it over the pan, and line the tart pan. Trim the edges.

  • Prick the base with a fork, line it with baking paper, fill with beans, and bake for 15 minutes.

  • Remove the beans and paper, and bake for an additional 10 minutes.

  • Set aside to cool.

This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
Photo @ Feli Chic'Cuisine

Prepare the Frangipane:


  • Cream together the brown butter and sugar until pale and smooth.

  • Gradually add ground almonds and eggs, beating well.

  • Mix in the flour and lemon zest.

This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
Photo @ Feli Chic'Cuisine

Assemble the Tart:


  • Spread the strawberry jam over the pastry crust base.

  • Spread the almond mixture (frangipane) on top.

  • Decorate with the halved strawberries, cut-side down.

  • Bake for 45-50 minutes until golden brown.

  • Cool in the pan.

This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
@Feli Chic'Cuisine
This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
Photo @Feli Chic'Cuisine
Once the tart has cooled in the pan, dust it with icing (powdered) sugar and serve with crème fraîche if desired. This delightful tart combines a buttery crust with the rich flavors of strawberry jam and almond frangipane, creating a perfect dessert for any occasion.


 
Feli Chic'Cuisine | This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
Frangipane 'Beurre Noisette'
Tart Recipe

The caramelized butter gives this tart a deep, caramelized flavor, making it an elegant dessert for special occasions or a simple everyday treat.


PREP. TIME: 40 min CHILLING TIME: 45 min

COOK TIME: 1 h 20 min SERVES: 6-8

 



Ingredients

For 'Beurre Noisette'

  • 250g unsalted butter

For Pastry

  • 250g all-purpose flour (plain flour)

  • 3 tbsp golden granulated (caster) sugar

  • 125g unsalted butter, cubed

  • 1 egg, beaten

For Strawberry Jam

  • 300g strawberry, chopped

  • 1 tbsp golden caster sugar

  • juice form 1 lemon

For Frangipane

  • 185g golden granulated (caster) sugar

  • 185g ground almonds

  • 3 eggs

  • 2 tbs pall-purpose flour (plain flour)

  • 300g strawberries, halved

  • Zest from 1 lemon, unwaxed

To Serve

  • icing (powdered) sugar, for dusting

  • creme fraiche


 


Method

Prepare the Brown Butter - Beurre Noisette


1. In a medium saucepan, heat the butter over medium heat until it begins to bubble and turns a medium-dark brown color, emitting a nutty aroma. Stir occasionally as it melts.


2. Once the butter has turned medium-dark brown and smells nutty, turn off the heat and continue swirling. Pour the butter through a fine sieve into a bowl to remove the brown milk solids. Chill to harden slightly, stirring occasionally.


Prepare the Tart Crust


3. In a large bowl, use your fingertips to rub the flour, sugar, and cold, cubed butter together until the mixture resembles breadcrumbs - or pulse a few times in a food processor.


4. Add the beaten egg and gently mix until the dough comes together. Shape it into a ball or a disk, wrap in baking paper, and chill for at least 30 minutes.


Prepare the Strawberry Jam


5. In a saucepan over medium heat, add the strawberries chopped into small pieces and the sugar. Cook for about 10 minutes, until the liquid has been released.


6. Using a stick blender, blend the berries, then add the lemon juice and return to medium heat. Cook until thickened, about 10-15 minutes. Allow to cool.


Blind Bake the Tart Crust


7. Preheat the oven to 180°C fan/ gas mark 4 (350°F).


8. Lightly dust a work surface with flour and roll out the pastry until it's larger than a 23 cm tart pan. Wrap the pastry over a rolling pin, unroll it over the pan, and line the tart pan, fitting it into the bottom and sides. Trim the edges.


9. Prick the base with a fork, line it with baking paper, fill with beans, and bake for 15 minutes. Remove the beans and paper, and bake for an additional 10 minutes. Set aside to cool.


Prepare the Frangipane


10. In a large bowl, cream together the brown butter and sugar until pale and smooth. Gradually add ground almonds and eggs, beating well. Then mix in the flour and lemon zest.


Assemble the Tart


11. Use a spatula to spread the cooked strawberry jam evenly across the pastry crust base. Spread the almond mixture (frangipane) on top. Decorate with the halved strawberries, cut-side down.


12. Bake for 45-50 minutes until golden brown. Cool in the pan. Dust with icing (powdered) sugar and serve with crème fraîche if desired.


Enjoy!

This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
Photo @ Feli Chic'Cuisine
This elegant dessert harmonizes the creamy frangipane layer, made with almond flour and enhanced by caramelized butter, with the subtle sweetness of ripe strawberries, all embraced within a delicate, golden pastry crust.
Photo @ Feli Chic'Cuisine
​​“​Taste, which enables us to distinguish all that has a flavor from that which is insipid."― Jean Anthelme Brillat-Savarin​

 

*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.

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