This Strawberry Bakewell tart is a fruity, bright burst of springtime and the perfect addition to your Pesach table. It has a crisp, nutty almond-flour crust, a layer of tart strawberry jam, fresh strawberries, and a creamy almond frangipane filling that bakes up to a beautiful golden brown. It might look fancy, but I promise it’s simpler than it sounds and the taste is definitely worth the effort! This tart would also be delicious with raspberries and raspberry jam for a fun twist.
Serve with a dusting of confectioners’ sugar and some fresh berries on the side for a perfect holiday dessert.
Preheat oven to 350 degrees Fahrenheit. Spray a tart pan liberally with nonstick cooking spray.
In a large mixing bowl, whisk together almond flour, sugar, and salt.
Gently stir in melted coconut oil until mixture resembles coarse crumbs. Drizzle in water and mix again.
Press crust mixture into the tart pan in an even layer across the bottom and up the sides. I like to spray my hands and a measuring cup with nonstick cooking spray, pressing the bottom of the cup along the crust to get it perfectly even.
Bake 10 minutes and let cool while you make the filling.
In the bowl of a stand mixer (or with a bowl and hand mixer), beat margarine and sugar until light and fluffy.
Beat in eggs, one at a time. Beat in vanilla and almond extracts.
Beat in almond flour and salt, mixing until it resembles a thick cake batter. Set aside.
Spread jam in an even layer over the bottom of the cooled crust.
Spread filling over jam.
Sprinkle chopped strawberries over the filling.
Bake 45 to 55 minutes, until filling is golden brown, puffed, and just set in the middle.
Let cool completely. Dust with confectioners’ sugar and serve with fresh berries.
Sponsored by Gefen