When Life Gives You Strawberries

We are at the height of the strawberry harvest season in California. For the last few weeks, whenever I walk into the market, I have been practically stumbling over strawberries larger than the size of my nose. Have you noticed these California Giant Berries in…

When Life Gives You Strawberries

Strawberry-Blackberry-Tart-with-Almond-CrustWe are at the height of the strawberry harvest season in California. For the last few weeks, whenever I walk into the market, I have been practically stumbling over strawberries larger than the size of my nose. Have you noticed these California Giant Berries in your local produce section?

I can’t help but be mesmerized by these gargantuan strawberries that look like they’ve been injected with collagen. Putting a fully loaded tray of luscious strawberries as heavy as a newborn baby into my shopping cart is irresistible. Even if I have a smidgen of doubt whether we will eat them all, I buy them, because how could you not? Strawberries at any other time of year are just not the same.

It certainly does not go to waste. The strawberries go into smoothies, yogurt parfaits, with cereal, over oatmeal, dipped in chocolate, and of course, into baked goods.

Oh yes. I have been baking with these Giant Strawberries like a madwoman.

And when life gives you strawberries, you make a tart.

Well, actually, I felt like having a a strawberry pie the other day, but truth be told, I was feeling rather lazy about rolling out pie dough. So, a tart was the next best thing.

This Strawberry-Blackberry Tart with Almond Crust is all about simple, rustic goodness. I love uncomplicated desserts like this! I incorporated almond meal to the crust to give it a bolder flavor and simply pressed the dough into the tart pan. Topped with macerated berries and served with whipped cream (a must), you have a no fuss treat perfect for this time of year.

Strawberry-Blackberry-Tart-Tri

Strawberry-Blackberry Tart with Almond Crust

For the filling:

  • 2 cups berries (halved strawberries, blackberries)
  • 1/4 cup sugar
  • 1 tablespoon sugar (set aside)

For the crust:

  • 3/4 cup flour
  • 1/2 cup almond meal
  • 3 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 7 tablespoons unsalted butter, chilled and cut into small pieces
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Preheat oven to 400 degrees Fahrenheit.

In a bowl, combine berries and 1/4 cup sugar and set aside.

In a food processor, pulse flour, almond meal, sugar, salt, butter, egg yolk, and vanilla extract until the dough starts to come together into a ball. Press the dough into an ungreased 8 inch tart pan with a removable bottom. Place the pan on a baking sheet and bake in the oven for 15 minutes.

Remove pan from oven and arrange the berries on the crust. Lower heat to 350 degrees. Sprinkle juices from macerated berries and 1 tablespoon sugar on the berries and return to oven. Bake for 30-40 minutes or until berries are tender. Cool on a wire rack. Serve warm or at room temperature with whipped cream.

Whipped Cream

  • 1 cup heavy cream
  • ¼ cup sugar
  • Splash of vanilla
In a cold mixer bowl (I like to put my mixer bowl and whisk in the freezer beforehand), whisk ingredients until soft peaks form.

Comments

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    • Liren

      LOL! Thank you for the ultimate compliment! Glad to make you drool – hope you enjoy the tart when you make it!

      Reply
  1. David

    Hi Liren, that tart looks absolutely amazing!
    In the middle of June we’ll have fresh strawberries in Sweden. I know, we have to wait yet another month, but believe me, nothing tastes as good as those swedish strawberries!
    I love that you used almond in the crust, it gives it a little more taste.

    Reply
    • Liren

      Oh, I can only imagine what sweet things will come out of your kitchen once the Swedish strawberries in season! I can’t wait to see!

      Reply
  2. Judy

    Hi Liren, Congrats on the Top 9. :) Such a beautiful fruit tart! I must try this before the berries go out of season! Thank you for another wonderful recipe. Cheers, Judy

    Reply
    • Liren

      Judy, thank you so much, I appreciate it!! I’m so excited this made Top 9! Hope you do get to try this :)

      Reply
  3. Jean

    This looks so good, Liren. I’ve been wanting to make something with our berries, too, but haven’t had the time. Maybe this weekend. Great photos, as usual.

    Reply
    • Liren

      Hi Jean! Thanks — hope you find time this weekend to play with your strawberries! Let me know what you do with them :)

      Reply
      • Jean

        Kitchen-Worthy is officially on my “top sites” page on my Mac. I guess that’s how often I pop in here. It was also nice to see your tart in Top 9 on Foodbuzz. :-)

      • Liren

        Thanks, Jean, is it really!?! I’m SO glad you pop in often! That makes my day!

  4. Bibi

    Looks so good. I can’t wait for fresh berries hit the farmer’s market. I love fresh berry tarts.

    Reply
    • Liren

      Bibi, hope you do think of this tart when you see the berries in your farmer’s market! Those are the best berries ever, when you can get them locally!

      Reply
  5. Roti n Rice

    Yes, those strawberries are huge and very sweet too. I just bought two containers full. The tart looks awesome!

    Reply
    • Liren

      Is it just me or do you sometimes get nervous when you buy that many strawberries? Then a few days later, I realize…what was I fussing about?

      Reply
  6. denise @ quickies on the dinner table

    Gorgeous looking tart Liren, and so easy! I love that the crust has almonds in it and you don’t need a rolling pin! Great pictures, but then I’ve come to expect that from you……. you got me wondering though…….just how big IS your nose??!?! Looks pretty normal to me LOL

    Reply
    • Liren

      Hi Denise! Yes, SO easy – love not using a rolling pin — hands are so much easier! LOL, I’d LIKE to think that I have an average to small nose! You should see some of these strawberry monsters. Hubby mentioned that I should have photographed one that showed more perspective…he was right!

      Reply
  7. thepastrykook

    oh how i wish i am living in California right now! i can’t live without strawberries! and your tart. A-MAZING

    Reply
    • Liren

      Thanks! Oh, California is having a great strawberry season it seems..trying to enjoy them while they’re good! Wish you could too!

      Reply
    • Liren

      Aw, Norma, thanks! No one has called my tarts a work of art before.

      Reply
    • Liren

      Patty, it would make a nice picnic treat! Just don’t forget to pack some whipped cream :)

      Reply
  8. Cinda

    Strawberries and blackberries can there be anything better than that! A gorgeous tart and too good to be true. Beautiful photos!

    Reply
    • Liren

      Thank you, Cinda! I am so enjoying the berries, and they were so good in this tart!

      Reply
  9. Stella

    Hey Liren,
    I’m trying this almond crust for sure. All of a sudden, the strawberries look funny here. It’s weird b/c they were beautiful a week ago.
    By the way, I’m on a whip cream kick too lately. I think I’m weighing more because of it too!

    Reply
    • Liren

      Hi Stella, I hope you do try it – I think this almond crust is right up your alley :) Oh dear, are you on a whipped cream kick too? It’s too good (but so bad for my hips!

      Reply
  10. The Housewife

    Looks perfect and oh so good! I need a slice now! :)

    Reply
    • Liren

      Oh, thank you :) I wish I had some leftover to offer! Hope you make it and enjoy it soon!

      Reply
    • Liren

      The berries are everywhere! Good thing they’re SO good for you!

      Reply
  11. Jenn

    Si, siiiiiii belle cette tarte!
    OK, seriously – must stop with en francais…
    but it’s the first thing that came to mind. So gorgeous with the berries and I am i) jealous – because our berry season may be later or poor this year with all the rain; ii) drooling.
    I would expect living in California you would get peak of perfection produce all year round… *sigh*.
    Also, just found out my sister is heading to L.A. AGAIN this year. jealous….. xoxo

    Reply
    • Liren

      C’est vrais, cette tarte est tres belle! Oh dear, did I totally butcher that? It’s been year since my last class in college French! In any case, tarts remind me of France, so I can totally understand why you broke out en francais!

      We do tend to be lucky to have access to wonderful produce in California, but look, you’ve got maple syrup! And poutine! And lots of other goodies! So don’t be jealous. If your sis is headed to LA, though, so should you!

      Reply
      • Jenn

        ugh… I KNOW!!! I know I should be back in Cali right now… or soon (she leaves in a week?). But unfortunately, the company I work for requires that I submit my entire year’s worth of vacation a YEAR in advance and then needs to get approved. It is so depressing. One day, I’ll visit again. Still need to head to Greece.

      • Liren

        For real? You have to figure out vaca plans a full year in advance? So restrictive!!! Hope you get to visit CA soon…though I admit, Greece sounds a wee more fun :)

    • Liren

      Hi Silvia! Oh, i agree, fruit based desserts are wonderful. There’s a serving of fruit in here that counts towards the food pyramid, right?

      Reply
  12. Cristina

    Beautiful seasonal dessert. I may make this, this afternoon…looks irresistible. Delicious presentation photos! The colors are so vibrant.

    Reply
    • Liren

      Hi Cristina! Thank you! I wonder if you did make this this afternoon?? Let me know how it worked out for you!

      Reply
    • Liren

      Thank you :) The next time I see you, this will be on the menu!

      Reply
  13. Josie

    No, no, no. When Life hands you strawberries, you make Strawberry Shortcake! Silly woman :) Or this tart… honestly I am a total sucker for any berry dessert if it is topped with whipped cream.

    Reply
    • Liren

      Oh, strawberry shortcake! Of course, LOL!

      I agree – I’ve been on such a whipped cream kick lately. Who needs ice cream? Well, no, scratch that. Can’t live without either. Seriously, though, the whipped cream is a must. It brings it to another level :)

      Reply
  14. Ruby

    Looks divine! I’ll be surprised if this doesn’t make the Top 9 (although to be honest I’m still a bit fuzzy about how their algorithm works)…

    Reply
    • Liren

      Hi Ruby, thank you! I would be honored if this did make Top 9 – I’m glad you think it’s worthy (and I agree, I’m still very fuzzy on their algorithms).

      Reply
    • Liren

      If you have pie phobia, then this tart is for you. Pie crust can be intimidating, but this is hard to mess up! If you can press dough down flat, that’s all you need. And this is a no frills rustic tart – perfection not needed!

      Reply
    • Liren

      Thank you, Donna, I’m so glad you think so! The berries have been so good lately, just plump and waiting to be photographed!

      Reply
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