This Strawberry Crumble Tart is a delightful tribute to the peak of strawberry season, combining the natural sweetness of fresh strawberries with a nutty almond flour base and a rich, crumbly topping. Perfect for showcasing the best of summer’s bounty, this tart is best enjoyed warm, with a scoop of vanilla ice cream melting over each slice, offering a sublime contrast in temperatures and textures.
Why You’ll Love This: The simplicity of this recipe allows the flavor of the strawberries to shine, complemented by the texture of the crumbly, buttery base and topping. It’s a versatile dessert that can adapt to both fresh and frozen strawberries, ensuring you can enjoy this treat outside of strawberry season too. The use of almond flour adds a delightful nuttiness and makes the base slightly more nutritious than your typical tart.
Perfect Occasion: This Strawberry Crumble Tart is perfect for summer picnics, late brunches, or as a sweet ending to a backyard barbecue. It’s also an excellent choice for a casual dessert at gatherings or simply as a delightful treat to enjoy on a warm evening on the porch.
Decoration Tips: For a beautiful finish, dust the tart with a light sprinkle of icing sugar just before serving. If serving at a gathering, pair each slice with a fresh strawberry fan or a mint leaf for a touch of elegance. Adding flaked almonds to the crumble mixture not only introduces a pleasant crunch but also enhances the tart’s visual appeal.
Ingredients:
- For the Base:
- 1 3/4 cups almond flour
- 3/4 cup plain flour
- 1/4 cup solid coconut oil
- 1/4 cup maple syrup
- For the Strawberry Layer:
- 2 cups strawberries, fresh or frozen, chopped
- For the Crumble:
- 1/2 cup almond flour
- 1/3 cup plain flour
- 5 tbsp solid coconut oil
- 3 tbsp maple syrup
- Flaked almonds (optional for extra crunch and nuttiness)
Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (356°F). Prepare a tart tin by lightly dusting it with flour.
- Prepare the Base:
- In a bowl, mix together the almond flour, plain flour, coconut oil, and maple syrup. Use your fingertips to rub the coconut oil into the flours until the mixture resembles fine breadcrumbs. Ensure there are no large lumps.
- Press the mixture into the base and up the sides of the tart tin. Prick sporadically with a fork.
- Par-bake the base for about 10 minutes, or until slightly golden around the edges. Remove from the oven and set aside.
- Make the Crumble:
- In a small bowl, mix the crumble ingredients together. Rub the mixture with your fingertips until it achieves a wet sand consistency.
- Assemble the Tart:
- Scatter the chopped strawberries evenly over the slightly cooled base.
- Generously sprinkle the crumble mixture over the strawberries.
- Bake the Tart:
- Return the tart to the oven and bake for approximately 20-25 minutes, or until the crumble is golden and the strawberries are bubbly.
- Cool and Serve:
- Allow the tart to cool slightly in the tin. Dust with icing sugar just before serving.
- Serve warm, ideally with a scoop of vanilla ice cream for the perfect flavor combination.
Storage: Store any leftovers in the refrigerator, covered, for up to 3 days. Reheat in the oven or serve at room temperature for a delicious treat.
Enjoy this Strawberry Crumble Tart as a heartwarming celebration of strawberry season, sure to become a favorite for its delightful simplicity and irresistible flavor!
