A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Gluten-Free Strawberry-Almond Tart

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Gluten-Free Strawberry-Almond Tart Recipe

Buttery and rich, the crust for this tart, which comes courtesy of Aran Goyoaga, couldn't be simpler: just press it into the pan and bake.

At a glance

4 1/4" x 13 3/4" rectangular tart
Nutrition information


Choose your measure:



  • 1 pound fresh strawberries (washed, hulled, and quartered)
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1 teaspoon lemon juice
  • 2 tablespoons sliced almonds


  1. Preheat the oven to 350°F.
  2. To make the dough: Whisk together the all-purpose flour, almond flour, sugar, and salt in a mixing bowl. Work the cold, diced butter into the flour between your fingers until the mixture has the consistency of sand. Add the milk and mix with a fork until a wet, crumbly dough is formed.
  3. Press 2/3 of the dough into a 4 1/4" x 13 3/4" rectangular tart pan, starting at the bottom and working the dough up the sides. Reserve the remaining dough for the topping.
  4. Chill the tart dough in the pan and the remaining 1/3 for the topping for 30 minutes.
  5. For the filling: Toss together the strawberries, sugar, cornstarch, vanilla seeds, and lemon juice in a bowl and let rest at room temperature while the dough chills.
  6. Fill the tart crust with the strawberry mixture and crumble the reserved dough on top. Sprinkle with the sliced almonds.
  7. Place the tart on a baking sheet to catch any butter that seeps out during baking. Bake the tart for 45 to 50 minutes, until it's golden brown. Remove it from the oven and let the tart cool before slicing.
  8. Store any leftovers in the refrigerator, well wrapped, for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size 1 piece, 129g
  • Servings Per Batch 8 to 10 servings
Amount Per Serving:
  • Calories 380
  • Calories from Fat 216
  • Total Fat 24
  • Saturated Fat 12g
  • Trans Fat 0.5g
  • Cholesterol 45mg
  • Sodium 300mg
  • Total Carbohydrate 37g
  • Dietary Fiber 1g
  • Sugars 16g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.