Strawberry Marzipan Tart

Here’s a summery treat that’s pretty irresistible, comes together in a flash, and will disappear before your very eyes. Actually, that’s true in two ways, first because your family and friends will dive right in, and second, because it’s a fragile little tart and doesn’t keep at all, so you want to encourage second helpings, or even thirds.

I’ve had this recipe for so long that I don’t know where it came from, but I’m guessing it was in the inimitable Sunset Magazine, somewhere in the 1970s. It’s not at all dated, though, and now’s the moment to whip one up, before the sweet strawberries of early summer give way to cherries, because then you’ll be wanting to make a clafoutis, and I’ll be wanting to give you the recipe for the best clafoutis ever. So gather a group of strawberry-lovers, and here we go.

Strawberry Marzipan Tart

For the crust:
1 cup flour
1/2 cup butter
2 T powdered sugar

Whirl these together in the food processor to a fine powder. That’s right, there’s no liquid at all in this crust. Press the powder firmly into a tart pan and chill for 15 minutes. Preheat the oven to 425° and bake the chilled crust for 8-10 minutes, until uniformly golden.  Let cool.

For the filling:
1/2 cup almond paste
1 egg white
1/4 cup powdered sugar
2 T butter, softened
1/4 tsp almond extract

Without washing the food processor after making the crust, whirl filling ingredients together until smooth and creamy.  Spread on the cooled crust.

To assemble:
1 large basket ripe strawberries
jelly for glazing – I use guava
sliced, toasted almonds

Wash and dry strawberries, remove stem, and slice them in half. Arrange the strawberries decoratively on the marzipan filling. Heat the jelly slightly to liquefy it and brush it lightly over the strawberries to make them shine. Fill in the spaces between the berries with the lightly toasted almonds.

Don’t make this more than a couple of hours ahead of time, and try not to have leftovers, unless you want pudding. The crust has a tendency to dissolve into the filling, and although you will still have a delicious goo, goo it will be. It’s of the moment, a carpe diem sort of thing, just like sweet summer itself.

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3 Comments on “Strawberry Marzipan Tart”

  1. Nancy Says:

    I’ve just finished an orgy of baking and, to my mind, perfecting chocolate tortes. They keep, they chill, they leave one feeling sated with heavy rich flavors that may belong more properly to winter (although, in my opinion, chocolate knows no season).

    This recipe looks like the perfect counterbalance, just right for midsummer in its ephemeral delicacy. Thanks!

  2. Della Says:

    This looks beautiful, delicious and easy to make – it’s on my list 🙂
    Thank you!


  3. […] crust is the same as the crust for this Strawberry Marzipan Tart, and this is an adaptation of the same recipe series in, I believe, Sunset Magazine, oh so long […]


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