Strawberry Vanilla Tart
Cook time
Total time
Serves: (1) 9" round or 14" x 4½" rectangular tart
Tart Dough
  • 1½ cups (239 g) all-purpose flour
  • ¾ cup (150 g) sugar
  • zest from 1 lemon
  • pinch of salt
  • ¾ cup (176 g) unsalted butter, cut into 1-in pieces, slightly softened
  • 1 large egg
Strawberry Filling
  • 1½ lbs (about 5 cups, or 450 g) fresh strawberries, hulled and halved
  • ¼ cup (50 g) light brown sugar
  • 2 tbsp vanilla extract
  • pinch of salt
  • ½ cup (83 g) whole unsalted, unroasted almonds
  • 3 tbsp arrowroot starch flour
Chamomile Syrup
  • ¼ cup (50 g) sugar
  • ¼ cup (50 ml) water
  • 1 lemon peel
  • 3 tbsp dried chamomile flowers
For the tart shell:
  1. Combine all the ingredients except the butter in a large mixing bowl. Toss until the ingredients are combined. Alternatively, you can do this in a food processor.
  2. Add in the butter and knead into the mixture with your hands for several minutes until the mixture start to come together into a ball. If you're doing this with a food processor, process just until the mixture forms large crumbs that hold together when you press them.
  3. Gather all the dough together and press into a 9" round or 14" x 4½" rectangular tart pan. Make sure to spread the dough out and up evenly to prevent an overly thick bottom or sides.
  4. Whisk the egg in a small bowl and add a small bit of water. Brush lightly over the top of the crust with a pastry brush.
For the filling:
  1. Combine strawberries with the brown sugar, vanilla, and salt in a large bowl.
  2. Process almonds in a food processor until they are small crumbs. Stir into the strawberry mixture and let macerate for 30 minutes.
To bake the tart:
  1. Preheat the oven to 350 degrees F.
  2. Drain some of the excess liquid from the macerated strawberry mixture, and stir in the arrowroot starch.
  3. Pour the filling into the tart shell, and bake for 45 to 50 minutes. Let cool on wire rack for at least 2 hours before slicing.
For the chamomile syrup:
  1. While the tart is baking, combine the sugar and water in a medium saucepan. Stir over medium-high heat with a wooden spoon until the sugar dissolves.
  2. Bring the water to a simmer and add the lemon peel and chamomile. Remove from heat and let steep for 15 minutes.
  3. Pour syrup through a fine mesh sieve into a small bowl and let cool. Drizzle some over the top of the strawberry tart.
Recipe by Dessert First at