# Components:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 2 teaspoons granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water
→ Frangipane
06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 2 tablespoons unsalted butter, softened
09 - 1 large egg
10 - 1/2 teaspoon vanilla extract
11 - 1/4 teaspoon almond extract
12 - Pinch of salt
→ Strawberry Filling
13 - 2 cups fresh strawberries, hulled and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon cornstarch
16 - 1 teaspoon lemon juice
→ Assembly
17 - 1 tablespoon milk or cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling
# Preparation Steps:
01 - In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a small bowl, cream together almond flour, sugar, softened butter, egg, vanilla extract, almond extract, and salt until smooth and well combined.
03 - In a bowl, toss sliced strawberries with sugar, cornstarch, and lemon juice. Set aside to macerate.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll chilled pastry into a 12-inch circle. Transfer to prepared baking sheet.
06 - Spread frangipane evenly over the center of dough, leaving a 2-inch border around the edges.
07 - Arrange macerated strawberries over the frangipane layer.
08 - Fold pastry edges over the filling, creating pleats as needed. Brush exposed pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes until crust is golden brown and filling is visibly bubbling at the edges.
10 - Remove from oven and allow to cool slightly before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.
