Lemon and Strawberry Tart with Almond Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate tart featuring a buttery almond crust, fresh lemon curd, and ripe strawberries. This international-inspired desserts ready in about 75 minutes layers almond flour, granulated sugar, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 45 min Serves 8 International cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a bowl, mix 1 cup almond flour, 1/4 cup granulated sugar, 1/4 cup melted unsalted butter, and 1/4 tsp salt until combined. Press into a 9-inch tart pan.
  2. Step 2: Bake the crust for 12-15 minutes until golden. Let cool completely.
  3. Step 3: In a medium bowl, whisk together 1/2 cup lemon juice, 1/4 cup granulated sugar, 2 large eggs, and 1/4 cup all-purpose flour until smooth.
  4. Step 4: Pour the lemon filling into the cooled crust and bake for 25-30 minutes until set and edges are lightly golden.
  5. Step 5: Let cool to room temperature, then top with 1 cup sliced strawberries and garnish with 1/4 cup fresh mint leaves.

Frequently asked questions

How long does Lemon and Strawberry Tart with Almond Crust take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Lemon and Strawberry Tart with Almond Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Lemon and Strawberry Tart with Almond Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon and Strawberry Tart with Almond Crust for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon and Strawberry Tart with Almond Crust?

International desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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