# What You'll Need:
→ 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, optional
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 fresh lemon juice
→ Assembly
17 - 1 tablespoon milk or heavy cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling
# Directions:
01 - In a large mixing bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a small bowl, cream together the almond flour, sugar, and softened butter until well combined. Add the egg, vanilla extract, almond extract if using, and salt. Mix until the filling is smooth and uniform.
03 - In a separate bowl, combine sliced strawberries with sugar, cornstarch, and lemon juice. Toss gently to coat evenly and let sit at room temperature.
04 - Set the oven to 400 degrees Fahrenheit. Line a standard baking sheet with parchment paper.
05 - On a lightly floured work surface, roll the chilled pastry disk into a 12-inch circle approximately 1/8-inch thick. Transfer carefully to the prepared baking sheet.
06 - Distribute the frangipane mixture evenly over the center of the pastry, maintaining a 2-inch border around the edges.
07 - Layer the prepared strawberries and their juices over the frangipane filling in a single layer or slightly overlapping pattern.
08 - Fold the pastry border inward over the filling, creating natural pleats as needed. The strawberries should remain partially exposed in the center. Brush the folded pastry edges with milk or cream and sprinkle with coarse sugar.
09 - Place in the preheated oven and bake for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling at the edges.
10 - Remove from the oven and allow to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature.
