# 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 mixing bowl, combine flour, sugar, and salt. Cut in the cold cubed butter until the mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time, mixing gently just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - In a small bowl, cream together almond flour, sugar, and softened butter until combined. Add the egg, vanilla extract, almond extract if using, and salt. Mix until smooth and fully incorporated.
03 - In a bowl, toss sliced strawberries with sugar, cornstarch, and lemon juice. Allow to macerate for 10 minutes to release juices.
04 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured surface, roll out the chilled pastry into a 12-inch circle. Transfer to the prepared baking sheet.
06 - Spread the frangipane cream evenly over the center of the pastry circle, leaving a 2-inch border around the edges.
07 - Arrange the macerated strawberries over the frangipane layer, distributing evenly.
08 - Fold the pastry border over the filling, creating pleats as needed. Brush the exposed pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes until the crust is deep golden brown and the filling is visibly bubbling at the edges.
10 - Remove from oven and allow to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature with optional whipped cream or vanilla ice cream.
