# 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
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
# How To:
01 - In a mixing bowl, combine flour, sugar, and salt. Cut the cold cubed butter into the dry mixture using a pastry cutter or fingertips until resembling coarse breadcrumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form into a flat disk, wrap with 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, and salt, mixing until the mixture reaches a smooth, spreadable consistency.
03 - In a separate bowl, combine sliced strawberries with sugar, cornstarch, and lemon juice. Toss gently to coat all berries evenly. Allow to sit at room temperature while preparing other components.
04 - Preheat oven to 400 degrees Fahrenheit. Line a standard baking sheet with parchment paper to prevent sticking and facilitate cleanup.
05 - On a lightly floured work surface, roll the chilled pastry into a 12-inch circle approximately 1/8 inch thick. Transfer carefully to the prepared baking sheet.
06 - Spread the prepared frangipane evenly over the center of the pastry circle, maintaining a 2-inch border around all edges to allow for proper folding.
07 - Distribute the macerated strawberries in an even layer directly over the frangipane, reserving any accumulated liquid for serving or discarding as preferred.
08 - Fold the pastry border up and over the filling, creating rustic pleats as the dough naturally wraps around the filling. Brush the exposed pastry with milk or cream, then sprinkle with coarse sugar for texture and caramelization.
09 - Place in preheated oven and bake for 35 to 40 minutes until the pastry crust achieves a deep golden-brown color and the filling shows gentle bubbling at the edges.
10 - Remove from oven and allow to cool for 5 to 10 minutes before slicing. Serve at preferred temperature with accompaniments as desired.
