Amaretto Strawberry Italian Cream Tart

Sunday, April 18, 2010
Making a gourmet fruit tart is actually pretty simple and you can find several of these in Italian or French pastry shops all over Europe.

Making the pastry crust with toasted almond, then it gets brushed with a delicious Amaretto after cooling, filled with a delectable vanilla pastry cream, and topped with fresh fruit, and finish by brushing on a warmed glaze.

You can use any kinds of fruits you prefer, we seem to always like the strawberry Amaretto combination or whatever the season is for strawberries, raspberries, blueberries, blackberries, and kiwi they all work great.

Use like to stick to the same color glaze as the fruits when trying to adapt the original recipe so you can decide what you're tart should have on it for the glaze.

You will need to have a removal bottom tart pan to make life easier for removal so it looks perfect when serving just like from a 5 star European bakery.


If you would like our step by step recipe just scroll to our printable recipe card at the bottom and skip all the suggestions and tips in this recipe post.







Step By Step

  • first make the crust the almonds go in the pan then the dough
  • while baking make the delicious Italian pastry cream
  • cool the crust  brush with Amaretto add some of the jam 
  • refrigerate the cream for 2 hours before filling
  • fill then top with fruit
  • add a warm glaze on the fruit



Fruits To Use

  • strawberries
  • raspberries
  • blueberries
  • blackberries
  • kiwi
  • diced mango
  • chopped pitted fresh bing cherrie
  • sliced peaches



Tips

  1. weigh the crust down with dried beans to keep for puffing up
  2. do not overwork the dough
  3. if the edges of the dough start to get too brown wrap with foil and continue baking
  4. chill the cream for at least 2 hours
  5. use a good Amaretto liquor or substitute Amaretto syrup found in speciality stores that goes in coffee
  6. refrigerate any leftover up to 2 days



Tools Needed

  1. rolling pin
  2. pastry brush
  3. tart pan with removal bottom
  4. pie weights or beans
  5. fork
  6. board or mat for rolling the dough
  7. bowl
  8. measuring cups and spoons
  9. saucepan for making the filling and spoon
  10. whisk



Glazing the Fruits

  • use a clear jam and coordinate the fruits your using
  • apricot
  • peach
  • raspberry
  • strawberry



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Gourmet Tarts Made Easy



If you love the pastry in Rome, Italy, this may be your chance to recreate one at home with our step by step tart instuctions.

The beautiful art work will impress not only you but your guests will be honored to be served this delicious tart.

Since my grandmother was born and learned to cook there, she always made the pastry cream from scratch, so don't cut corners with this one, it's worth the extra work.

Hope you enjoy a fancy gourmet pastry tart all made from scratch with a little taste of European flair.


Amaretto Strawberry Italian Cream Tart

Amaretto Strawberry Italian Cream Tart

Yield: 10
Author: Claudia Lamascolo
Prep time: 20 MinCook time: 25 MinInactive time: 15 MinTotal time: 1 Hour
A gourmet Amaretto-filled pastry cream tart topped with fresh strawberries with toasted almond crust.

Ingredients

  • Tart Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup salted butter softened
  • 1/4 cup granulated white sugar
  • 1 large egg, lightly beaten
  • Sliced almonds
  • For the bottom of the crust after it's baked:
  • 1/4 cup Amaretto
  • 1/2 cup Raspberry or Blackberry seedless jelly
  • Italian Pastry Cream
  • 2 cups whole milk
  • 1 teaspoon Amaretto
  • 1 teaspoon pure vanilla extract
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon unsalted butter

Instructions

  1. Crust Directions:
  2. Mix the first four ingredients and refrigerate for 30 minutes.
  3. Roll out on a lightly floured board lined with wax paper with a rolling pin around 1/2 inch thick.
  4. On the bottom of the sprayed removal bottom tart pan, add slivered almonds to line the bottom of the pan.
  5. Place rolled dough onto the removal bottom tart pan on top of the almonds.
  6. Shape into the pan making sure edges reach the top for shrinkage.
  7. Bake at 350 until edges start to brown around 25 minutes.
  8. Cool, remove from tins onto wax paper.
  9. With a pastry brush add the Amaretto to the cooled crust then add jam/jelly on top.
  10. Filling Directions:
  11. Filling: In a medium saucepan, heat the milk and vanilla to a boil.
  12. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
  13. Whisk in 1/4 cup of the hot milk mixture until incorporated with milk and vanilla.
  14. Whisk in the remaining hot milk mixture.
  15. Using a strainer into the saucepan, pour the mixture through a strainer back into the saucepan.
  16. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
  17. Remove from the heat and stir in the butter and Amaretto.
  18. Let cool slightly.
  19. Chill at least 2 hours
  20. Glaze:
  21. Fruit can range from strawberries, blueberries, raspberries, kiwi, orange slices, grapes, mango, banana, etc.
  22. Use 1/2 cup of any kind of jelly that is similar in color, above is seedless red raspberry, place in microwave for 25 seconds until melted and brush over sliced arranged fruits.
  23. Start at the edge and work to the middle layering the fruits.
  24. I always put a center of the fruit of the same thing last.
  25. I clustered raspberries in the center of this one to even off as you finish arranging fruits depending on the size it may be uneven so the center is a good place to fill that space to even it off.

Notes

Fruits To Use

  • strawberries
  • raspberries
  • blueberries
  • blackberries
  • kiwi
  • diced mango
  • chopped pitted fresh bing cherries
  • sliced peaches


Tips

  1. weigh the crust down with dried beans to keep for puffing up
  2. do not overwork the dough
  3. if the edges of the dough start to gets too brown wrap with foil and continue baking
  4. chill the cream for at least 2 hours
  5. use a good Amaretto liquor or substitute Amaretto syrup found in specialty stores that goes in coffee
  6. refrigerate any leftovers for up to 2 days


Nutrition Facts

Calories

399.55

Fat (grams)

16.12

Sat. Fat (grams)

8.98

Carbs (grams)

54.53

Fiber (grams)

0.74

Net carbs

53.8

Sugar (grams)

31.83

Protein (grams)

6.66

Sodium (milligrams)

122.63

Cholesterol (grams)

175.7
pastry filled tart, Amaretto Strawberry Cream Tart, Almond Crust Strawberry Cream Tart, Gourmet Strawberry Tart, Italian Strawberry pastry cream tart
dessert recipes, amaretto recipes, tart recipes, pastry cream recipes
Italian, American, French


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37 comments

  1. This looks so good! What a beautiful dessert for for guests. I love the Amaretto with the strawberries...that has to be delicious!

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  2. Out of all the things I've ever made, this is one I haven't tried. This looks absolutely gorgeous! I love the beautiful strawberries and I can imagine the almonds on the bottom add a wonderful crunch! Have fun with your family!

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  3. I love the almonds worked into the crust. What a beautiful tart!

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  4. This tart sounds wonderful! I love the almonds on the bottom of that tart crust, very cool!

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  5. That almold trick is genius, so cool. You need to join the International Incident Crew! You could have done this and called it a strawberry pizza tart!!!

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  6. I love love your recipe !! It reminds me of these amazing strawberry tarts I used to buy when I lived in Paris. Lovely colors in the photos:)

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  7. I love love your recipe !! It reminds me of these amazing strawberry tarts I used to buy when I lived in Paris. Lovely colors in the photos:)

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  8. Love the addition of the almonds to the crust! I must try it out!

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  9. Nuts in crusts are fantastic...looks luscious as always, Claudia!

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  10. Claudia - The almonds baked into the pie crust is brilliant!

    LOVE the strawberries and Amaretto together. You really know how to make your guests feel uber special.

    Wonderful!!!

    Ciao, Devaki @ weavethousandflavors

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  11. This looks so good - I am a big almond lover so it really appeals to me!

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  12. this is fantastic tart,claudia!delicious and gorgeous!

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  13. i must have this! i go crazy with anything containing amaretto. beautiful dessert!

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  14. O yum, what a fabulous tart! It is just gorgeous!

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  15. Wow, this looks fantastic! Perfect use for all the Strawberries I bought this weekend. :)

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  16. What a gorgeous tart! I really like your version with the sliced almonds on the bottom! and of course the touch of amaretto makes it unique.

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  17. What a beautiful tart! It's very original!

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  18. Looks fantastic. Bet there were no left overs.

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  19. A tart like no other I've ever seen! Love the almonds on the crust and the amaretto with the strawberries :)

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  20. Wow! Just beautiful! Love amaretto and Italian pastry cream!
    This is sheer perfection!!

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  21. Oh lord this tart looks fabulous!!! I'm drooling!

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  22. This is a beautiful tart! I just saw a recipe for a strawberry tart that used port as a glaze, but I love the amaretto here. Much better!

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  23. This looks so beautiful and yummy! I love strawberries and with the cream and almonds mmmmm!

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  24. This is a gorgeous dessert! I love the almond crust!

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  25. That tart looks really good! The almond flavours would go really well with the strawberries.

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  26. How beautiful. I have everything to make this. I love the sliced almonds underneath. I use a lot of seedless raspberry and strawberry jams to bump up the flavor of fresh berries. Sounds like you had a fun time with the Fam. I enjoyed your pictures. Can't wait to make the strawberry pie. Yum!

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  27. I am honestly salivating here just contemplating having a slice which I know I cannot unless I make this recipe, but the pics demonstrate how fantastic this recipe is ..well done I love you even more so your cooking :D marvellous xxxx

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  28. Claudia this caught my attention with all those beautiful strawberries, so I just had to make this !! An absolutely wonderful recipe !! My family enjoyed it so much, thanks for sharing.

    Susan Nero

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  29. Thanks Susan so glad you liked, it I had wished I made two...that day :)

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  30. This looks AMAZING!!! I love amaretto!!!

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  31. Claudia, this is gorgeous!! Love the booze in the crust. :)

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  32. beautiful tart and I love the booze in the crust!

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  33. This tart looks so adorable!Really gorgeous dessert for the evening with the family :-)

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Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia