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Strawberry and berry frangipani tart

I was inspired to create an all-round fresh tart that everyone would Love. I made this tart one-day for the Le Petit Gateau and never looked back. This is also my favourite berry compote recipe. Makes 1 large tart.


  • Shortcrust

  • 200gr Butter

  • 5gr Salt

  • 80gr Caster sugar

  • 250gr Plain flour

  • 3 Egg yolk

  • 1 punnet of fresh strawberries

  • Berry compote

  • 70ml Lemon juice

  • 2 unit Orange zest

  • 40 gm Caster sugar

  • 40 gm Corn flour

  • 450 gm or 3 punnets of assorted berries


  • Shortcrust:

  • 1.

    Combine at room temperature butter with salt and sugar in a mixer with a paddle.

  • 2.

    Sift the flour, then poor in the mixture

  • 3.

    Then lastly add the egg yolk. Reserve in the fridge for 1 hour then roll the tart.

  • Berry compote:

  • 1.

    In a cold pan add the juice, zest, sugar and corn flour and then mix well. Then on a medium high, bring it to the boil while constantly stirring. Follow by adding the fresh berries. Then place on the tart. When decorating, place a layer or two off fresh strawberries on the edges of the tart.

  • 2.

    Powder the tart with icing sugar to create extra shine.

  • Finishing touches:

  • 1.

    You can place edible flowers on top for garnish. Serve with matching wine.


Recipe courtesy of Melbourne Macaron.

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