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Strawberry Almond Tart

Courses: Dessert
Serves: 1 people

Recipe Ingredients

  Cookie Dough
1   Unsalted butter
1/4 cup 49g / 1.7ozSugar
1 teaspoon 5mlVanilla extract
1   Egg yolk
1 1/4 cups 78g / 2.8ozCake flour
  Strawberry Filling
1   Strawberries - rinsed, hulled,
  And sliced
  Almond Filling
1/4 lb 113g / 4ozAlmond paste
1/4 cup 49g / 1.7ozSugar
1   Egg yolk
1 teaspoon 5mlGrated lemon zest
1/2   Butter - softened
1   Egg
3 tablespoons 45mlFlour
1/2 cup 46g / 1.6ozSliced almonds
1   Berries - for finishing
  Confectioners' sugar - for finishing

Recipe Instructions

For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm.

For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour.

Roll the chilled cookie dough on a floured surface and use it to line a 9- to 10-inch tart pan. Arrange the sliced berries evenly on the crust, then top with the almond filling, spreading it evenly with a metal spatula. Strew evenly with the sliced almonds.

Bake the tart at 350 degrees about 25 minutes, until dough is baked through and filling is set. Cool in pan, unmold and dust with confectioners' sugar. Decorate with a few whole berries.

This recipe yields ?? servings.

COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-9090 broadcast 03-20-1998) - Downloaded from their Web-Site -


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