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A trick to doing the almond cream is to
use the food processor. Add the almonds and sugar with the steel knife in the
processor. Process the almonds until the almonds are ground. Switch to the
plastic blade to finish the cream. Beat the egg just a little before adding it. |
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Strawberry Tart with Almond Cream
Crust:
1 1/2 C. flour
1/4 C. confectionary sugar
1/2 t. baking powder
1 egg
8 T. cold butter
In a medium bowl, combine the flour, sugar and baking powder. Mix well. Cut in
the butter with a pastry cutter. Add the egg and mix until the dough forms a
ball.
On a lightly floured board, roll out the dough to 1/8 inch thick. Fit the dough
into a 9 1/2 inch fluted tart pan. Prick the bottom of the tart shell with a
fork. Chill for at least 30 minutes.
Almond Cream Filling:
8 T. butter softened
1/2 C. slivered almonds finely ground
1/3 C. sugar
1/4 C. flour
1 egg
Combine all the ingredients in a bowl and beat until smooth. Spread out in the
bottom of the tart pan. Bake at 350°F. for about 30 minutes, until the crust is
golden and the filing lightly browned. Cool.
To serve:
Spread a thin layer of strawberry jam over the almond cream.
Clean and half about 4 Cups fresh strawberries. Starting with the outside edge,
arrange strawberries, cut side down. Sprinkle the strawberries with 2 T.
confectionary sugar or you can use apricot jelly melted and brush it on.
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