Strawberry Tart with Almond Cream
1 1/2 C. flour
1/4 C. confectionary sugar
1/2 t. baking powder
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
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.
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.