Strawberry Tart with Almond Cream

Strawberry Tart with Almond Cream


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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