Monday, March 30, 2009

Glazed Strawberry Tart

1 1/3 c all-purpose flour
1/2 c finely ground almonds
1/3 c sugar
1 t grated lemon rind
1/4 t salt
6 T cold butter, cut into pieces
1 egg
1 t vanilla
3/4 c seedless raspberry or strawberry jam
1 t lemon juice
2 pints strawberries, hulled & sliced
sweetened whipped cream (optional)

Stir together flour, almonds, sugar, lemon rind and salt in a large bowl.  Cut butter into flour mixture with a pastry blender or 2 knives, until coarse crumbs form.  Whisk together and eggs and vanilla in a small bowl; stir into flour mixture until a dough forms.  Shape into a disk. Wrap in plastic and refrigerate for at least 1 hour or overnight.

Preheat oven to 350 degrees.  Grease and flour a baking sheet; pat into a 10-inch circle, forming a high edge.  Pierce bottom of dough all over with a fork.  Bake until slightly browned, about 25 mins.  Place baking sheet on a wire rack and cool for 10 mins.  Transfer shell to rack to cool completely.  Melt jam with lemon juice in a small saucepan over low heat until spreadable.  Spread 1/2 c jam mixture over bottom of shell.  Arrange berries on top, cut sides down.  Brush with remaining jam mixture.  Serve with whipped cream on the side.

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