Strawberry tart in an almond nut crust

• 5 ounces finely ground blanched almonds
• 1/4 pound unsalted butter, at room temperature
• 4 tablespoons sugar
• 1 1/2 cups flour
• 1 small egg, beaten
• 1/2 teaspoon vanilla extract
• 3 pints of perfect, ripe strawberries, approximately
• 1 six-ounce jar of red-currant jelly
• 1 tablespoon plain gelatin
• 1/4 cup Grand Marnier
• Nasturtium flowers for garnish, optional

1. Mix all the crust ingredients together until well blended.
2. Press into a nine-inch tart pan with a removable bottom, taking care to keep the thickness of the crust uniform.
3. Chill for 30 minutes.
4. Preheat oven to 350 degrees.
5. Bake for 15 to 20 minutes, or until a light golden color.
6. Cool before filling.
7. To assemble, hull the berries and arrange them upside down in the tart shell.
8. Prepare a glaze by melting the jelly, gelatin and Grand Marnier in a saucepan.
9. Stir over low heat until mixture is clear.
10. Spoon or brush over the berries.
11. Decorate the tart with bright orange nasturtium flowers.

ground blanched almonds, butter, sugar, flour, egg, vanilla, perfect, redcurrant jelly, gelatin, grand marnier, flowers

Taken from cooking.nytimes.com/recipes/6132 (may not work)