Mr. D.'s Strawberry -Almond Tart

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons sugar
• 1/2 cup cold unsalted butter, cut in pieces
• 1/4 cup ice water
• 4 ounces almond paste
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/4 cup all-purpose flour
• 2 tablespoons sugar
• 18 teaspoon salt
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 pints fresh strawberries, hulled and halved
• Confectioners' sugar, for garnish

1. Place the flour, salt and sugar in a food processor and pulse to combine.
2. Add the butter and pulse until the mixture is the size of small peas.
3. Add the water and pulse until the dough barely begins to come together.
4. Press the dough together with your hands, flatten into a disk, wrap in plastic and refrigerate for 30 minutes.
5. Preheat the oven to 350 degrees.
6. Roll the dough out to a 1/8-inch thickness.
7. Fit it into a 9-inch quiche dish.
8. Line the dish with parchment paper, fill with pie weights or raw beans and bake for 25 minutes.
9. Remove the paper and weights and bake for 2 minutes more.
10. Set aside.
11. Place the almond paste and butter in a food processor and process until smooth.
12. Mix in the flour, sugar and salt.
13. Add the egg and vanilla and process until smooth.
14. Scrape the mixture into the tart shell, spread evenly and bake until set, about 15 minutes.
15. Cool.
16. Make a ring of strawberries around the edge of the dish, leaning the cut side of the berries up against the edge.
17. Repeat, making concentric circles until the tart is covered.
18. Just before serving, sift confectioners' sugar over the top.
19. Cut into wedges and serve.

flour, salt, sugar, cold unsalted butter, water, almond paste, cold unsalted butter, allpurpose, sugar, salt, egg, vanilla, fresh strawberries, confectioners

Taken from cooking.nytimes.com/recipes/7885 (may not work)