Almond And Strawberry Tart Recipe

  1. Heat oven to 350 degrees.
  2. In the bowl of a food processor, combine flour and salt.
  3. Cut 1/2 c. plus 3 Tbsp.
  4. unsalted butter, chilled, into cubes and add in to bowl.
  5. Process till the mix resembles coarse crumbs.
  6. Add in 1/2 c. confectioners' sugar and egg yolks.
  7. Pulse till the mix begins to create clumps.
  8. Transfer to plastic wrap, flatten into a disk.
  9. Refrigeratetill very hard (about 1 hour).
  10. Coarsely grate the pastry into a 12-inch loose-bottomed, fluted tart pan.
  11. Using the palm of your hand, gently press the pastry proportionately into the pan, making sure to cover the bottom and sides of the tart pan completely.
  12. Line the pastry with foil, and fill with pie weights or possibly dry beans.
  13. Transfer to oven, and bake 10 min.
  14. Remove from oven, and carefully remove the foil and weights.
  15. Return to oven and bake till very light brown, about 10 min.
  16. Remove from oven.
  17. Transfer to a wire rack and let cold.
  18. Reduce oven temperature to 300 degrees.
  19. Place almonds in the bowl of a food processor.
  20. Pulse the almonds till fine.
  21. Remove from processor and place in a mixing bowl.
  22. Let remaining 1 c. of butter come to room temperature.
  23. Place the butter and sugar in the bowl of a food processor.
  24. Process till the mix is light and creamy.
  25. Add in almonds and Large eggs, one at a time.
  26. Spread mix into the cooled pastry and bake till top is golden, about 45 to 50 min.
  27. Remove from oven.
  28. Transfer to a wire rack and let cold.
  29. Place the strawberries standing upright on tart, in a circular pattern.
  30. Dust the tart with confectioners' sugar.
  31. This recipe yields 10 to 12 servings.

flour, salt, butter, unsalted butter, confectioners, egg yolks, sugar, sugar, whole blanched almonds, eggs, strawberries

Taken from cookeatshare.com/recipes/almond-and-strawberry-tart-63534 (may not work)

Another recipe

Switch theme