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