Almond Tart

1. 1

   Grease a 10 inch diameter round fluted tart pan with removable base.

2. 2

   For the pastry dough, process the 1/3 cup flour, powdered sugar and chilled butter in a food processor until fine crumbs form. Add egg yolk and 1 tbsp ice water and process again until mixture comes together. Turn out pastry onto a flat surface, then shape into a smooth ball. Roll out between 2 sheets of parchment paper, until large enough to line base and sides of prepared pan. Gently ease pastry into pan and trim edges. Cover with plastic wrap and freeze for 30 mins.

3. 3

   Place a baking sheet in oven, then preheat to 350u00b0F. For the almond filling, beat remaining butter and sugar in a bowl until light and creamy. Add eggs, one by one, beating lightly after each addition. Fold in the ground and sliced almonds and 2 tbsp flour.

4. 4

   Spread 3/4 of the jam on the frozen pastry base. Spoon almond mixture onto the jam and level the surface. Place in the oven on the preheated baking sheet. Bake for 30 mins or until golden.

5. 5

   For the glaze, place remaining jam and 1 tbsp water in a saucepan over high heat. Bring to a boil, stirring, then remove from heat and strain. Brush on the warm tart and top with strawberries to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.