Strawberry Frangipane Tart

1. 1

   1 Preheat the oven to 450F and butter an 11-inch tart pan.

2. 2

   Roll, shape, and flute the shell (do not bake).

3. 3

   In a food processor or blender, process the almonds and cinnamon until the nuts are finely ground but not powdery.

4. 4

   2 In a medium-size bowl, with an electric mixer on high, cream the butter.

5. 5

   Beat in the confectioners sugar, then add the eggs one at a time, beating until thick and light yellow.

6. 6

   Beat in the almonds, then beat in the orange zest, orange juice, and rum.

7. 7

   3 Pour the filling into the unbaked shell.

8. 8

   Bake for 10 minutes.

9. 9

   Reduce the oven temperature to 350F.

10. 10

    Bake 15 minutes more or until a knife inserted in the center comes out clean.

11. 11

    Cool for 15 minutes, then chill 15 minutes.

12. 12

    4 Pick out the best berry and stand it in the center of the tart, pointed end up.

13. 13

    Cut half of the berries vertically in half.

14. 14

    Slice the remaining berries vertically 1/4 inch thick.

15. 15

    Starting at the edge, arrange the berries, slightly on a slant, in alternating circles of sliced berries and halved berries (cut-side down) until you reach the center berry and the tart is covered with berries.

16. 16

    5 In a small saucepan, boil the jelly and granulated sugar over medium heat for 3 to 4 minutes or until the glaze thickens.

17. 17

    Drizzle the glaze over the tart and chill for 1 hour.

18. 18

    Store any leftover tart in the refrigerator.

* Per serving · 4 servings · Values may vary.