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1
Preheat the oven to 350 degrees F.
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2
On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it.
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3
Place the ring on a parchment paper lined baking sheet and chill it until needed.
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4
Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft.
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5
Add the eggs and mix lightly.
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6
Stir in the liqueur, zest, and almond extract, then mix in the ground almonds.
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7
Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown.
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8
Remove the tart from the oven and let cool to room temperature.
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9
Brush the top of the tart with the currant jelly.
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10
Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered.
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11
Remove the flan ring and transfer the tart to a flat serving platter.
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12
Cut into wedges.
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13
Sugar Dough: 1 pound unsalted butter, slightly softened 3 1/3 cups (12 ounces) pastry flour 3 1/3 cups (12 ounces) all-purpose flour Pinch salt 3/4 cup (6 ounces) sugar 3 egg yolks 2 to 4 tablespoons heavy cream
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14
Cut the butter into large pieces and place the pieces in the bowl of an electric mixer fitted with a paddle or dough hook.
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15
Add the pastry and all-purpose flour, salt, and sugar.
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16
Mix on low speed until the butter is evenly distributed throughout the flour.
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17
Add the egg yolks and cream.
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18
Continue to mix on low speed until the dough pulls away from the sides of the bowl.
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19
Remove the dough and divide it into 2 pieces.
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20
Flatten each piece into a 6-inch round.
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21
Wrap in plastic and chill for at least 2 hours or overnight.
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22
Use as needed.
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23
The dough will remain fresh for 2 or 3 days in the refrigerator; or wrap securely in plastic, then in foil, and it will keep frozen for 2 to 3 months.
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24
Note: The dough may also be made in a food processor using the same technique, but make half a batch at a time for best results.
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25
To prepare the dough by hand, place the flours, sugar and salt in a large bowl or on a work surface.
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26
Mix together.
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27
Cut in the butter with your fingertips.
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28
Make a well in the center of the flour mixture.
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29
Pour in the egg yolks and cream.
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30
Using your fingertips, quickly work in the flour until the dough holds together.
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31
Form the dough into rounds, wrap it in plastic wrap and chill.
