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1
Put almonds and water in processor or blender and reduce to coarse powder.
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2
Add butter and blend well, scraping down sides of bowl several times.
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3
Press butter through sieve and chill until ready to use.
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4
Put flour, salt, sugar and butter in bowl of food processor.
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5
Turn machine on and off briefly 4 or 5 times.
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6
Butter should be in pieces the size of lima beans.
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7
Then process for about 10 seconds while adding water quickly.
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8
Stop before ball forms.
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9
If you do not have food processor, this can be done by hand.
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10
Do not knead too much or crust will become tough.
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11
Remove mixture from work bowl and form ball.
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12
Cover with plastic wrap and refrigerate for 2 hours.
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13
Preheat oven to 400 degrees.
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14
On lightly dusted surface, roll out pastry ball to form crust slightly larger than tart pan (most pans are 10 to 12 inches in diameter).
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15
If you have too much dough, roll excess into ball, wrap and freeze.
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16
Butter tart pan well and gently lay in crust, pinching sides to fit pan.
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17
Place aluminum foil over crust and lay pinto beans or any weight over it and bake for 10 minutes.
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18
Remove foil and bake another 10 minutes or until crust is golden brown.
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19
Set aside to cool.
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20
When crust is cool spread cheese mixture over bottom, then layer of sliced strawberries.
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21
Melt jam with Cognac in saucepan and brush it over to glaze the fruit.
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22
Chill before serving.
