Strawberry And Raspberry Festive Tart
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sugar1 large
Egg1 tsp
Almond Extract1 tbsp
All-Purpose Flour2 cups
Strawberry (hulled)1 cup
StrawberryDirections:
1
Roll out the dough 1/8-inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane
2
In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour
3
Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375 degrees F oven for 20 to 25 minutes, or until the shell is pale golden
4
(If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil
5
) Let the tart cool
6
Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam