ALMOND AND STRAWBERRY TART
Chef Ruth Rogers grates the chilled dough directly into the tart pan, and then presses it into the bottom and sides. This allows for a thinner, lighter crust. Fresh strawberries are piled high over an almond frangipane for the finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. In the bowl of a food processor, combine flour and salt. Cut 1/2 cup (1 stick) plus 3 tablespoons unsalted butter, chilled, into cubes, and add to bowl. Process until the mixture resembles coarse crumbs. Add 1/2 cup confectioners' sugar and egg yolks. Pulse until the mixture begins to form clumps. Transfer to plastic wrap, and flatten into a disk. Chill until very firm (about 1 hour).
- Coarsely grate the pastry into a 12-inch loose-bottomed, fluted tart pan. Using the palm of your hand, gently press the pastry evenly into the pan, making sure to cover the bottom and sides of the tart pan completely. Line the pastry with foil, and fill with pie weights or dried beans. Transfer to oven, and bake 10 minutes. Remove from oven, and carefully remove the foil and weights. Return to oven, and bake until very light brown, about 10 minutes. Remove from oven. Transfer to a wire rack, and let cool. Reduce oven temperature to 300 degrees.
- Place almonds in the bowl of a food processor. Pulse the almonds until fine. Remove from processor, and place in a mixing bowl.
- Let remaining 1 cup (2 sticks) of butter come to room temperature. Place the butter and sugar in the bowl of a food processor. Process until the mixture is light and creamy. Add almonds and eggs, one at a time.
- Spread mixture into the cooled pastry, and bake until top is golden brown, about 45 to 50 minutes. Remove from oven. Transfer to a wire rack, and let cool.
- Place the strawberries standing upright on tart, in a circular pattern. Dust the tart with confectioners' sugar.
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Bheki Zondi
[email protected]I will definitely be making this tart again.
Keegan Bailey
[email protected]I would recommend this tart to others.
Vorty
[email protected]Overall, I enjoyed this tart.
alejandro rufino
[email protected]This tart was a lot of work.
TARAK HASSAN
[email protected]The crust was a bit dry.
Hamza Zinoubi
[email protected]This tart is a bit too sweet for my taste.
HAMZA GAMING
[email protected]I love the combination of almonds and strawberries.
Justin Masud
[email protected]This tart is perfect for a special occasion.
Emily vlogs and games
[email protected]This tart was a lot of work, but it was worth it. It was absolutely delicious!
Just Why
[email protected]The tart was a bit dry, but the flavor was good. I think I would add more butter to the crust next time.
junior hotomani
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
Waeel Ali
[email protected]I'm not a big fan of almonds, but I loved this tart! The strawberries were so fresh and juicy, and the crust was perfectly baked.
Liza Yunis
[email protected]This tart was so good! The crust was flaky and the filling was sweet and tart. I loved the combination of almonds and strawberries.
SK gamer 247
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. I will definitely be making it again.
Abdel Latif
[email protected]This tart was delicious! The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
elizabeth madden
[email protected]I love this recipe! The tart is always a crowd-pleaser, and it's so easy to make. I've even made it with other fruits, like blueberries and raspberries.
Mivuyo Meyer
[email protected]This was the easiest tart I've ever made! The instructions were clear and concise, and the tart turned out beautifully. It was a perfect dessert for a special occasion.
ahmed hadjaidji
[email protected]This tart was a huge hit at my dinner party! The combination of almonds and strawberries was divine, and the crust was perfectly flaky. I highly recommend this recipe.