Ingredients
Cookie Dough:
- 1 stick unsalted butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 1/4 cups cake flour
Almond Filling:
- 1/2 pound almond paste
- 1/3 cup sugar
- 1 egg yolk
- 1 teaspoon grated lemon zest
- 1/2 stick soft butter
- 2 eggs
- 1/4 cup all-purpose flour
Strawberry Filling:
- 1 pint strawberries, rinsed, hulled and sliced
- 1/2 cup sliced almonds
- Whole berries and confectioners' sugar for finishing
Directions
For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm.
For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in eggs. Continue beating until light.
Stir in flour. Divide the dough into 4 parts and roll one piece at a time on a floured surface. Use each piece of dough to line a 3 to 4 inch diameter tart pan. Mass the scraps together after rolling the dough for the first four pans and line the last two.
Arrange the sliced berries evenly on the crust in each pan, then top with the almond filling, spreading it evenly with a metal spatula. Strew evenly with the sliced almonds.
Bake the tarts at 350 degrees about 25 minutes, until dough is baked through and filling is set.
Cool in pan, unmold and dust with confectioners' sugar. Decorate each tart with a few whole berries.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By sharon1975_11204831
Wilton, CT
on July 14, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this with my niece who has a thing for almonds. The sugar cookie crust was a fun change up with a traditional tart. If I make again, I will blind bake the crust and let cool before adding filling as the bottom of the tart was a wee bit soggy. If you're looking for a short cut, perhaps a purchased sugar cookie mix will work as the crust. The filling itself was moist and sweet and full of almondy goodness. It is strawberry season so those paired nicely. In addition to adding fresh berries on the top and powdered sugar, you could also sprinkle toasted sliced almonds--for additional beauty but the tart doesn't need them.
My niece cut a man-size slice of the tart for my husband and as she went back to get her slice and my slice--my husband took a bite of his and it was gone before we even got started. If that doesn't say good desert, I don't know what does.
Read all 1 reviews