Strawberry tart in an almond nut crust
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
- 5ounces finely ground blanched almonds
- ÂĽpound unsalted butter, at room temperature
- 4tablespoons sugar
- 1½cups flour
- 1small egg, beaten
- ½teaspoon vanilla extract
- 3pints of perfect, ripe strawberries, approximately
- 1six-ounce jar of red-currant jelly
- 1tablespoon plain gelatin
- ÂĽcup Grand Marnier
- Nasturtium flowers for garnish, optional
The Nut Crust
The Filling
Nutritional analysis per serving (12 servings)
296 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 6 grams protein; 15 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix all the crust ingredients together until well blended.
- Step 2
Press into a nine-inch tart pan with a removable bottom, taking care to keep the thickness of the crust uniform.
- Step 3
Chill for 30 minutes. Preheat oven to 350 degrees. Bake for 15 to 20 minutes, or until a light golden color. Cool before filling.
- Step 4
To assemble, hull the berries and arrange them upside down in the tart shell.
- Step 5
Prepare a glaze by melting the jelly, gelatin and Grand Marnier in a saucepan. Stir over low heat until mixture is clear. Spoon or brush over the berries.
- Step 6
Decorate the tart with bright orange nasturtium flowers.
Private Notes