Ingredients for Glazed Strawberry Tart
- All Purpose Flour
- ½ cup sliced almonds
- ½ cup granulated sugar
- Lemon Rind
- ¼ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- Seedless Raspberry Jam
- 1 tablespoon lemon juice
- Strawberries
- Sweetened Whipped Cream
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How to Make Glazed Strawberry Tart
- Preheat oven to 350°F (175°C). Grease and flour a baking sheet.
- In a large bowl, whisk together 2 cups all-purpose flour, ½ cup sliced almonds, ½ cup granulated sugar, 1 tablespoon lemon zest, and ¼ teaspoon salt.
- Cut 1 cup (2 sticks) cold unsalted butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg and 1 teaspoon vanilla extract.
- Gradually add the egg mixture to the flour mixture, stirring until a dough forms.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour, or preferably overnight.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to the prepared baking sheet. Gently press it into a 10-inch circle, creating a high edge.
- Prick the bottom of the dough all over with a fork.
- Bake for 25 minutes, or until lightly golden brown.
- Let the crust cool on a wire rack for 10 minutes before transferring it to the rack to cool completely.
- In a small saucepan, combine ½ cup strawberry jam and 1 tablespoon lemon juice. Melt over low heat until smooth and spreadable.
- Spread half of the jam mixture evenly over the bottom of the cooled tart shell.
- Arrange 1 pound fresh strawberries, cut-side down, over the jam layer.
- Brush the strawberries with the remaining jam mixture.
- Serve chilled, optionally topped with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
110g
Fat
31g
Carbs
17g
