Ingredients for Strawberry Almond Tart
- 1 cup granulated sugar
- 4 ounces almond paste
- 1/2 cup (1 stick) softened unsalted butter
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1/4 cup cornstarch
- Strawberry Preserves
- White Rum
- Fresh Strawberries
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How to Make Strawberry Almond Tart
- Preheat oven to 375°F (190°C).
- Lightly grease a 10-inch tart pan with a removable bottom using vegetable cooking spray.
- Line the outside of the pan with foil to prevent leaking.
- In a mixing bowl, combine 1 cup granulated sugar and 4 ounces almond paste.
- Beat at medium speed for 2-3 minutes until the almond paste is broken up.
- Beat in 1/2 cup (1 stick) softened unsalted butter, scraping down the sides of the bowl as needed, until smooth.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Add 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1/4 cup cornstarch.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter evenly into the prepared tart pan.
- Bake for 20-25 minutes, or until the crust is golden brown and springs back when lightly touched.
- Let the tart cool completely in the pan on a wire rack.
- Carefully remove the sides of the pan.
- Microwave 1 cup of strawberry preserves on high for 40 seconds.
- Strain the preserves through a fine-mesh sieve into a small bowl.
- Stir in 1 tablespoon of rum (optional).
- Brush a thin layer of the preserves over the cooled tart crust.
- Arrange overlapping slices of fresh strawberries on top of the tart.
- Brush the strawberries with the remaining preserves.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
113g
Fat
50g
Carbs
13g
