Shelly's Recipe

STRAWBERRY-LEMON TARTLETS

Category: Tarts

Almond Crust
1 1/4 cups all purpose flour
1/2 cup slivered blanched almonds (about 2 oz)
1/4 cup sugar
1/4 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3/4 tsp almond extract
2 tablespoons (about) ice water

Filling
1/4 cup purchased lemon curd
2 tsp grated lemon peel
1/4 cup chilled whipping cream
16 large strawberries
Glaze
2 tablespoons apricot preserves
2 tsp brandy
Lemon peel strips (optional)

Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day.

Preheat oven to 375. Roll out crust on lightly floured surface to 16-inch round (scant 1/8 inch thick). Cut out 3-inch rounds. Gather and reroll dough scraps. Cut out enough rounds to make 16 total. Line 3-inch-diameter fluted tartlet pans with -inch-high sides with dough rounds. Freeze crusts 15 minutes.

Arrange tartlet pans on large baking sheets. Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes. Cool crusts completely. Turn crusts out of pans; arrange on platter.

For filling: Whisk lemon curd and lemon peel in medium bowl until smooth. Whip cream in another medium bowl until soft peaks form. Fold cream into lemon curd in 2 additions. Divide filling among crusts. Cut each strawberry as desired and place 1 atop each tartlet.

For glaze: Stir preserves and brandy in small saucepan over medium heat until mixture comes to boil. Strain into small bowl. Brush each berry with glaze. Garnish tartlets with lemon peel, if desired. (Can be prepared 6 hours ahead. Cover loosely and refrigerate.)