Shelly's Recipe

STRAWBERRY ALMOND TART

Category: Tarts

1/2 cup sugar
1/2 cup almond paste, crumbled
10 tbsp softened butter, no substitutes
3 eggs
1/2 tsp vanilla extract
1/3 cup flour
1 tbsp cornstarch
1/3 cup apricot preserves
2 tsp white rum
2 pints strawberries, cut into 1/4 inch thick slices

Heat oven to 375. Lightly coat bottom and sides of a 10 inch tart pan with removable bottom with cooking spray. Line the outside of the pan with foil.

Combine sugar and almond paste in a bowl. Beat on medium speed to bread up paste. Beat in butter, scraping sides with spatula until smooth. Add eggs, one at a time, beating after each addition. Add vanilla just until blended.

Sift flour and cornstarch in a bowl. Stir into almond mixture. Spread in pan and bake for 20 to 25 minutes or until top springs back when gently pressed with finger.

In the microwave, warm the preserves until it is runny. Stir in the rum and brush the top of the tart with half of it.

Lay the strawberries on the glaze in concentric circles, mounding them in the middle of the tart.
Glaze the strawberries and the edge of the tart with the remaining glaze.

In the microwave, warm the orange marmalade until it is runny and brush the top of the tart with half of it.

Lay the strawberries on the glaze in concentric circles, mounding them in the middle of the tart.

Glaze the strawberries and the edge of the tart with the remaining orange marmalade glaze.