Strawberry Almond Tart
No need to make homemade pastry to create this simple but elegant strawberry tart.Preparation Time: 25 minutes
Baking Time: 40 minutes
Cooling Time: 1 hour
Serves 8 to 10
1 9-inch (23 cm) frozen deep-dish pie shell, thawed
1/3 cup (75 mL) butter, at room temperature
1/2 cup (125 mL) granulated sugar
3/4 cup (175 mL) ground almonds
1 tbsp (15 mL) all-purpose flour
1 Ontario Egg, lightly beaten
1/4 tsp (1 mL) almond extract
1-1/4 cup (300 mL) Ontario Strawberries, cut in half
Garnish:
Icing sugar
Lightly sweetened 35% Ontario Whipped Cream
Carefully remove pie pastry from foil shell onto floured surface. Using lightly floured rolling pin, roll into 11-inch (29 cm) circle. Fit into 9-inch (23 cm) fluted tart pan with removable bottom and 1-inch (2.5 cm) high sides. Press dough about 1/4-inch (1 cm) above sides of pan. Place in freezer.
Meanwhile, in medium bowl, using electric mixer, on medium speed, beat butter and sugar until well blended. Beat in almonds and flour, scraping down sides. Beat in egg and almond extract until well combined.
Remove tart pan from freezer. Evenly spread almond filling over shell. Place strawberries in circle on top of filling (there is no need to push them into filling), leaving spaces between strawberries. Bake in 350°F (180°C) oven for about 40 minutes or until filling is set and top is deep golden brown. Let cool completely on wire rack for about 1 hour.
Dust with icing sugar just before serving. Slice into wedges, serve with dollop of whipped cream.Nutritional Information:
1 Slice (When recipe serves 10):
PROTEIN: 3 grams
FAT: 16 grams
CARBOHYDRATE: 22 grams
CALORIES: 238
FIBRE: 2 grams
SODIUM: 110 mg
- Printed with permission from Foodland Ontario
