Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons ice water
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
- 1/4 cup sliced almonds
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. In a food processor, pulse together the all-purpose flour, almond flour, granulated sugar, and salt until combined.
2. Add the chilled and cubed butter and pulse until the mixture resembles coarse sand.
3. Add the egg yolk and ice water and pulse until the dough comes together.
4. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F.
6. On a lightly floured surface, roll out the dough into a 12-inch circle.
7. Transfer the dough to the tart pan and press it into the bottom and up the sides. Trim the excess dough.
8. Prick the bottom of the crust with a fork and bake for 15-20 minutes, or until lightly golden.
9. In a small saucepan, heat the strawberry jam over low heat until melted.
10. Brush the bottom of the crust with the melted jam.
11. Arrange the sliced strawberries in a circular pattern on top of the jam.
12. Sprinkle the sliced almonds over the strawberries.
13. Bake the tart for 25-30 minutes, or until the crust is golden brown and the strawberries are slightly softened.
14. Let the tart cool completely before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 327
Fat per serving: 19g
Carbohydrates per serving: 34g
Protein per serving: 5g
Sodium per serving: 87mg
Sugar per serving: 15g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Strawberry jam can be substituted with raspberry jam or apricot jam.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add a layer of pastry cream or whipped cream on top of the jam before arranging the strawberries.
- Substitute the strawberries with other fruits such as peaches, raspberries, or blueberries.
- Add a teaspoon of almond extract to the dough for a stronger almond flavor.
Tips and Tricks:
- Make sure the butter is chilled and cubed before adding it to the food processor.
- Don't overwork the dough, or it will become tough.
- Use a sharp knife to slice the strawberries evenly.
- Brushing the crust with jam before adding the fruit will prevent it from becoming soggy.
- Let the tart cool completely before slicing to prevent the filling from spilling out.
Storage Instructions:
The tart can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the tart on a cake stand or platter and garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves or whipped cream.
Pairings:
Serve the tart with a glass of sparkling wine or a cup of hot tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of ice water at a time until it comes together.
- If the crust shrinks during baking, it may have been overworked or not chilled long enough.
- If the filling is too runny, let the tart cool completely before slicing.
Food Safety Advice:
Make sure to wash the strawberries thoroughly before slicing them.
Food History:
Tarts have been a popular dessert in Europe since the Middle Ages. The combination of fruit and pastry was a way to preserve fruit before the invention of refrigeration.
Flavor Profiles:
The tart has a buttery and nutty crust, a sweet and tangy strawberry filling, and a crunchy almond topping.
Serving Suggestions:
Serve the tart as a dessert after a dinner party or as a special treat for a weekend brunch.
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