Glazed Strawberry Tart
- 1 1/3 c flour
- 1/2 c finely ground almonds
- 1/3 c sugar
- 1 tsp grated lemon rind
- 1/4 tsp salt
- 6 Tbs cold butter, cut into pieces
- 1 egg
- 1 tsp vanilla
- 3/4 c seedless raspberry or strawberry jam
- 1 tsp lemon juice
- 2 pints strawberries, hulled and halved
- sweetened shipped cream
Stir together flour, almonds, sugar, lemon rind and salt. Cut butter into flour mixture until coarse crumbs form.
Whisk together egg and vanilla. Stir into flour mixture until dough forms. Wrap in plastic and refrigerate at least an hour.
Preheat oven to 350. Grease and flour baking sheet. Place dough on baking sheet and pat into a 10 in circle, forming a high edge. Pierce bottom of dough all over with a fork.
Bake until slightly browned, about 25 minutes. Cool on wire rack for 10 minutes. Transfer shell to rack to cool completely.
Melt jam with lemon juice in a small saucepan over low heat until spreadable. Spread 1/2 c jam mixture over bottom of shell. Arrange berries on top, cut sides down. Brush with remaining jam mixture.
Serve with whipped cream.