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Strawberry-Almond Butter Tart

Source of Recipe


From "Short & Sweet"



List of Ingredients



• ½ cup (4 ounces) almond paste, broken into 6 pieces
  
• ½ cup granulated sugar
  
• 10 Tbsp unsalted butter, cut into 15 pieces
  
• 3 large eggs
  
• ½ cup all-purpose flour
  
• ½ cup lemon curd
  
• 2 pints strawberries, hulled
  






Instructions



1. Preheat oven to 375° F. Coat a 9- or 10-inch tart pan (with or without a removable bottom) with nonstick oil spray.
   In a food processor, blend the almond paste with the sugar and butter until smooth, stopping once or twice to scrape down the sides, about 20 seconds total. Add the eggs and process until well blended, about 10 seconds. Add the flour and process until blended, about 5 seconds.
   
   
2. Spread the dough in the prepared pan. Bake until the top is golden and springs back when lightly pressed, 20 to 25 minutes. Cool in the pan on a rack for at least 8 minutes. (The pastry can be stored at room temperature, covered, for 1 day or frozen for up to 1 month.)
   
   
3. Spread the top of the pastry with the lemon curd. Leave the berries whole if they are small, or slice them if they are large. Cover the top with whole berries, hulled sides down, or overlap the sliced berries to cover the top. Serve immediately or refrigerate for up to 4 hours before serving.
   
   Serves 8