Strawberry tart in an almond nut crust
Published April 30, 1983
- Total Time
- 1 hour 10 minutes
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Ingredients
THE NUT CRUST
5 ounces finely ground blanched almonds
¼ pound unsalted butter, at room temperature
4 tablespoons sugar
1 ½ cups flour
1 small egg, beaten
½ teaspoon vanilla extract
THE FILLING
3 pints of perfect, ripe strawberries, approximately
1 six-ounce jar of red-currant jelly
1 tablespoon plain gelatin
¼ cup Grand Marnier
Nasturtium flowers for garnish, optional
Nutritional analysis per serving
42 grams carbs; 39 milligrams cholesterol; 355 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 4 grams fiber; 18 milligrams sodium; 7 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix all the crust ingredients together until well blended.
- Step 2
Press into a nine-inch tart pan with a removable bottom, taking care to keep the thickness of the crust uniform.
- Step 3
Chill for 30 minutes. Preheat oven to 350 degrees. Bake for 15 to 20 minutes, or until a light golden color. Cool before filling.
- Step 4
To assemble, hull the berries and arrange them upside down in the tart shell.
- Step 5
Prepare a glaze by melting the jelly, gelatin and Grand Marnier in a saucepan. Stir over low heat until mixture is clear. Spoon or brush over the berries.
- Step 6
Decorate the tart with bright orange nasturtium flowers.
Private Notes