Strawberry Tart

Cooking With Nick Stellino
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Ingredients:

1 recipe Pie Dough, partially baked
2 cups sliced fresh strawberries
1/2 cup sugar
6 tablespoons all-purpose flour
2 tablespoons butter, melted
2 tablespoons powdered sugar
1/4 cup ground almonds
1/4 teaspoon almond extract
Serves 8
Printable Version
Prepare the pie dough. Partially bake the tart shell as directed (see page 232) using a 9 inch tart pan eith a removeable bottom. Reserve the remaining half of the pie dough.
Combine the strawberries, sugar and 2 tablespoons of the flour in a medium saucepan. Stir over medium-heat until the sugar is dissolved and the mixture is thickened, about 5-10 minutes. Set aside.
Preheat the oven to 350 F. In a small bowl, mix the butter, poeredered sugar, ground almonds, the remaining flour and the almond extract. The mixture will be crumbly. Sprinkle the almond mixture over the prepared tart shell. Pour the strawberries on top and spread evenly.
Roll out the reserved pie dough to a 10 inch circle and cut into 1/2 inch wide strips. Lay half the strips of dough across the tart 1 inch apart. Lay the remaining strips across those, forming a lattice pattern. Press the ends of the strips onto the edge of the tart shell and trim away the excess dough. Bake for 35 minutes or until the lattice top is golden brown. Remove from the oven and cool on a baking rack. Serve warm or at room temperature.
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