Strawberry Tart Recipe
Strawberry tart with almond creme and apricot glaze
Photo courtesy of: eatingwdw.com
Ingredients
- 2 oz almond paste (1/4 cup)
- 1/4 cup granulated sugar
- 3 tbsp unsalted butter, softened
- 2 large eggs
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 tbsp all purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 5 cup sifted flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 1 pinch salt
- 1 1/4 cup sugar
- 9 to 14 tbsp unsalted butter
- 3 eggs
- 1 tbsp orange-blossom water, or any other flavored water
- 2 pints strawberries, cleaned and hulled
- 2 oz apricot glaze
Almond Cream
Dough
Filling
Instructions
- Make a circle of the flour (for gluten-free try Bob's Red Mill flour used by Disney) on a table; in a well in the center place the salt, sugar and butter (previously kneaded in a clothe dusted with flour (for gluten-free try Bob's Red Mill flour used by Disney)), the eggs and water.
- After the ingredients have been coarsely mixed in 2 or 3 minutes, knead the dough.
- Gather the dough into a ball and roll in a circle.
- Place the dough in a flan ring on a slightly dampened pastry sheet; press the dough down so that it takes the exact shape of the ring.
- Fold the excess dough down over the edge and sides and cut the excess.
- Take the fold of dough and crimp the outside rim.
- Puree almond paste, granulated sugar, butter, and a pinch of salt in a food processor until smooth.
- Add eggs, vanilla, and almond extract and purée until incorporated.
- Add flour (for gluten-free try Bob's Red Mill flour used by Disney) and pulse until mixed in.
- Spread almond cream inside the shell.
- Line the inside of the pastry with a fine buttered paper; fill to the top with dry beans; bake in a 325-degree oven until golden brown.
- Remove from the oven; let cool; remove the ring. Arrange the hulled strawberries in the tart and brush the surface of the berries with apricot glaze.