GLAZED STRAWBERRY TART

This Glazed Strawberry Tart a delicious treat perfect for Spring! Easy fruit tart recipe that uses basic ingredients, some of which may already be in your pantry.

Prep Time30

Cook Time25

chilling time1

Total Time1 55

Course: Dessert

Cuisine: American

Keyword: GLAZED STRAWBERRY TART

Servings: servings

Calories: 291kcal

Author: Jessica & Nellie

Ingredients

1 ⅓ cups All Purpose Flour
½ cup finely ground Almonds
⅓ cup Sugar
1 tsp. Grated Lemon Rind
¼ tsp. Salt
6 TBSP Butter cold and cut into pieces
1 Egg
1 tsp. Vanilla Extract

Filling

¾ cup Strawberry Jam
1 tsp. Lemon Juice
2 pints Strawberries hulled and sliced in half or quarters
Sweetened Whipped Cream optional but yummy

Instructions

Prep: Place the almonds in a food processor and set to chop option to create the finely ground almonds needed for this recipe. Also, grab the lemon and grate that to obtain the fresh lemon rind that gives the dough amazing flavor. Don't forget to cut the cold butter into cubes, set aside.
Dough: In a large mixing bowl, combine the flour, ground almonds, sugar, lemon rind and salt. Mix well and then add the cubed butter. Stir until a coarse crumb mixture forms. Next, in a separate small bowl, whisk together the egg and the vanilla extract. Add this mixture to the flour mixture, mix until a dough forms.
Now, lay down a piece of plastic wrap, and transfer the dough to it and form a small disk. Wrap the plastic wrap around the dough and place it in the refrigerator. You want to chill it for more than an hour, but no more than overnight.
Bake: Preheat the oven to 350 degrees. Next, place the disk of dough on a greased baking sheet. (I bought myself some silpats and absolutely LOVE them, especially for this). Pat the dough into a10-inch circle and form an edge that is about ¾ inch high around the edge for the dough. I recommend making it a 90-degree angle on the inside of the tart because it will rise and lose some of its shape and ability to hold the filling if it loosely edged.
Then, using a fork, pierce the bottom of the dough all over. Place the crust in the preheated oven and bake for approximately 25 minutes or until the dough is slightly browned. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Filling: In a small saucepan, over low heat, melt the jam with the lemon juice, until the lumps in the jam have all disappeared and the mixture is easily spreadable. Next, wash, hull and slice the strawberries in half.
Pour ¾ of the jam mixture into the tart shell and spread it around to cover the entire surface. Then place the strawberries on top of the jam mixture with the sliced side down. With the remainder of the jam mixture, take a basting brush and brush the extra mixture on top of all of the strawberries.
Chill: Refrigerate the tart until the jam mixture has mostly solidified, this typically takes 1 hour. When ready to serve, grab some whipped cream to add to the top, slice, serve, and enjoy this sweet treat!

Notes

Tart is best served the same day it's made. If you need to make it ahead of time, leave the tart shell separate from the filling until you're ready to serve.

Nutrition