Almond And Strawberry Tart (food processor)
FOR THE PASTRY:
1 1/2 cups all-purpose flour
1 pinch salt
1 1/2 cups plus 3 tbsp unsalted butter
1/2 cup confectioner's sugar (to taste)
2 large egg yolks
1 cup plus 2 tbsp superfine sugar
FOR THE FILLING:
1 1/2 cups blanched almonds
3 large eggs
FOR TOPPING:
1 pint large strawberries hulled and quartered
confectioner's sugar
TO PREPARE THE PASTRY:
Heat oven to 350 degrees F.
In the bowl of a food processor, combine flour and salt. Cut 1/2 cup plus 3 tablespoons unsalted butter, chilled, into cubes and add to bowl. Process until the mixture resembles coarse crumbs. Add 1/2 cup confectioners' sugar and egg yolks. Pulse until the mixture begins to form clumps. Transfer to plastic wrap, flatten into a disk. Chill until very firm (about 1 hour).
Coarsely grate the pastry into a 12-inch loose-bottomed, fluted tart pan. Using the palm of your hand, gently press the pastry evenly into the pan, making sure to cover the bottom and sides of the tart pan completely. Line the pastry with foil, and fill with pie weights or dried beans.
Transfer to oven, and bake 10 minutes. Remove from oven, and carefully remove the foil and weights. Return to oven and bake until very light brown, about 10 minutes. Remove from oven. Transfer to a wire rack and let cool.
TO PREPARE THE FILLING:
Reduce oven temperature to 300 degrees F. Let remaining 1 cup of butter come to room temperature.
Place almonds in the bowl of a food processor. Pulse the almonds until fine. Remove from processor and place in a mixing bowl.
Place the remaining 1 cup butter and sugar in the bowl of a food processor. Process until the mixture is light and creamy. Add almonds and eggs, one at a time. Spread mixture into the cooled pastry.
Bake until top is golden brown, about 45 to 50 minutes. Remove from oven. Transfer to a wire rack and let cool.
TO FINISH:
Place the strawberries standing upright on tart, in a circular pattern. Dust the tart with confectioners' sugar.
Servings: 12
Adapted from source: Martha Stewart Living |
