1 1/2qts
strawberries (or more depending on size), hulled, rinsed, dried
1/4 cup
water
2tbsp
cornstarch
3tbsp
fresh lemon juice
1/2 cup
sugar
1/4tsp
salt
1/4tsp
pure almond extract
1/2 cup
whipping cream
Directions
Tart:
Preheat oven to 375F.
In a large bowl, cream together sugar and butter until light. Mix in flour and salt until mixture is moist and comes together.
Press dough into a 9-inch tart pan with removable bottom, making sure to also press dough up the sides.
Bake for 15 to 20 minutes, or until crust is golden. Cool to room temperature.
Filling:
Cut 1 cup strawberries and place in small saucepan. Add the ¼ cup water and bring to a boil. Lower the heat and simmer for 3 minutes until berries are mushy; press on the berries with a spoon to release their juice.
Pour the mixture through a fine mesh strainer over a bowl. Press on the solids to extract as much juice as possible. Discard the solids. Add enough water to the juice to make 1 cup. Set aside.
Return the saucepan to the burner. Add the strawberry juice and the sugar and mix well. In a small bowl combine the cornstarch with the lemon juice and mix well.
Add the cornstarch mixture tp the strawberry juice and cook to a low boil a low boil stirring constantly until the mixture thickens, darkens in color and is smooth.
Stir in the salt and the almond extract. Set aside. Fill the cooled tart shell with the whole berries. Spoon the glaze evenly over the berries allowing the excess to drip down onto the crust.
Chill uncovered for several hours before serving.
When ready to serve, whip the cream with 1 tablespoon sugar. Serve a dollop on each slice.
Comments
No comments on this recipe.