Strawberry Frangipane Tart

This was an original idea, but apparently one that had been done before. Oh, well. I use an almond crust for extra-almondyness :)

You will need 1 1/2 lbs. strawberries and possibly some raspberries as well.

Almond Crust

1 1/4 cup flour
1/4 cup almond meal
1/2 cup sugar
1/4 tsp. salt
7 T. butter
1 egg yolk
1 tsp. vanilla
1/4 tsp. almond extract
2 T. cream/milk/half and half/water

Preheat oven to 375.

1. Mix flour, almond meal, salt and sugar together.

2. Cut butter into small pieces and rub between your fingers into the flour mixture until it resembles course meal

3. Beat together egg yolk, vanilla and almond extracts, and cream

4. Pour egg mixture over flour mixture and mix together until consistent.

5. Press into a tart pan and prick all over with a fork.

6. Bake for 5 minutes then allow to cool as you make your frangipane.


Frangipane

5 T. butter
1/2 cup sugar
1 egg
1/2 tsp. vanilla extract
3/4 tsp. almond extract
1 cup almond meal

1. Cream butter and sugar

2. Beat in the egg, almond extract, and vanilla extract

3. Add in the almond meal and beat together until smooth and consistent


Putting it together

Preheat the oven to 375

1. Spread the frangipane evenly along the bottom of the crust

2. Cook for 20-25 minutes. The frangipane should puff up and then deflate; once it is deflated the tart should be ready.

3. When it's ready, take it out to cool.

4. Hull and slice strawberries, and place them (and any raspberries) in a circle on top of the frangipane.

5. You can make a glaze if you like by mixing 1 T. jam (any flavor) and a little bit of water, microwaving it, then brushing it over the berries