Strawberry Tart

Makes 8
Prep 25 m
Chill 60 m
Bake 20 m



  1. 1 of 7 Heat oven to 375 degrees F.
  2. 2 of 7 Combine flour, ground almonds, sugar and salt in medium-size bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add egg yolk and water; toss with fork until mixture comes together; shape into disk.
  3. 3 of 7 Press dough over bottom and up sides of 9 x 1-inch fluted tart pan with removable bottom, making dough even with edge of pan. Carefully line pastry with foil; fill foil with pie weights, uncooked rice or beans.
  4. 4 of 7 Bake in 375 degree F oven 15 minutes. Remove foil with weights; return to oven. Bake 5 minutes or until crust is lightly golden. Cool on wire rack for 10 minutes. Remove sides of pan. Cool crust completely on wire rack.
  5. 5 of 7 Prepare pudding mix according to package directions for a pie, substituting sour cream for the milk and adding the almond extract. Spread pudding in bottom of prepared pie shell. Cover and refrigerate at least 1 hour.
  6. 6 of 7 Arrange whole strawberries, stem end down, over pudding.
  7. 7 of 7 Melt jelly in small saucepan over low heat. Brush carefully over strawberries. Sprinkle toasted almonds over strawberries. Let stand at room temperature up to 2 hours until ready to serve. Makes 8 servings.
Nutrition Information for Strawberry Tart
Servings Per Recipe: 8
Per Serving: 241 mg sodium, 3 g fiber, 13 g sat. fat, 25 g Fat, total, 72 mg chol., 43 g carb., 406 kcal cal., 6 g pro.
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Printed from 07/18/2019