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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is one of those recipes that I clipped out and promptly lost. Now that I've found it again I'm going to try it. Ingredients:
1/2 cup sugar |
1/2 cup almond paste, crumbled |
10 tablespoons butter, softened |
3 large eggs |
1/2 teaspoon vanilla extract |
1/3 cup all-purpose flour |
1 tablespoon cornstarch |
1/3 cup strawberry preserves or 1/3 cup strawberry glaze |
2 teaspoons white rum |
2 pints fresh strawberries, sliced 1/4 inch thick |
Directions:
1. Preheat oven to 375 degrees.
2. Lightly coat bottom and sides of 10-inch tart
3. pan with removable bottom with vegetable cooking spray. Line the outside of the pan with foil.
4. Combine sugar and almond paste in mixer bowl.
5. Beat at medium speed 2 to 3 minutes to break up paste. Beat in butter, scraping with rubber spatula, until smooth.
6. Beat in eggs 1 at a time, until blended; add vanilla.
7. Sift flour and cornstarch in bowl.
8. Stir into almond mixture and spread it into the.
9. pan.
10. Bake 20 to 25 minutes, until top springs back when gently pressed with finger.
11. Cool in pan on wire rack.
12. Remove side of pan.
13. Microwave preserves in cup on High 40 seconds.
14. Strain through sieve into small bowl; stir in rum.
15. Brush a thin layer over tart.
16. Arrange overlapping slices of strawberries on top of cake. Brush top with remaining preserves.
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