Ingredients Jump to Instructions ↓

  1. 1/3 Sugar Dough - (see recipe)

  2. 1/2 lb 227g / 8oz Unsalted butter - slightly softened

  3. 1/2 cup 99g / 3 1/2oz Sugar

  4. 3 Eggs

  5. 2 tablespoons 30ml Orange liqueur Zest of

  6. 2 oranges - finely grated

  7. 1 teaspoon 5ml Almond extract

  8. 2 cups 292g / 10oz Ground almonds

  9. 1/4 cup 15g / 1/2oz Currant jelly - melted

  10. 2 Baskets strawberries - sliced

  11. 1/4" thick

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it. Place the ring on a parchment paper lined baking sheet and chill it until needed. Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft. Add the eggs and mix lightly. Stir in the liqueur, zest and almond extract, then mix in the ground almonds. Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown. Remove the tart from the oven and let cool to room temperature. Brush the top of the tart with the currant jelly. Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered. Remove the flan ring and transfer the tart to a flat serving platter. Cut into wedges. This recipe yields one 10-inch tart.


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