Ingredients
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1 1/3 cups all-purpose flour
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1/2 cup finely ground almonds
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1/3 cup sugar
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1 teaspoon grated lemon rind
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1/4 teaspoon salt
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6 tablespoons cold butter, cut into pieces
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2 eggs
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1 teaspoon vanilla
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3/4 cup seedless raspberry jam or 3/4 cup strawberry jam
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1 teaspoon lemon juice
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2 pints strawberries, hulled and sliced
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sweetened whipped cream
Instructions
- Stir together flour, almonds, sugar, lemon peel and salt in a large bowl.
- Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form.
- Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms.
- Shape into disk.
- Wrap in plastic and chill for at least 1 hour or overnight.
- Preheat oven to 350 degrees.
- Grease and flour a baking sheet.
- Place dough on baking sheet; pat into a 10-inch circle forming a high edge.
- Pierce bottom of dough all over with a fork.
- Bake until slightly browned about 25 minutes.
- Place baking sheet on a wire rack and cook for 10 minutes.
- Transfer shell to rack to cool completely.
- Melt jam with lemon juice in a small saucepan over low heat until spreadable.
- Spread 1/2 cup jam mixture over bottom of the shell.
- Arrange berries on top, cut sides down.
- Brush with remaining jam mixture.
- Serve with whipped cream if desired.