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Categories:
flour butter powdered sugar cake flour almond flavoring cream powdered sugar freshly grated lemon zest fresh strawberries powdered sugar almonds
Viewed: 91 - Published at: 9 years agoIngredients
- 1 3/4 cups all-purpose flour
- 1 cup Land O Lakes Butter, softened
- 3/4 cup powdered sugar
- 1/2 cup cake flour
- 1 teaspoon almond flavoring
- 1 cup Land O Lakes Heavy Whipping Cream
- 3 tablespoons powdered sugar
- 1 teaspoon freshly grated lemon zest
- 1 pint (2 cups) fresh strawberries, hulled, quartered
- 1 tablespoon powdered sugar
- 2 tablespoons sliced almonds, toasted
Method
- Heat oven to 350F.
- Combine all pastry ingredients in bowl.
- Stir together with fork until fine crumbs form into dough.
- Press half of dough on bottom of 10-inch tart pan with removable bottom.
- Prick dough several times with fork.
- Bake 15-20 minutes or until edges are lightly browned.
- Cut pastry round into 12 wedges immediately.
- Gently remove bottom from tart pan.
- Remove each wedge; cool on cooling rack.
- Press remaining half of dough on bottom of same 10-inch tart pan.
- Prick dough several times with fork.
- Bake 15-20 minutes or until edges are lightly browned.
- Do not cut second pastry.
- Cool pastry 5 minutes; gently remove edge of tart pan.
- Loosen pastry from bottom of tart pan (do not remove from bottom of tart pan).
- Cool completely on cooling rack.
- Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form.
- Continue beating, gradually adding 3 tablespoons powdered sugar and lemon zest, until stiff peaks form.
- Slide whole pastry round onto flat serving plate.
- Spread or pipe pastry round with whipped cream mixture.
- Top with strawberries.
- Gently stand pastry wedges, on side, on top of whipped cream at a slight angle, gently pressing into whipped cream and between strawberries.
- Rearrange strawberries, if necessary.
- Sift 2 tablespoons powdered sugar over top of pastry; sprinkle with toasted almonds.
