Strawberry Tart or Pie - ground almonds

Method

• For the almond crust, mix almonds, flour, salt and sugar together in a mixing bowl.
• Using a pastry blender, cut butter finely into dry ingredients.
• Sprinkle with the ice water until a dough is formed, and knead the dough for a few minutes to incorporate the butter.
• (Alternatively, you can make the dough in a food processor.
• Grind the almonds first, then add the flour, salt, sugar, and butter.
• With the motor running add the ice water until a ball forms.
• Then proceed with the kneading).
• Refrigerate for about an hour.
• Roll out on a floured board and fit into a 10-inch tart pan or a 9- or 10-inch pie plate.
• Place foil over pastry, fill with dry beans or pastry weights, and bake in a preheated 425F oven for 12 minutes.
• Carefully remove the foil with the beans and cool.
• For the filling: quickly wash and hull the berries, dry in paper towels, and set aside.
• Cream together the butter and the sugar, then add the cornstarch.
• Beat in the eggs, one at a time, then add cream.
• Stir in lemon juice, grated orange zest, and Grand Marnier.
• Place strawberries, whole or sliced, in the pastry shell.
• Pour the filling carefully over the berries and sprinkle with almonds.
• Bake in a preheated 350F oven for about 35 minutes.
• The pie should not jiggle when shaken; it will brown slightly.
• Cool pie and refrigerate until cold.
• Dust with powdered sugar through a fine sieve just before serving.