Strawberry Chocolate Almond Tart
1 3/4 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut into small pieces and chilled
1 egg yolk
1/4 cup ground toasted almonds
3/4 cup heavy whipping cream
2 tablespoons amaretto or other almond-flavored liqueur
6 ounces semi-sweet chocolate, chopped
1 basket strawberries, stemmed
1/2 cup red currant jelly
Preheat oven to 375 degrees. Coat 9- or 10-inch square or round tart pan with removable bottom with vegetable oil spray.
In food processor, combine flour, sugar and salt and pulse several times to combine. Add cold butter and pulse until fine crumbs form, about 20 seconds.
Add egg yolk, 2 tablespoons cold water and almonds and pulse just to combine. Turn dough out onto surface and gather into a ball. Shape into a flattened disc. Wrap in plastic and refrigerate until well chilled, about 1 hour. Roll dough out on floured surface to 1/8-inch thick square or circle. Fit into pan, pressing up sides. Refrigerate about 30 minutes. Pierce bottom of pastry all over with fork. Bake 20 minutes or until golden. Cool.
Meanwhile, in small saucepan, bring cream to simmer. Turn off heat and stir in liqueur and chocolate. Continue to stir until chocolate is completely melted. Spoon into cooled tart shell and spread evenly. Cut strawberries from top to bottom into thin slices. Starting at outside of tart, arrange strawberry slices, slightly overlapping and working toward center until tart is completely covered. Heat jelly just until melted. Brush berries with warm jelly. Makes 8 servings.
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