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Glazed Strawberry Tart

Really show off this tart on special occasions...drizzle it with melted chocolate or dust it with powdered sugar!

Gooseberry Patch DECEMBER 2008

  • Yield: serves 8


  • 1 1/2 cups all-purpose flour
  • 1/2 cup almonds
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 6 tablespoons chilled butter, sliced
  • 1 egg
  • 1 teaspoon almond extract
  • 3/4 cup strawberry jam
  • 1 teaspoon lemon juice
  • 2 pints strawberries, hulled and halved
  • Optional: whipped topping
  • Garnish: whole strawberry


Combine flour, almonds, sugar and salt in a large mixing bowl; cut in butter with pastry blender or 2 forks until mixture is crumbly. Whisk together egg and almond extract in another bowl; add to flour mixture, stirring until dough forms. Shape into a flattened ball; wrap in plastic wrap and refrigerate overnight.

Place dough in center of a greased and floured baking sheet. Pat into a 10-inch circle; form a 3/4-inch-high rim around the outside edges. Prick bottom of dough with a fork; bake at 350° for 25 minutes or until golden. Cool 10 minutes on baking sheet on a wire rack; remove crust from baking sheet and cool completely on wire rack.

Heat jam and lemon juice in a small saucepan over low heat unti spreadable; spread 1/2 cup jam mixture over crust. Arrange berry halves on top, cut-sides down; brush with remaining jam mixture. Serve with whipped topping and garnish, if desired.


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Glazed Strawberry Tart recipe