1 c Almonds, blanched, 1 ts Vanilla extract
Whole Butter crust
1/4 c Sugar — (recipe below)
1 tb Flour 1 Pt strawberries, fresh
2 1-oz semisweet chocolate Or 1/2 pt. raspberries
Squares; melted — sliced
2 tb Butter; softened 3 tb Apricot jam; melted
1 Egg
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:35 1. Preheat oven to 350F. In a food processor,
grind almonds until coarsely chopped. Add sugar and flour and process
until almonds are finely chopped. Add chocolate and process until
blended. Add butter, egg, and vanilla and process until mixture is
blended but not smooth. 2. Press Butter Crust into bottom and up
sides of a 9 1/2-inch fluted metal tart pan with a removable bottom.
Scrape filling into Butter Crust and spread evenly. Bake 15 mins, or
until slightly puffed. Let tart cool in pan. Refrigerate until cold,
at least 2 hours. 3. About 1 hour before serving, cover top of
chilled tart with strawberries arranged in an attractive design.
Brush jam over fruit to glaze. Refrigerate until serving time, then
remove side from pan and cut tart into slices.
BUTTER CRUST
1 cup flour 2 Tbs sugar 1/2 tsp salt 6 Tbs cold butter 1 Tbs milk
1 tsp vanilla extract
In a food processor, combine flour, sugar, and salt. Cut butter into
pieces over flour. Process with about 8 on/off turns, until mixture
is crumbly. With machine on, add milk and vanilla thru’ feed tube and
process just until dough forms a ball and leaves side of bowl.
Yields
8 servings