Ingredients
- 30 lon moisten the edge of the base with water (inches)
- 18 disk
- 9 circle on wax paper
- 9 diameter
- 1 egg
- 1/2 intervals
- 3 pt ripe strawberries
- 1 1/4 c all purpose flour
- 1/2 c strawberry jam
- 1/2 c blanched almonds (ground)
- 1/4 c sugar
- 5 tb butter (cold unsalted)
- 2 tb sugar
- 1 ts lemon juice
- 1 pn salt
pressed with fingertip. Cool the tart shell on a rack on the pan. Place cooled shell on a platter. Spread bottom evenly with jam. Arrange a row of the whole strawberries inside the edge. Drain sliced berries well; pile in center. Dust with sugar.
