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Recipe: Almond Pastry With Strawberries
Similar Categories: Almond, Pastry, Strawberries
Almond Pastry with Strawberries
Pastry: 1 3/4 cups all-purpose flour
1 cup butter, softened
3/4 cup powdered sugar
1/2 cup cake flour
1 teaspoon almond extract
Filling: 1 cup whipping cream, chilled
3 tablespoons powdered sugar
1 teaspoon grated lemon peel
1 pint (2 cups) fresh strawberries, hulled, quartered
Topping: 1 tablespoon powdered sugar
2 tablespoons sliced almonds, toasted
Heat oven to 350°F. Combine all pastry ingredients in large bowl.
Stir
together with fork until fine crumbs form into dough. Press half of
dough on bottom of 10-inch tart pan with removable bottom. Prick
dough
several times with fork. Bake for 15 to 20 minutes or until edges
are
lightly browned.
Immediately cut pastry round into 12 wedges. Gently remove bottom
from
tart pan. With pancake turner gently remove each wedge; cool on wire
cooling rack.
Press remaining half of dough on bottom of same 10-inch tart pan.
Prick
dough several times with fork. Bake for 15 to 20 minutes or until
edges
are lightly browned. Do not cut second pastry. Cool pastry 5
minutes;
gently remove edge of tart pan. With pancake turner gently loosen
pastry
from bottom of tart pan (do not remove from bottom of tart pan).
Cool
completely on wire cooling rack.
Meanwhile, beat whipping cream in chilled small mixer bowl at high
speed, scraping bowl often, until soft peaks form. Continue beating,
gradually adding 3 tablespoons powdered sugar and lemon peel, until
stiff
peaks form (1 to 2 minutes).
To assemble, gently slide whole pastry round onto flat serving
plate.
Spread or pipe pastry round with whipped cream mixture. Top with
strawberries. Gently stand pastry wedges, on side, on top of whipped
cream at
a slight angle, gently pressing into whipped cream and between
strawberries. Rearrange strawberries, if necessary. Sift 2
tablespoons powdered
sugar over top of pastry; sprinkle with toasted almonds.
Makes 12 servings. TIP: Pastry can be made ahead. Store in airtight
container. TIP: Dessert can be assembled and refrigerated for up to
4
hours before serving.
Pastry: 1 3/4 cups all-purpose flour
1 cup butter, softened
3/4 cup powdered sugar
1/2 cup cake flour
1 teaspoon almond extract
Filling: 1 cup whipping cream, chilled
3 tablespoons powdered sugar
1 teaspoon grated lemon peel
1 pint (2 cups) fresh strawberries, hulled, quartered
Topping: 1 tablespoon powdered sugar
2 tablespoons sliced almonds, toasted
Heat oven to 350°F. Combine all pastry ingredients in large bowl.
Stir
together with fork until fine crumbs form into dough. Press half of
dough on bottom of 10-inch tart pan with removable bottom. Prick
dough
several times with fork. Bake for 15 to 20 minutes or until edges
are
lightly browned.
Immediately cut pastry round into 12 wedges. Gently remove bottom
from
tart pan. With pancake turner gently remove each wedge; cool on wire
cooling rack.
Press remaining half of dough on bottom of same 10-inch tart pan.
Prick
dough several times with fork. Bake for 15 to 20 minutes or until
edges
are lightly browned. Do not cut second pastry. Cool pastry 5
minutes;
gently remove edge of tart pan. With pancake turner gently loosen
pastry
from bottom of tart pan (do not remove from bottom of tart pan).
Cool
completely on wire cooling rack.
Meanwhile, beat whipping cream in chilled small mixer bowl at high
speed, scraping bowl often, until soft peaks form. Continue beating,
gradually adding 3 tablespoons powdered sugar and lemon peel, until
stiff
peaks form (1 to 2 minutes).
To assemble, gently slide whole pastry round onto flat serving
plate.
Spread or pipe pastry round with whipped cream mixture. Top with
strawberries. Gently stand pastry wedges, on side, on top of whipped
cream at
a slight angle, gently pressing into whipped cream and between
strawberries. Rearrange strawberries, if necessary. Sift 2
tablespoons powdered
sugar over top of pastry; sprinkle with toasted almonds.
Makes 12 servings. TIP: Pastry can be made ahead. Store in airtight
container. TIP: Dessert can be assembled and refrigerated for up to
4
hours before serving.
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