When the stores and markets are practically giving away the strawberries we have to get creative and make some magic! Speaking of magic, these Strawberry Shortbread Tarts are a delicious way to use them all up. I made them for a weeknight dinner party and my guests LOVED them, I hope you do too.
Strawberry Shortbread Tart
Makes 1,9 inch tart or 6, 4 inch tarts
Pre-heat oven to 350°
1 1/4 cups butter, room temperature
3/4 cup powdered sugar
Pinch of salt
2 egg yolks
2 cups all purpose flour
Add the butter, flour and salt to a stand mixer fitted with the paddle attachment, beat until fluffy. Add the egg yolks and mix until combined. Mix in the flour until the dough comes together (it is a crumbly dough). Shape dough into a disk, wrap in plastic, refrigerate for 30 minutes. Spray tart molds with cooking spray (or brush with butter) and press the dough into tart molds cutting off excess with a pairing knife.
2 tablespoon almond paste
1/4 c sugar
1/3 cup butter, room temperature
1 teaspoon almond extract
1/4 cup all purpose flour
1/4 cup almond flour
Add the almond paste and sugar to a stand mixer fitted with the paddle attachment and mix on medium until it is the size of peas. Add the butter and mix until fluffy. Add the eggs one at a time followed by the almond extract. On a low speed mix in the flour and almond flour. Place the cream in a pastry bag (or zip top bag) and refrigerate until ready to use.
1/2 pint strawberries, hulled and sliced
2 tablespoons apricot jam
2 tablespoons water
Place parchment paper on a sheet tray and set out the tart molds. Pipe the almond cream into the tart mold smoothing the top with a small offset spatula. Bake for 15- 20 minutes until the cream has puffed and browned slightly. Put the jam and water into a small saucepan and simmer until it is reduced to a thin syrup. Place the strawberries around the edge of the tarts and fill into the center to create a flower shape. Finish by brushing on the glaze and enjoy!
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