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Strawberry Tart

From Our Kitchen

Preheat oven to 375°F


2 cups all purpose flour
⅔ cup + 1 Tbsp. sugar
2 Tbsp. cornmeal
1 stick cold butter, cut into pieces
2 large eggs
1 egg yolk
¼ cup toasted almonds, chopped
1½ tsp. cinnamon
1 tsp. salt
½ cup strawberry jam
1 pint strawberries, halved
1 tsp. vanilla


Using a hand-mixer, combine flour, ⅔ cup sugar, butter, cornmeal, and salt. Blend for about 1 minute. Add 1 egg and egg yolk. Blend for 2 minutes.

Place dough on a floured work surface. Divide into 2 pieces. Flatten into a disk and wrap with plastic wrap. Put in refrigerator for 30 minutes.

Roll dough on a floured work surface, to about 9 inches. Place on a sheet pan lined with parchment. Roll out the second piece. Cut into 2-inch strips and place on steel pan. Put in refrigerator for 30 minutes.

In a bowl, combine jam, sugar, vanilla, and strawberries. Place in the center of the dough, leaving a 2 inch border. Lay strips across to form lattice. Brush exposed dough with remaining beaten egg. Fold edge over. Brush crust with egg.

Bake until golden brown - about 25-30 minutes.