Ingredients:
1 1/3 cups all-purpose flour
1/2 cup finely ground almonds
1/3 cup sugar
1 teaspoon grated lemon rind
1/4 teaspoon salt
6 tablespoons cold butter, cut into pieces
2 eggs
1 teaspoon vanilla
3/4 cup seedless raspberry jam or 3/4 cup strawberry jam
1 teaspoon lemon juice
2 pints strawberries, hulled and sliced
sweetened whipped cream (optional)
Directions:
Stir together flour, almonds, sugar, lemon peel and salt in a large bowl.
Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form.
Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms.
Shape into disk.
Wrap in plastic and chill for at least 1 hour or overnight.
Preheat oven to 350 degrees.
Grease and flour a baking sheet.
Place dough on baking sheet; pat into a 10-inch circle forming a high edge.
Pierce bottom of dough all over with a fork.
Bake until slightly browned about 25 minutes.
Place baking sheet on a wire rack and cook for 10 minutes.
Transfer shell to rack to cool completely.
Melt jam with lemon juice in a small saucepan over low heat until spreadable.
Spread 1/2 cup jam mixture over bottom of the shell.
Arrange berries on top, cut sides down.
Brush with remaining jam mixture.
Serve with whipped cream if desired.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.