"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 ready made pie crust OR your favorite short crust pastry recipe
FILLING: 3 medium - eggs, at room temperature ½ c. - sugar ½ c. - butter, at room temperature ¾ c. - almonds, ground 4 heaping T. - good quality strawberry jam ¼ tsp. - pure almond extract sliced almonds for decoration
Ground almonds by putting some blanched almonds in a blender and blending until they resemble fine crumbs. Blend enough to make ¾ cup. Preheat oven to 400º. Rollout pastry and line a 7 inch tart pan with removable bottom. Beat the eggs and sugar together until creamy, about 3 minutes. Add the butter in small pieces and continue to beat until all is combined. Add the almond extract and set aside. In a small saucepan slowly heat the jam so it will spread easily. Distribute the jam evenly over the pastry in the pan then pour the egg and almond mixture over the jam. Scatter the sliced almonds over top. Bake for 25 to 30 minutes until the filling has set and is a mid-brown color all over. Serve with whipped heavy cream.
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