Strawberry-Marzipan Tart

Strawberry-Marzipan Tart
adapted from Lou Pappas

For filling, mix together the following:

7 oz. pkg of almond paste
1/4 C powdered sugar
2 T butter
1 egg yolk
1 T kirsch or other similar liqueur
For tart shell:

2 C flour (Gluten free ok)
3 T sugar
1 C cold butter cut into small pieces
2 T cold water

In food processor pulse first 3 ingredients until crumbly, add water and pulse a few more times.  Coat hands in flour and pat pastry into a 12 inch removable bottom tart pan then prick well with fork tines.  Bake at 425 degrees F for 15-20 minutes or until lightly brown.  Cool.

5-6 C strawberries, washed and dried
1/3 cup strained red jam or jelly heated with 1 T liqueur

Spread filling into tart shell, arrange strawberries on top and brush jam mixture over top.

Refrigerate until serving.  Serve with sweetened whipped cream.  12 servings.

The original post was from Bad Girls Book Club Eats Again.

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