Great combination of flavors and textures. I adapted this recipe.

INGREDIENTS

Crust

1 stick unsalted butter
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/4 cups cake flour

Strawberry Filling

1 pint strawberries, rinsed, hulled and sliced

Almond Filling

1/4 pound almond paste
1/4 cup sugar
1 egg yolk
1 teaspoon grated lemon zest
1/2 stick soft butter
1 egg
3 tablespoons flour

Whole berries and confectioners’ sugar for finishing

One 9- or 10-inch tart pan

DIRECTIONS

For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Mix until just incorporated. Press into tart pan and let chill in refrigerator.

For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour.

Set rack in the middle level of the oven and preheat to 350 degrees.

Spread almond mixture on top of chilled crust. Arrange the sliced berries evenly on top.

Bake the tart about 25 minutes, until dough is baked through and filling is set. Cool in pan, unmold and dust with confectioners’ sugar.