Ingredients:
- 1 1/3 cups all-purpose flour
- ½ cup almonds (finely ground)
- 1/3 cup sugar
- 1 teaspoon lemon rind (grated)
- ¼ teaspoon salt
- 6 tablespoons cold butter (cut into pieces)
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup seedless raspberry or strawberry jam
- 1 teaspoon lemon juice
- 2 pints strawberries (hulled and sliced)
- Sweetened whipped cream (optional)
Directions
Stir together flour, almonds, sugar, lemon rind and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives, until coarse crumbs form. Whisk together egg and vanilla in a small bowl; stir into flour mixture until a dough forms. Shape into a disk. Wrap in plastic; refrigerate for at last 1 hour or overnight.
Preheat oven to 350° F. 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 cool for 10 minutes; transfer shell to a rack to cool completely.
Melt jam with lemon juice in a small sauce pan over low heat until spread able. Spread ½ cup jam mixture over bottom of shell. Arrange berries on top, cut sides down. Brush with remaining jam mixture.
Serve with whipped cream on the side, if desired.