Strawberry Tart or Pie

"I must have made this pie 50 times; it's what I bring for dessert when we are invited out during the summer. It isn't too sweet, and the Grand Marnier adds a heavenly perfume. The trickiest part of the recipe is the almond pastry. It is fragile to work with, but it firms up once cooked. From "San Francisco a la Carte" by the Junior League of San Francisco."
 
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Ready In:
1hr 45mins
Ingredients:
17
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • For the almond crust, mix almonds, flour, salt and sugar together in a mixing bowl.
  • Using a pastry blender, cut butter finely into dry ingredients. Sprinkle with the ice water until a dough is formed, and knead the dough for a few minutes to incorporate the butter.
  • (Alternatively, you can make the dough in a food processor. Grind the almonds first, then add the flour, salt, sugar, and butter. With the motor running add the ice water until a ball forms. Then proceed with the kneading).
  • Refrigerate for about an hour.
  • Roll out on a floured board and fit into a 10-inch tart pan or a 9- or 10-inch pie plate.
  • Place foil over pastry, fill with dry beans or pastry weights, and bake in a preheated 425°F oven for 12 minutes.
  • Carefully remove the foil with the beans and cool.
  • For the filling: quickly wash and hull the berries, dry in paper towels, and set aside.
  • Cream together the butter and the sugar, then add the cornstarch.
  • Beat in the eggs, one at a time, then add cream.
  • Stir in lemon juice, grated orange zest, and Grand Marnier.
  • Place strawberries, whole or sliced, in the pastry shell.
  • Pour the filling carefully over the berries and sprinkle with almonds.
  • Bake in a preheated 350°F oven for about 35 minutes. The pie should not jiggle when shaken; it will brown slightly.
  • Cool pie and refrigerate until cold.
  • Dust with powdered sugar through a fine sieve just before serving.

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RECIPE SUBMITTED BY

Hello! I am a nephrologist, and I live on the tip of the Adriatic with my adored husband. But I was raised and got my professional training in the beautiful San Francisco Bay Area. I'm not the greatest cook, but I love to try new recipes. My favorite cook books are Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck; The Classic Italian Cook Book by Marcella Hazan; San Francisco à la Carte by the Junior League of San Francisco; Regional Italian Cooking by Ada Boni -- and many, many more. My husband is a conservative eater, though. He would like to have spaghetti with tomatoes and a steak every night of the week. He says other foods give him heartburn. Gosh. I am very grateful for Recipezaar because I have found many substitutes for staples that are not always available where I live. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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