Almond Pastry With Strawberries Recipe

Heat oven to 350°F. Combine all pastry ingredients in large bowl. Stir together with fork until fine crumbs form into dough. Press half of dough on bottom of 10-inch tart pan with removable bottom. Prick dough several times with fork. Bake for 15 to 20 minutes or until edges are lightly browned.

Immediately cut pastry round into equal wedges. Gently remove bottom from tart pan. With pancake turner gently remove each wedge; cool on wire cooling rack. Press remaining half of dough on bottom of same 10-inch tart pan. Prick dough several times with fork.

Bake for 15 to 20 minutes or until edges are lightly browned. Do not cut second pastry. Cool pastry 5 minutes; gently remove edge of tart pan. With pancake turner gently loosen pastry from bottom of tart pan (do not remove from bottom of tart pan). Cool completely on wire cooling rack.

Meanwhile, beat whipping cream in chilled small mixer bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 3 tablespoons powdered sugar and lemon peel, until stiff peaks form (1 to 2 minutes).

To assemble, gently slide whole pastry round onto flat serving plate.

Spread or pipe pastry round with whipped cream mixture. Top with strawberries. Gently stand pastry wedges, on side, on top of whipped cream at a slight angle, gently pressing into whipped cream and between strawberries. Rearrange strawberries, if necessary. Sift 2 tablespoons powdered sugar over top of pastry; sprinkle with toasted almonds.