Perfect for spring, this simple dessert features fresh strawberries nestled inside a billowy, almond-scented filling all tucked into a crisp, slightly sweet tart shell. It’s essential to assemble this tart right before you serve it, as the juice from the berries will soak right through the tart shell if you let it stand.
You can find red currant jelly in many well-stocked gourmet shops and online. Bonne Maman sells a particularly nice version.
Makes one 10-inch tart or four 4-inch tarts
For the Crust 2 tablespoons sugar
1 cup all-purpose flour
1/4 cup whole wheat pastry flour
1/4 cup blanched almond flour
1/4 teaspoon fine sea salt
8 tablespoons cold salted butter, cut into 1/4-inch pieces
1 medium egg yolk
2 tablespoons cold water For the Filling
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