Source: Family Circle


Recipe Summary

25 mins
1 hr
20 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 375 degrees F.

  • Combine flour, ground almonds, sugar and salt in medium-size bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add egg yolk and water; toss with fork until mixture comes together; shape into disk.

  • Press dough over bottom and up sides of 9 x 1-inch fluted tart pan with removable bottom, making dough even with edge of pan. Carefully line pastry with foil; fill foil with pie weights, uncooked rice or beans.

  • Bake in 375 degree F oven 15 minutes. Remove foil with weights; return to oven. Bake 5 minutes or until crust is lightly golden. Cool on wire rack for 10 minutes. Remove sides of pan. Cool crust completely on wire rack.

  • Prepare pudding mix according to package directions for a pie, substituting sour cream for the milk and adding the almond extract. Spread pudding in bottom of prepared pie shell. Cover and refrigerate at least 1 hour.

  • Arrange whole strawberries, stem end down, over pudding.

  • Melt jelly in small saucepan over low heat. Brush carefully over strawberries. Sprinkle toasted almonds over strawberries. Let stand at room temperature up to 2 hours until ready to serve. Makes 8 servings.

Nutrition Facts

406 calories; fat 25g; cholesterol 72mg; saturated fat 13g; carbohydrates 43g; insoluble fiber 3g; protein 6g; sodium 241mg.