Besides Jam.....

I finally did something different with my bounty of strawberries today. I made a fresh strawberry and almond tart. Well, the receipe said tart, but it's more like a torte, a flourless cake. Just when I got sad that I couldn't reach anyone to come share this cake with me, I got through to my friend Nicole and my friend Sarah called me back. And they both were able to join me for some tea and cake. (Iced peach & mint black tea with honey to be exact) And being able to share my creation just made my day. Here's the recipe if anyone's interested.

Ingredients:

4 eggs separated

3/4 cup of almond flour (trader joe's sells it)

4 tablespoons sugar

1 teaspoon almond extract

1 pint of strawberries washed, hulled, and halfed

1/4 cup of strained jam

2 tablespoons of slivered almonds

Directions:

1. Preheat oven to 350°F
2. Spray an 8½" Tart pan with removable bottom
3. In a mixer, whip the egg yolks with the almond extract at high speed for about 3 minutes or until it looks thick and lemon colored.
4. Fold the almond flour into the egg yolk mixture.
5. In a clean bowl, whip the egg whites with the sugar until they form medium stiff peaks.
6. Add a quarter of the egg whites into the egg yolk mixture to loosen up the batter. Then fold in the remaining egg whites until blended.
7. Pour batter into the prepared pan and bake until the edges are golden brown. About 5-8 minutes.
8. Let cool for 15 minutes. Remove from pan and allow to cool completely.
9. Warm the jam or marmalade in a microwave and strain. I used a strawberry with balsamic vinegar and black pepper jam I made earlier this morning. Brush the top of the tart with the jam.
10. Lay the strawberries on and then brush them with the rest of the jam. Top with slivered almonds and Voila! A light dessert to share with friends.