Lisa's Southern Kitchen

---

Ingredients:

• 1 cup Strawberry Jam

• 1/4 cup Sliced Almonds

• 4 tbsp. Confectioners Sugar

Shortbread Crust:

• 2 cups Self Rising Flour

• 2 tbsp. Granulated Sugar

• 1/2 tsp. Almond Extract

• 2 tsp. Water

• 1/2 cup Unsalted Butter

• 2 Egg Yolks

Frangipane:

• 1 1/4 cup Almond Cornmeal

• 1/4 cup Self Rising Flour

• 1 cup Confectioners’ Sugar

• 1/2 tsp. Almond Extract

• 6 tbsp. Unsalted Butter, softened

• 3 Eggs

Instructions:

1. Preheat oven to 400 degrees and grease a tart pan with cooking spray.
2. Make the crust, in a mixing bowl add in flour, sugar, butter and use a pastry cutter to cut into until breadcrumbs.
3. In a bowl add in almond extract and egg yolks, stir well until combined.
4. Pour the egg yolks in the flour mixture and add 2 tsp. water and mix well until form a dough and roll the dough out on a floured surface and place in tart pan in grease tart pan and cover with plastic wrap and place in fridge about 25 minutes.
5. Take out of the fridge and line the crust with parchment paper and add in dried beans and bake for 10 minutes and then remove parchment paper, dried beans and place tart crust back in the oven, bake for 5 more minutes until light golden brown and let cool completely on wire rack.
6. Make the frangipane, in a bowl of stand up mixer add in butter and sugar, beat well until fluffy. Add in the eggs, beat well and add in almond meal, flour and beat well until combined.
7. Spread the strawberry jam on top crust out evenly and spread frangipane out evenly on top of jam.
8. Bake for 20 minutes and take out of the oven and sprinkle sliced almonds out evenly on top of tart. Place bake in the oven for 5 minutes until light golden brown and dust with confectioners sugar before serving.