The combination of the almond topping and the strawberry filling makes a rich, delicate tart.

Makes one 9- or 10-inch tart


Cookie Dough

1 stick unsalted butter
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/4 cups cake flour

Strawberry Filling

1 pint strawberries, rinsed, hulled and sliced

Almond Filling
1/4 pound almond paste
1/4 cup sugar
1 egg yolk
1 teaspoon grated lemon zest
1/2 stick soft butter
1 egg
3 tablespoons flour
1/2 cup sliced almonds

Whole berries and confectioners' sugar for finishing

One 9- or 10-inch tart pan

  1. For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm.
  2. For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour.
  3. Set rack in the middle level of the oven and preheat to 350 degrees.
  4. Roll the chilled cookie dough on a floured surface and use it to line a 9- to 10-inch tart pan. Arrange the sliced berries evenly on the crust, then top with the almond filling, spreading it evenly with a metal spatula. Strew evenly with the sliced almonds.
  5. Bake the tart about 25 minutes, until dough is baked through and filling is set. Cool in pan, unmold and dust with confectioners' sugar. Decorate with a few whole berries.