strawberry tart

How To Make strawberry tart

• 1

  Preheat oven to 375. Grease a 15x10 inch jelly roll pan. To prepare cake base, in a large bowl, whisk together eggs and sugar until just mixed. Place bowl over simmering (not boiling) water in a saucepan, making sure that bottom of bowl does not touch water. Whisk egg mixture until warm. Remove from heat.
• 2

  In a medium bowl, using an electric mixer set on high speed, beat egg mixture until tripled in volume, 4-5 minutes. Fold in zest. Fold in flour, one third at a time. Do not over-mix. Spread evenly in prepared pan.
• 3

  Bake until top of cake is golden brown and springs back when lightly touched, 20 minutes. Turn cake out onto a wire rack to cool completely. Increase oven temperature to 425. Turn the jelly roll pan, bottom side up, and cover with parchment paper. Grease paper.
• 4

  To prepare border, in a small bowl, mix together almond paste and egg whites until smooth. Place mixture in a pastry bag fitted with a star tip. Pipe the mixture around the outer edge over the paper in the prepared pan. Pipe 6 diagonal lines across the pan as shown in the photo. Bake until the border is lightly browned, 5 minutes. Transfer pan to a wire rack to cool.
• 5

  Meanwhile, prepare filling. In a small bowl, mix together the almond paste and cream. Transfer cake base to a serving plate. Spread almond cream mixture over the cake. Remove border from paper; place border over the mixture. Arrange berries on top. In a small saucepan, melt jam over low heat. Brush over berries. Cut cake into squares.
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