I received a new magazine subscription for Christmas called Cuisine at home. It is a fun collection of recipes and tips, but the best part is NO ADVERTISEMENTS!
I tried this recipe for strawberry-frangipane tart in this month's edition and it turned out pretty.
March seems to be the best month for strawberries; they are so delicious!
In a food processor, pulse 1 and 1/2 cups flour, 5 tbsp. sugar, and 10 tbsp. cold butter until mixture is fine. Whisk 3 egg yolks and 3 tbsp. cream together. With machine running, pour the yolk mixture in and process till it forms a ball. Shape into a disk, wrap in plastic wrap and chill for at least 30 minutes.
Roll out dough on a floured surface to about 1/8 inch thick; transfer to a 10 inch tart pan. Trim and form dough to fit pan. Cover with plastic wrap and chill 30 minutes or more.
Preheat oven 375*.
Process (in food processor) 1 cup slivered toasted almonds, 3/4 cup sugar, and 2 tbsp. flour until smooth. Add 1 stick soft butter, 2 eggs, and 1/2 tsp. almond extract. Process until smooth, then spread onto chilled crust. Chill until firm.
Bake on a baking sheet until frangipane is golden, about 30 minutes. Cool to room temperature, then cover with plastic and chill.
In food processor, pulse 2 cups strawberries and transfer to a bowl. Stir in 1/4 cup sugar, and 2 tsp. fresh lemon juice; let sit for 30 minutes (up to two hours). Strain mixture through a sieve and discard solids. Add water to yield 3/4 cup juice and pour into a small saucepan. Sprinkle 1 and 1/4 tsp. unsweetened gelatin over the juice and let sit 5 minutes. Heat mixture over medium heat until gelatin dissolves. Cool to room temperature. Pour almost all the gelee over the tart. Arrange freshly cut strawberries on top and drizzle with remaining gelee.
Serve at room temperature.