1 3/4 cups all-purpose flour
3/4 cup powdered sugar
1/2 cup cake flour
1 teaspoon almond flavoring
3 tablespoons powdered sugar
1 teaspoon freshly grated lemon zest
1 pint (2 cups) fresh strawberries, hulled, quartered
1 tablespoon powdered sugar
2 tablespoons sliced almonds, toasted
Heat oven to 350°F.
Combine all pastry ingredients in bowl. Stir together with fork until fine crumbs form into dough. Press half of dough on bottom of 10-inch tart pan with removable bottom. Prick dough several times with fork. Bake 15-20 minutes or until edges are lightly browned.
Cut pastry round into 12 wedges immediately. Gently remove bottom from tart pan. Remove each wedge; cool on cooling rack.
Press remaining half of dough on bottom of same 10-inch tart pan. Prick dough several times with fork. Bake 15-20 minutes or until edges are lightly browned. Do not cut second pastry. Cool pastry 5 minutes; gently remove edge of tart pan. Loosen pastry from bottom of tart pan (do not remove from bottom of tart pan). Cool completely on cooling rack.
Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 3 tablespoons powdered sugar and lemon zest, until stiff peaks form.
Slide whole pastry round onto flat serving plate. Spread or pipe pastry round with whipped cream mixture. Top with strawberries. Gently stand pastry wedges, on side, on top of whipped cream at a slight angle, gently pressing into whipped cream and between strawberries. Rearrange strawberries, if necessary. Sift 2 tablespoons powdered sugar over top of pastry; sprinkle with toasted almonds.
- Pastry can be made ahead. Store in airtight container.
- Dessert can be assembled and refrigerated up to 4 hours before serving.