The dough for the Spiced Almond and Strawberry Jam Tart can be prepared with either fresh and unpealed almonds or with 125 gr of almond flour. First, start preparing the base for the dough by sifting 400 gr of flour in a mixing bowl and add the 250 gr of sugar.
Join 1 teaspoon of cocoa powder, 1 teaspoon of cinnamon and half a teaspoon of cloves. Add the sachet of baking powder.
Now, either finely chop or mix the 125 gr of unpealed almonds until a fine almond flour or use 125 of almond flour. Add the almond flour and the quarter of a teaspoon of allspice to the mixing bowl.
Join 1 ml of almond aroma (half a 2ml vial or about half a teaspoon) to the powdery ingredients. Wash 1 lemon.
Cut the lemon in half and add the zest of one half to the mixing bowl. Dice up the 150 gr of butter.
Join the dices of butter in the mixing bowl. Break the 2 eggs intended for the dough of the Spiced Almond and Strawberry Jam Tart.
Add the 2 eggs and give all the ingredients a stir with a spoon to blend them in. Knead by hand.
Knead until all the ingredients have blended in and the dough has become elastic but still firm. Form a ball of dough and wrap it in plastic foil.
Place the dough fot the tart in the fridge for at least 30 minutes. When passed, take the dough out of the fridge and grease a tart tin with a diameter of 26 cm. Flour the greasy tin and sprinkle some sifted flour on the inside. This will faciliate removing the tart from the tin once baked.
Cut the dough in three parts and wrap 1/3 in plastic foil to place back in the fridge as it will serve to decorate the top of the Spiced Almond and Strawberry Jam Tart later on. Now, flour the board and use the remaining 2/3 of dough to roll out the base of the tart.
Roll out the dough until it reaches a thickness of 1 cm and gently lift it up with a knife to move it onto the baking tin.
Further mold the dough by hand in the greased and floured tin and use a fork to prick the bottom of the Spiced Almond and Strawberry Jam Tart base. Pour about 650 gr of strawberry jam onto the tart base.
Level the strawberry jam with a spoon leaving 1 cm at the edge of the tart as the jam will start to cook in the oven. Unwrap the 1/3 of dough kept to the side and cut it in two equal halfs for the decoration of the top of the tart.
Roll out one half of the dough and when reached the right thickness, about 3 mm, use a serrated pastry wheel to cut out the dough stripes. With one half of dough you should be able to roll out about 5-7 stripes to cover the top of the Spiced Almond and Strawberry Jam Tart.
Use the second half of dough for the second layer of stripes. Flour the board before rolling out the dough and again cut out stripes to decorate the tart, this time laying the stripes in opposite direction. Use remaining dough to cut out shapes such as stars and hearts to further decorate the top of the tart. Preheat the oven to 180° and use an egg for the brushing.
Separate the egg yolk from the egg white and use a fork to whisk the yolk. Gently brush the tart stripes and decorations with the egg yolk and only when needed add some of the egg white. Place the tart in the oven and bake for 50-60 minutes in a convention oven and for about 40 minutes in a fan oven. When passed, use a cake tester to check if the tart is ready.
Let the Spiced Almond and Strawberry Jam Tart cool and dust with icing sugar. Make sure to cut the tart only when completely cooled to avoid the crust from breaking and serve this delicious tart with some chopped almonds after dinner or with a hot drink! The Spiced Almond and Strawberry Jam Tart can also be enjoyed at breakfast with a glass of freshly squeezed orange juice, the kids will love it!
Use plain almond flour instead of mixing or chopping up fresh almonds until reaching a flour.
Make sure the tart dough has the right consistency. It must not be too elastic or soft, but not too hard either. Find the right balance resulting in a well blended dough with a firm consistency.
Flour the board before rolling out the dough and use a knife to gently lift it up from the board to facilitate moving it onto the baking tin.
Further mold the dough by hand inside the tin to get the perfect shape.
Instead of using strawberry jam for the tart filling apricots or peaches can be a great alternative.
About 1 ml of almond aroma equals about half a teaspoon.
Allspice can be substituted by a mixture of cinnamon (1/2), coriander (1/4) and cloves (1/4) mixed together.