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SERVES:
10-12

INGREDIENTS:

2 sticks room temperature unsalted butter
3/4 cup light brown sugar
1 Tbs grated lemon zest
2 large eggs

6-ounces ground sliced almonds
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
pinch of salt

1 1/2 cups strawberry jam

PROCEDURE:

You'll need one 10-inch tart pan with a removable bottom for this and it also helps to have a pastry bag for piping a lattice top, or check out the hints below.

Preheat the oven to 325 degrees.

Cream 2 sticks of room temperature unsalted butter with 3/4 cup light brown sugar, and then add 1 Tbs grated lemon zest and 2 large eggs, one at a time, and turn the machine off.

You'll need to scrape the bowl down to help that come together and you'll also need to use a food processor to finely grind one 6-ounce bag of sliced almonds.

Add the ground almonds to a medium size mixing bowl with 1 3/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp ground cinnamon and a pinch of salt and mix it up.

Turn the machine back on to the low setting and slowly add the flour mixture until it is all incorporated.

Put a little more than half of the dough into the pastry bag and then spread the rest of the dough into one layer in the lightly buttered tart pan. Then add 1 1/2 cups strawberry jam, and pipe a ring around the outside edge of the tart and make a crisscross pattern over the center.

Place the tart onto a baking tray and onto the center rack of the preheated oven. That will take just about 40 minutes to bake and then let it cool down to room temperature.

HINTS:

If you don't have a pastry bag you can try rolling the lattice dough into small ropes and laying those around and over the tart.

Also, try making this in a 8x12-inch baking dish instead, if you don't have a tart pan.