Strawberry Almond Tart with Chocolate

- 2 cups flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 stick butter
- 1 egg yolk
- 1/4 cup ground toasted almonds
- 1 cup whipping cream
- 2 tablespoons amaretto liqueur
- 6 ounces semi-sweet chocolate chips
- 3 cups stemmed strawberries
- 1/2 cup red currant jelly

Directions

Preheat oven to 375 degrees. Coat 9 or 10 inch tart pan with removable bottom with vegetable oil spray or butter.

Cut chilled butter into small pieces.Combine flour, sugar and salt and blend until smooth. Then add butter, blend about 20 seconds.

Add egg yolk, 2 tablespoons cold water, almonds and blend a few seconds.

Turn dough out onto surface and gather into a ball. Shape into a flattened disc. Wrap in plastic and refrigerate until well chilled, about 1 hour. Roll dough out on floured surface to 1/8-inch thick square or circle. Fit into pan, pressing up sides. Refrigerate about 30 minutes. Pierce bottom of pastry all over with fork. Bake 20 minutes or until golden. Cool.

Meanwhile, in small saucepan, bring cream to simmer. Turn off heat and stir in liqueur and chocolate.

Continue to stir until chocolate is completely melted. Spoon into cooled tart shell and spread evenly. Cut strawberries into thin slices.

Starting at outside of tart, arrange strawberry slices, slightly overlapping and working toward center until tart is completely covered. Heat jelly just until melted. Brush berries with warm jelly.

Serves 8

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