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Strawberry tart with raspberry-orange glaze

Time 25 minutes
Yields Serves 6 to 8
Strawberry tart with raspberry-orange glaze
(Glenn Koenig / Los Angeles Times)
1

Cut the green tops from the strawberries and slice the strawberries in lengthwise quarters (very large berries can be cut into sixths). Place the berries in a work bowl.

2

Warm the raspberry preserves, orange juice and orange zest in a small saucepan over low heat until the preserves become liquid and flow easily, about 5 minutes.

3

Cool briefly and then press through a fine-mesh strainer over the berries, separating out the raspberry seeds and orange zest. Gently stir the berries to coat them with the glaze.

4

Arrange the glazed berries in the baked tart shell. You can do this neatly in overlapping rows or simply by arranging them in a mound. Sprinkle with the toasted sliced almonds. Serve at room temperature.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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