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)

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.


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.


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.


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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