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Preheat oven to 300F.
Line a baking sheet with parchment paper or foil and coat lightly with cooking spray.
1/4 cup cornstarch
1/4 cup finely ground blanched almonds
3/4 cup sugar
3 large egg whites, at room temperature
1/8 tsp. cream of tartar
Pinch of salt
1 tsp. vanilla extract
1 1/2 pts. strawberries
2 tbsp. seedless raspberry all-fruit preserves
2 tsp. water
8 servings
In a small bowl, mix the cornstarch, almonds, and 1/4 cup of the sugar.
Place the egg whites, cream of tartar, and salt in a large bowl.
Using an electric mixer on medium speed, beat until soft peaks form.
With the mixer at medium-high speed, slowly add the remaining 1/2 cup sugar and beat until stiff, glossy peaks form.
Beat in the vanilla.
Gently fold in the almond mixture.
Using a large spoon, spread enough of the egg mixture on the baking sheet to form an 8" or 9" circle about 3/4" thick.
Drop spoonfuls of the remaining whites around the edge to form a border about 1" high. (Or use a pastry bag fitted with a large rosette tip to pipe a fancier border.)
Bake on the bottom rack of te oven for 30 minutes, or until light tan and crisp.
Cool on a rack for 5 minutes.
Carefully peel off the paper or foil.
Place the shell on a serving plate.
Fill with the strawberries.
Place the preserves and water in a small saucepan.
Melt over low heat.
Using a pastry brush, lightly glaze the strawberries with the melted preseves.
Serve the tart at room temperature.
Line a baking sheet with parchment paper or foil and coat lightly with cooking spray.
1/4 cup cornstarch
1/4 cup finely ground blanched almonds
3/4 cup sugar
3 large egg whites, at room temperature
1/8 tsp. cream of tartar
Pinch of salt
1 tsp. vanilla extract
1 1/2 pts. strawberries
2 tbsp. seedless raspberry all-fruit preserves
2 tsp. water
8 servings
In a small bowl, mix the cornstarch, almonds, and 1/4 cup of the sugar.
Place the egg whites, cream of tartar, and salt in a large bowl.
Using an electric mixer on medium speed, beat until soft peaks form.
With the mixer at medium-high speed, slowly add the remaining 1/2 cup sugar and beat until stiff, glossy peaks form.
Beat in the vanilla.
Gently fold in the almond mixture.
Using a large spoon, spread enough of the egg mixture on the baking sheet to form an 8" or 9" circle about 3/4" thick.
Drop spoonfuls of the remaining whites around the edge to form a border about 1" high. (Or use a pastry bag fitted with a large rosette tip to pipe a fancier border.)
Bake on the bottom rack of te oven for 30 minutes, or until light tan and crisp.
Cool on a rack for 5 minutes.
Carefully peel off the paper or foil.
Place the shell on a serving plate.
Fill with the strawberries.
Place the preserves and water in a small saucepan.
Melt over low heat.
Using a pastry brush, lightly glaze the strawberries with the melted preseves.
Serve the tart at room temperature.