Ingredients (Serves 4)

1 ⅔ cup flour

1 teaspoon granulated sugar

½ tsp salt

⅔ cup cold butter, cut into small pieces

4 tablespoons ice water

½ cup lightly toasted ground almonds

1 tbsp. all-purpose flour

¼ cup granulated sugar

1 lb. strawberries, hulled & halved

milk

coarse sugar and some powdered sugar, if desired


Instructions

  • In a large bowl, combine flour, 1 teaspoon sugar, and salt.
  • Add cold butter pieces, and using your clean hands, rub butter into the flour mixture until it resembles coarse pea sized crumbs.
  • Add the ice water and fold in, again using your hands, mixing until the dough comes together into a ball.
  • Wrap dough in plastic wrap and flatten into a disk. Refrigerate for about 30 minutes.
  • Preheat oven to 400 degrees.
  • Remove chilled dough from the refrigerator, unwrap, and on a lightly floured surface, roll into a rough circle approximately 12 inches in diameter. Transfer to a baking stone.
  • Mix the flour and ground almonds, and spoon onto the center of the pastry dough, leaving about a 3″ border all the way around.
  • Toss the strawberry halves with the sugar, and arrange on top of the ground almond mixture.
  • Fold up the edges of the pastry and gently shape into a heart (or leave it round), brush pastry with milk and sprinkle with coarse sugar.
  • Bake for 20 to 25 minutes or until gold brown.
  • Best enjoyed warm from the oven.
  • Top with whipped cream if desired or sprinkle with powdered sugar.