Strawberry Almond Tart - cooking recipe

Ingredients

1/4 cup unsalted thinly sliced almonds
1 cup butter (room temperature)
1 cup sugar
2/3 cup almond paste
2 eggs
1 egg yolk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 pint strawberry (hulled)
1/3 cup apple jelly

Preparation

Preheat oven to 350 degrees F.
Spread almonds in a single layer on a baking sheet.
Bake 5-7 minutes until lightly browned.
Set aside to cool.
Butter and flour a 9\" round cake pan.
Using a mixer at high speed beat the butter, sugar and almond paste until smooth, 2-3 minutes.
Turn the mixer speed to low and add the eggs one at a time and then the egg yolk and vanilla.
Beat until well combined.
Add flour by 1/2 cups and beat until combined.
Spread batter evenly in pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.
Cool on rack for 20 minutes.
Remove from the pan and place on rack until completely cool.
Trim as required to make top of cake completely level.
Invert onto serving plate.
Set aside a single strawberry (the best looking one).
Slice the remaining strawberries into 1/4\" slices.
Melt the jelly over low heat.
Brush 1/2 of the melted jelly over the top and sides of the cake.
Press the almonds on the sides of the cake.
Place the whole strawberry in the center of the cake.
Starting at the outside edge of the cake, place the strawberry slices in overlapping circles around the whole strawberry.
The entire top of the cake should be evenly covered in an attractive pattern.
Brush strawberries with the remaining jelly.