+
0 (0)

Desserts

Strawberry tart with raspberry-orange glaze

Strawberry tart with raspberry-orange glaze
Glenn Koenig / Los Angeles Times

Can a pie crust recipe really change your life? I guess it depends on how much you like eating pie -- and how much you hate making crust. I really love eating pie, but I really hated making crust, at ... Read more

Total time: About 25 minutes | Serves 6 to 8
  • 1 pound strawberries
  • 1/2 cup raspberry preserves
  • 1 tablespoon orange juice
  • 1 teaspoon chopped orange zest
  • 1 basic tart shell
  • 3 tablespoons toasted sliced almonds

Step 1Cut 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.

Step 2Warm 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.

Step 3Cool 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.

Step 4Arrange 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.


HAVE YOU TRIED


Spaghetti with tuna and cherry tomatoes
Spaghetti with tuna and cherry tomatoes

Meringue layer cake
Meringue layer cake

Salad of Berries With Muscat, Orange Basil Sorbet
Salad of Berries With Muscat, Orange Basil Sorbet

Calf's liver and onions balsamic
Calf's liver and onions balsamic

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Milk Bar's Compost Cookie
Spiced pumpkin pie
Green tea granita
Chocolate torte souffle