RECIPE #4046 - STRAWBERRY RHUBARB TART - Monday, September 17, 2007
Bill O'Fallon of Brentwood, Tennessee State Fair
1 pkg Pillsbury Refrigerated Pie Crusts
1 cup almond paste
1 cup strawberry rhubarb jam
3 Tbsp sugar
3 Tbsp ground almonds
Preheat oven to 350 degrees F and roll out one Pillsbury pie crust and place in 10-inch tart pan with removable bottom. Bake pie crust for 15 minutes. Let cool and spread almond paste on crust, followed by the strawberry rhubarb jam. Roll out second crust and cut into 3/4-inch strips (about 8) and place on top of jam. Sprinkle with almonds. Bake for 30-40 minutes until light brown. Let cool for 1 hour or more before serving.