Recipe adapted from Russ Parsons, Los Angeles Times. Use your favorite tart or pie crust recipe.
1 pound strawberries 1/2 cup raspberry preserves 1 tablespoon orange juice 1 teaspoon orange zest 1 basic tart shell, baked, or 9-inch deep-dish pie crust, baked 3 tablespoons toasted sliced almonds
1 pound strawberries
1/2 cup raspberry preserves
1 tablespoon orange juice
1 teaspoon orange zest
1 basic tart shell, baked, or 9-inch deep-dish pie crust, baked
3 tablespoons toasted sliced almonds
Cut 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.
Warm 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.
Cool the raspberry-orange concoction 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.
Arrange 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. Serves 8.
Per serving: 402 calories; 24 g fat (15 g saturated fat; 54 percent calories from fat); 43 g carbohydrates; 60 mg cholesterol; 144 mg sodium; 4 g protein; 2 g fiber.