Ingredients:
How to Make It:
Preparation of the crust
1. In a bowl, combine flour, sugar and salt. Add the butter and, using a pastry blender or two knives, work preparation until it has the texture of course crumbs. Sprinkle with water and mix with a fork until the dough begins to hold (add up to 2 Tbs. Tab/30 ml of water if necessary). Shape dough into a rectangular block and flatten slightly. Wrap the block of dough with plastic wrap and refrigerate for 1 hour.
2. Roll dough into a rectangle 14 in. x 10 in. (35 cm x 25 cm). Fold the dough into two, then remove it, unfold and press into a disposable aluminum pan nine x seven in. (23 cm x 16 cm) (fold the edge under the lower). Book.
Preparation pad
3. In a bowl, combine flour and sugar. Add butter and mix with your fingers work until crumbly. Add almonds and mix. Book.
4. In another bowl, combine strawberries, strawberry jam, sugar and cornstarch. Sprinkle the reserved crust of ground almonds and pour the strawberry topping. Sprinkle with crunchy topping reserved.
Bake in lower third of preheated 375oF (190oC) oven 50 to 60 minutes or until crust is golden. 5. Place pan on a wire rack and let cool. Cut into squares. (You can prepare the square in advance and put them in an airtight container, separating each floor wax paper. They will keep up to two days at room temperature and up to one month in the freezer.)
Makes about 12 squares.nutritional
BY SQUARE: Cal. 210; prost. two g; M.G. ten g (5 g sat.) chol. 25 mg; gluc. 30 g; two g fiber; sodium 83 mg
- Buttery crust
- 1 1/4 cups (310 ml) flour
- 1 c. to tab (15 ml) sugar
- 1 pinch of salt
- 1/3 t (80 ml) cold butter, diced
- 1/3 T (80 ml) of ice water (about)
- Crunchy almond topping
- 1/4 t (60 ml) flour
- 1/4 t (60 ml) sugar
- 2 c. to tab (30 ml) cold butter, diced
- 1/4 t (60 ml) of sliced salmons
- Strawberry topping
- 1 lb (500 g) fresh strawberries, hulled and halved
- 1/3 t (80 ml) strawberry jam
- 2 c. to tab (30 ml) sugar
- 2 c. to tab (30 ml) cornstarch
- 2 c. to tab (30 ml) ground almonds
How to Make It:
Preparation of the crust
1. In a bowl, combine flour, sugar and salt. Add the butter and, using a pastry blender or two knives, work preparation until it has the texture of course crumbs. Sprinkle with water and mix with a fork until the dough begins to hold (add up to 2 Tbs. Tab/30 ml of water if necessary). Shape dough into a rectangular block and flatten slightly. Wrap the block of dough with plastic wrap and refrigerate for 1 hour.
2. Roll dough into a rectangle 14 in. x 10 in. (35 cm x 25 cm). Fold the dough into two, then remove it, unfold and press into a disposable aluminum pan nine x seven in. (23 cm x 16 cm) (fold the edge under the lower). Book.
Preparation pad
3. In a bowl, combine flour and sugar. Add butter and mix with your fingers work until crumbly. Add almonds and mix. Book.
4. In another bowl, combine strawberries, strawberry jam, sugar and cornstarch. Sprinkle the reserved crust of ground almonds and pour the strawberry topping. Sprinkle with crunchy topping reserved.
Bake in lower third of preheated 375oF (190oC) oven 50 to 60 minutes or until crust is golden. 5. Place pan on a wire rack and let cool. Cut into squares. (You can prepare the square in advance and put them in an airtight container, separating each floor wax paper. They will keep up to two days at room temperature and up to one month in the freezer.)
Makes about 12 squares.nutritional
BY SQUARE: Cal. 210; prost. two g; M.G. ten g (5 g sat.) chol. 25 mg; gluc. 30 g; two g fiber; sodium 83 mg