Watch Sarah create this tart from scratch—plus the cookies from the leftover dough—here!
Episode for this recipe
In the bowl of a stand mixer fitted with the dough paddle, add flour, icing sugar, margarine, almond powder. Mix together at low speed. While the machine is running, add the eggs. Mix until incorporated.
Chill dough in fridge two hours.
Preheat oven to 285 degrees Fahrenheit (140 degrees Celsius).
Roll out dough with a rolling pin and fit to a greased, nine-inch tart shell ring mold. Trim edges before baking.
Bake 25 minutes. Cool.
Pipe diplomat crème into the crust to fill it.
Top with fresh strawberries and other berries if desired.
Tips:
The leftover dough can be turned into cinnamon sugar cookies! Preheat oven to 285 degrees Fahrenheit (140 degrees Celsius). Roll out the dough on a sheet of baking paper. Sprinkle with a mixture of sugar and cinnamon. Cook five minutes, then remove and cut into diamonds with a knife. Return to the oven for 25 minutes.
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