12 oz butter

1/3 cup sugar

1 egg

3 1/2 cups flour

1/2 cup almond flour

1 tsp vanilla

pinch of salt

1/4 cup apricot jam

1) In a mixer, cream the butter and sugar with the paddle attachment.

2) Add the eggs and vanilla until well combined.

3) Add the flour and salt and mix until just combined.

4) Shape into a flat disc and refrigerate for 30 minutes.

5) Lightly roll out your surface and roll your dough out. Place into a 9" or 10" tart or pie pan.

6) Place a piece of parchment paper on top of your dough. Place pie weights (or dried rice) over the paper and bake at 350 until the sides are golden.

7) Remove the pie weights and set aside to cool.

8) Rinse and dry 3 lbs of fresh strawberries. Place them in your tart shell.

9) Warm 1/4 cup of apricot jam over low heat and strain into a bowl. Lightly spoon over the strawberries and wait a half hour to set.