Pate Brisee
3/4 stick unsalted butter
1/2 c. sugar
1 lg. egg
1 tbsp. Amaretto
1 tbsp. flour
1 tsp. almond extract
2 c. strawberries
2 c. raspberries or blueberries
1/4 to 1/2 c. strawberry or raspberry jam, melted
3/4 c. blanched almonds, ground fine

Make a pate brisee dough. The recipe is in most cookbooks and is the recipe often used as a quiche dough. I add one tablespoon of sugar to the recipe.

Roll out dough to 1/8 inch thickness and put in a tart pan with a removable rim. This recipe will also work with a glass pan but it may be harder to serve and not look very nice.

Chill dough while making the following frangipane mixture: Cream butter, sugar, almonds, almond extract, egg and flour with a mixer. Spread on the bottom of the shell and bake at 375 for 20-25 minutes until golden brown. When shell is cool arrange the berries in a decorative fashion and drizzle the jam on top. May be served as is or with whipped cream.

NOTE: This is a nice light dessert. You can use different berries for a different look or for a special occasion (strawberries and blueberries for the 4th of July for instance).