Recipe - Strawberry And Raspberry Festive Tart

1 Recipe Pate Brisee; see *
Note
6 tablespoon Unsalted butter (3/4
stick); softened
One half cup Sugar
1 lg Egg
Three fourths cup Blanched almonds; ground
fine
1 teaspoon Almond extract
1 tablespoon Amaretto
1 tablespoon Allpurpose flour
2 cup Strawberries; hulled
2 cup Raspberries; picked over,
rinsed
One fourth cup Strawberry or raspberry jam;
melted, strained

* Note" See the "Pate Brisee" recipe which is included in this collection.

Roll out the Pate Brisee dough 1/8inch thick on a lightly floured surface,
fit it into an 11 by 8inch rectangular or 10 or 11inch round tart pan
with a removable fluted rim, and chill the shell while making the
frangipane. In a small bowl cream together the butter and the sugar and
beat in the egg, the almonds, the almond extract, the Amaretto, and the
flour. Spread the frangipane evenly on the bottom of the shell and bake the
tart in the middle of a preheated 375 degree oven for 20 to 25 minutes, or
until the shell is pale golden. (If the frangipane begins to turn too
brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut
the strawberries lengthwise into 1/8inchthick slices, arrange the slices,
overlapping, decoratively with the raspberries in rows on the frangipane,
and brush them gently with the jam. This recipe yields ??