Strawberry Tarte

1. Preheat the oven to 375° F.
2. Butter the bottom and sides of a tart pan and set aside.
3. In a large bowl, combine the butter and sugar and, with a wooden spoon, stir to blend. Add the almond and vanilla extracts, salt, and flour, and stir to form a soft, cookie-dough-like dough. Do not let it form a ball. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry onto the bottom and sides of the pan. The dough will be quite thin.
4. Place the pan in the center of the oven and pre-bake until the dough is slightly puffy and set, about 12 to 15 minutes.
5. Meanwhile, prepare the cream: In a medium-sized bowl, combine the cream, egg, almond and vanilla extracts, and honey, and whisk to blend. Whisk in the flour.
6. Pour the cream evenly over the tarte. Place in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, about 10 minutes.
7. Remove to a rack to cool.
8. Layer the strawberries on top.
9. Sprinkle with confectioners' sugar – I use a small sieve to sprinkle the sugar evenly.

Apricot variation:

1. Carry out steps 1-3 above.
2. Place the pan in the center of the oven and bake until the dough is slightly puffy and set, about 12 to 15 minutes. Sprinkle the almonds on the crust. (This will prevent the crust from becoming soggy.)
3. Meanwhile, prepare the cream: In a medium-sized bowl, combine the cream, egg, almond and vanilla extracts, and honey, and whisk to blend. Whisk in the flour.
4. Starting just inside the edge of the pre-baked pastry pan, neatly overlap the halved apricots, cut side up, at a slight angle. Make 2 or 3 concentric circles, working toward the center. Fill the center with the remaining apricots.
5.  Pour the cream evenly over the fruit. Place in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 50 to 60 minutes. The apricots will shrivel slightly. Remove to a rack to cool. Sprinkle with confectioners' sugar just before serving.