Strawberry Tart

For the crust:
Preheat the oven to 375 F. Spread the almonds on a baking sheet and bake until golden, about 5 minutes. Remove pan from oven. Transfer almonds to a plate and let cool.

Combine the flour, 1/3 cup of the toasted almonds, the granulated sugar and the salt in a food processor and pulse until finely ground. Add the pieces of butter and pulse until the mixture resembles wet sand. Add the ice water and pulse until the dough becomes smooth.

Turn out the dough onto a piece of plastic wrap, place another piece of plastic wrap on top and form the dough into a disk. Wrap tightly and refrigerate for 15 minutes.

Remove dough from the fridge. Unwrap the dough and press evenly into the bottom and up the sides of a buttered 9-inch pie or tart pan. Freeze until firm, about 10 minutes.

Remove crust from the freezer. Place the pie pan on a baking sheet, put it into the oven and bake until the crust is golden brown, about 20 minutes. Transfer to a rack to cool completely.

For the glaze:
Combine the sliced strawberries, granulated sugar, lemon zest and juice and 1 cup of water in a small saucepan. Bring to a simmer over medium heat and cook until the strawberries are soft and the glaze is thickened, about 10 minutes. Remove pan from heat. Remove the lemon zest and let the glaze cool.

For the filling:
Mix the ricotta, cream cheese, confectioners’ sugar and nutmeg in a bowl with a mixer until smooth. Spread evenly into the crust. Spoon the strawberries from the glaze over the filling. Arrange the remaining fresh sliced strawberries on top of the filling and around the softened strawberries. Scatter the blueberries around the top of the tart. Brush the strawberries and blueberries with the remaining glaze.

Cover and refrigerate for at least an hour.

Serve.