Almond Tart Recipe #71275
A buttery crust filled with an sophisticated almond custard.
1¼ hours | 20 min prep
SERVES 8
Pastry
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 cup cold butter, cut into bits
- 1 tablespoon water, with
- 1/2 teaspoon vanilla, and
- 1/8 teaspoon almond extract
Filling
- 1 cup sliced blanched almond
- 3/4 cup sugar
- 3/4 cup cream
- 1 teaspoon orange-flavored liqueur (such as Grand Marnier or Cointreau)
- 1/8 teaspoon almond extract
- 1/8 teaspoon salt
- whipped cream (optional)
- For pastry: Blend flour, sugar and butter until it resembles coarse meal.
- Add water with vanilla and almond extract and form dough into a ball.
- Press dough into a 9 inch flan/tart pan and chill for 1 hour.
- Preheat oven to 390°F.
- Line with wax paper or foil and fill with pie weights or beans.
- Bake pastry in lower third of preheated oven for 7 minutes.
- Remove pie weights and paper and bake 3 minutes longer, or until golden.
- Let cool.
- For filling: Combine well almonds, sugar, cream, liqueur, almond extract and salt; let stand 15 minutes.
- Pour into pastry shell and bake for 30-40 minutes, or until top is browned and caramelized.
- Let cool before serving.
- Serve with whipped cream, if you wish.
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5 stars