Almond Tart

evelyn/athens's Note:

A buttery crust filled with an sophisticated almond custard.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

Pastry

• 1 cup all-purpose flour
• 1 tablespoon sugar
• ½ cup cold butter , cut into bits
• 1 tablespoon water , with
• ½ teaspoon vanilla , and
• 1⁄8; teaspoon almond extract

Filling

• 1 cup sliced blanched almond
• ¾ cup sugar
• ¾ 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)

Directions:

1. For pastry: Blend flour, sugar and butter until it resembles coarse meal.
2. Add water with vanilla and almond extract and form dough into a ball.
3. Press dough into a 9 inch flan/tart pan and chill for 1 hour.
4. Preheat oven to 390°F.
5. Line with wax paper or foil and fill with pie weights or beans.
6. Bake pastry in lower third of preheated oven for 7 minutes.
7. Remove pie weights and paper and bake 3 minutes longer, or until golden.
8. Let cool.
9. For filling: Combine well almonds, sugar, cream, liqueur, almond extract and salt; let stand 15 minutes.
10. Pour into pastry shell and bake for 30-40 minutes, or until top is browned and caramelized.
11. Let cool before serving.
12. Serve with whipped cream, if you wish.

Reviews

[Leyla Frances]

I have been making this for 15 years----got it out of the Fanny Farmer Baking Book. I make this for my restaurant and catering. It's awesome, suave, and classy.