Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

A buttery crust filled with an sophisticated almond custard.

Ingredients Nutrition

  • Pastry

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 12 cup cold butter, cut into bits
  • 1 tablespoon water, with
  • 12 teaspoon vanilla, and
  • 18 teaspoon almond extract
  • Filling

  • 1 cup sliced blanched almond
  • 34 cup sugar
  • 34 cup cream
  • 1 teaspoon orange-flavored liqueur (such as Grand Marnier or Cointreau)
  • 18 teaspoon almond extract
  • 18 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

(1)
Most Helpful

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.

Leyla Frances December 28, 2004

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