Almond Tart

This almond tart recipe was shared by Joyce who was in our Wine Tasting Group. She received it from a friend who modified it from a recipe in a Chez Panisse Cookbook. It is absolutely yummy and even people who don’t like nuts, like this tart.

Pastry:

1 cup flour
1 Tablespoon sugar
½ cup butter
1 Tablespoon water
Few drops almond extract
½ teaspoon vanilla extract

In food processor combine all-purpose flour, sugar, and butter and process in bursts for 30 seconds approximately. Add ~ 1 tablespoon water, processing just until mixture begins to gather together. Press pastry into a 9 inch tart pan with a removable bottom and chill for ~ 1 hour.

Heat oven to 400 degrees Fahrenheit. Line pastry shell with foil or parchment paper and place weights on top of the foil. Bake shell for 7 minutes and remove from oven. Remove foil and bake an additional 3 more minutes or until lightly browned. Let cool slightly.

Filling:

1 cup sliced almonds
¾ cup sugar
½ heavy cream
¼ teaspoon salt
Few drops almond extract
1 teaspoon Grand Marnier

Combine all ingredients and let stand until sugar dissolves, approximately 20 minutes. Place the pre-baked shell on a baking sheet* or pizza sheet. Add the filling to the tart shell and bake at 400 degrees Fahrenheit for 25 – 30 minutes until the top is brown and sugar has caramelized.

Serve at room temperature.

*The filling may break through the crust and the additional baking sheet is advised to avoid a mess in your oven.

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