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Ingrid's Almond Tart

Source of Recipe

Beat That! Cookbook


List of Ingredients

CRUST:
1 cup flour
1 tablespoon sugar
1 pinch salt
1/2 cup unsalted butter, chilled, cut 8 slices
2 tablespoons ice water
1/2 teaspoon vanilla
1/8 teaspoon almond extract

FILLING:
1 cup sliced blanched almonds
3/4 cup superfine sugar
3/4 cup heavy cream
1 teaspoon orange flavored liqueur (Grand Marnier)
1/8 teaspoon salt
1/8 teaspoon almond extract


Recipe

CRUST: The crust can be made by hand or food processor. Dump the flour, sugar and salt into the food processor. Process them for a couple of seconds. Scatter the butter slices all over the dry ingredients and process them with on-off pulses until the mixture resembles meal. In a small bowl, combine the water and extracts. With the food processor running, pour in the liquids and process just until the dough begins to come together.

Thoroughly butter a 9" tart tin with a removable fluted ring. Press the dough into the tin to line it evenly. Chill the shell for 1 hour, during the latter part of which you will be preheating the oven to 400, with a rack in the lower third. Prick the shell all over with a fork. Butter a 12" square of foil. Fit it, buttered side down, into the shell, and fill the foil with raw rice or pie weights. Bake the shell for 7 minutes. Carefully lift out the foil and its contents and bake the shell for another 5-10 minutes, or until it begins to turn golden. Let it cool on a rack while you mix the filling ingredients; leave the oven on.

FILLING: In a medium bowl, combine the almonds, sugar, cream, liqueur, salt and almond extract. Let stand for 15 minutes, stirring the almonds several times. Spoon them into the partially baked shell. Bake the tart in the middle of the oven for 30-40 ,minutes, or until it's brown and caramelized all over. Let it cool thoroughly on a rack before you slip off the removable tart ring. Transfer to a serving plate and cut it into wedges. Serves 6-8.