ALMOND TART
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Author Notes: I make an almond tart that I like and make regularly. Now I have tweeked up my original recipe by making the crust a veritable almond shortbread. It is flaky, creamy, crunchy, rich in almond flavors and textures. It is also quick and easy. - dymnyno
Serves 8
- CRUST
- 3/4 cup butter, softened, not melted
- 3/4 cup all purpose flour
- 3/4 cup almond meal
- 1 tablespoon almond extract
- pinch of salt
- FILLING:
- 1 cup heavy cream
- 3/4 cup superfine white sugar
- 1 teaspoon almond extract
- 1 teaspoon Grand Marnier or Cointreau
- 2 large eggs
- 1 1/2 cups sliced almonds
- MAKE THE CRUST: Preheat oven to 375 (oven rack in middle of oven)
- Mix all the crust ingredients; flour, almond meal, sugar, soft butter, almond extract and pinch of salt. ( a fork works to incorporate the butter)
- In a 11 inch tart pan with a removeable bottom, press the dough from the center up to the edges, covering the bottom and sides of the pan.
- Place on a baking sheet and bake for 10 min and remove from oven.
- PREPARE THE FILLING:
- In a bowl or blender mix all the filling ingredients; cream, sugar, almond extract, Grand Marnier, eggs, ( except the almonds) and mix until smooth. Then stir in the almonds.
- Pour the filling into the crust and bake until golden...about 30 minutes.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
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3 months ago une figue de vol
Just made this for tonights dessert and it is in my top 3 tarts! It bomb proof. So very easy to make and it tastes like I slaved for an afternoon making it and it really took about 30 minutes.
about 2 years ago gingerroot
What a beautiful tart!
over 2 years ago pch
How much sugar goes in the shortbread??
over 2 years ago dymnyno
I did not put any sugar in the crust...the almonds are sweet enough and the filling is very sweet.
over 2 years ago lapadia
Love almonds, this looks and sounds delicious and I thank you for sharing it!
over 2 years ago SallyCan
Nice. Looks perfect for a brunch.
over 2 years ago theyearinfood
I had an amazing Basque cake last night at a restaurant that sounds quite similar to this (also used shortbread). It was the hit of the evening.
over 2 years ago dymnyno
I see that you are in SF. Which Basque restaurant? I know that some Basques use a lot of almonds because they make a liquore from almonds (which I tasted in Winnamucca, NV.) Don't think that I have ever eaten at a Basque restaurant in SF or area.
over 2 years ago theyearinfood
Hi dymnyno - It wasn't a Basque restaurant, actually - they just featured that incredible Basque cake. It was the soft opening of a new restaurant called Beast and the Hare. (No hare on the menu last night!)
over 2 years ago Margy@hidethecheese
This sounds delicious. I swoon for almonds in just about any form, so this looks fabulous.
over 2 years ago dymnyno
Thanks, Margy, I am an almond nut too!
over 2 years ago Midge
This is beautiful, dymnyno.
over 2 years ago MadeInMaine
I wonder if this would this be okay with all almond flour, leaving out the regular, for gluten intolerance.... anyone?
over 2 years ago dymnyno
Yes, I think that might work ... however, it would be very crumbly...most bakers recommend using a ratio of 1 to 3 (almond to flour) when combining the two.
over 2 years ago cheese1227
Love this. Maybe with some poached fruit??
over 2 years ago dymnyno
I thought of pears...but decided to keep it simple.
over 2 years ago Sagegreen
Gorgeous, too!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Can I have some now please?
over 2 years ago Lizthechef
Hear the printer busy at work? Fabulous fall recipe!
over 2 years ago Lizthechef
I love this - easy, clean flavors for a fall or winter dinner party. Thumbs up!
over 2 years ago dymnyno
THANKS LIZ!!