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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A buttery crust filled with an sophisticated almond custard. Ingredients:
1 cup all-purpose flour |
1 tablespoon sugar |
1/2 cup cold butter, cut into bits |
1 tablespoon water, with |
1/2 teaspoon vanilla, and |
1/8 teaspoon almond extract |
1 cup sliced blanched almond |
3/4 cup sugar |
3/4 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.
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