Almond Tart

Name: Almond Tart
Cuisine: United States
Ingredients: ¼ teaspoon almond extract; Sweetened whipper cream (optional); ½ cup heavy cream; 1¾ cups sliced blanced almonds (about 8 ounces); 1 tablespoons Grand Marnier, or other orange liqueur; 1 tablespoons Grand Marnier, or other orange liqueur; 2 to 3 tablespoons ice water; ¾ cup sugar; 8 tablespoons (1 stick) unsalted butter; 2 tablespoons honey; 8 tablespoons (1 stick) unsalted butter, chilled; 2 tablespoons sugar; 1 egg, separted; ½ teaspoon almond extract; Pinch of salt; 1½ cups all-purpose flour

Preparation info

Serves
8 to 12

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This is a knockout dessert that offers an elegant alternative to pecan pie. It is buttery, rich, and quite superb.

Ingredients

Crust

1½ cups all-purpose flour
Pinch of salt
2 tablespoons

Americas
United States
Dinner
Dessert
Pie
Vegetarian

Method

For the crust: Butter a 9-inch tart pan with a removable bottom (it can be fluted or smooth). In the bowl of a food processor fitted with the metal blade, combine flour, salt, and sugar by pulsing on and off for a few seconds. Cut the butter in small pieces and add all to the flour mixture. Add almond extract and the egg yolk. Pulse again for a few seconds, until the mix