This almond tart is easy to make, and looks like it came right out of a bakery. Serve it with ARIS Cask reserve, MADURO Tawny port, or DUET Sherry.
2 cups all-purpose flour
3 Tbs. sugar
¾ cup butter, cut into chunks
2 egg yolks
1 ½ cups whipping cream
1 ½ cups sugar
½ tsp. grated orange peel
¼ tsp. salt
2 cups (6 oz.) sliced almonds
¼ tsp. vanilla extract
Preheat oven to 325 degrees.
With your fingers, rub 2 cups all-purpose flour and 3 Tbs. sugar with ¾ cup butter or margarine, cut in chunks, until mixture is evenly mixed (or whirl in a food processor). With a fork, stir in 2 egg yolks until dough holds together in a ball. Press dough evenly over bottom and sides of an 11-12 inch fluted tart pan with removable bottom. Bake for 10 minutes; color will be very pale. Use hot or cold.
Preheat oven to 357 degrees.
In a 2-3 quart pan, combine whipping cream, sugar, orange peel and salt. Bring to a boil over high heat, stirring often. Remove from heat and stir in almonds and extract; pour nut mixture into crust.
Bake until lightly browned, about 35 minutes for a 12-inch tart, 40 minutes for an 11-inch tart. Set tart on a wire rack and let stand until just warm to touch.
For easier serving, remove pan rim and slide a long, slender spatula between crust and pan bottom to free pastry from pan; leave tart on pan for support.
Cool to room temperature. (You can make the tart as much as a day ahead.) Cut in slender wedges to serve. Makes 10-12 servings.
Serve with ARIS Cask Reserve, MADURO Tawny Port or DUET sherry with hints of hazelnut.