Almond Tart

This almond tart is easy to make, and looks like it came right out of a bakery. Serve it with Cask Reserve, MADURO Tawny Port, or DUET After-Dinner Wine.

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

Pastry:

Preheat oven to 325 degrees.

With your fingers, rub 2 cups of 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 the dough holds together in a ball. Press dough evenly over the bottom and sides of an 11-12 inch fluted tart pan with removable bottom. Bake for 10 minutes; the color will be very pale. Use hot or cold.

Filling:

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 the touch.

For easier serving, remove the pan rim and slide a long, slender spatula between the crust and pan bottom to free the pastry from the pan; leave the 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 Cask Reserve, MADURO Tawny Port, or DUET After-Dinner Wine with hints of hazelnut.