SARA'S ALMOND TART

By dymnyno, posted 7 months ago

Amanda & Merrill's Notes:

I made Sara's almond tart telling my husband I was "recipe testing" for Food52. He was skeptical but not for long. The recipe was extremely easy recipe to follow, and called for few ingredients, which makes this a wonderful recipe to throw together for a last minute dinner party. I didn't have a tart pan with a removable bottom so I used a glass tart pan and it was fine. I placed all the wet ingredients and whirled them in a blender and then stirred in the almonds. The cooking time was perfect and it looked and smelled delicious. I definitely think this is a great dessert, a sure winner which I will make many times over. Congratulations dymnyno, it's really fantastic! The tart is even better the next day, after it's been in the fridge, the aroma is fragrant but subtle, the dough and almond filling merge perfectly and it makes for a really great breakfast. The Italians would approve. - Culinista Annouchka

My friend Sara made a tart similar to this that I liked so much I had to make one of my own. It is everything that I love in a recipe...simple, intense flavor and easy to execute directions. The flavor reminds me of flaky almond desserts that are so common at the end of an Italian dinner...almond cookies and simple unfrosted crumb cakes. I serve it with Nocino, an Italian licquor that compliments the almond tart.

Serves 1 9 or 10 inch tart

CRUST:

• 3/4 cup butter, softened (not melted)
• 1 1/2 cups all purpose flour
• 2 tbs superfine sugar
• 1 tbs vanilla
• pinch of salt

FILLING:

• 1 cup heavy cream
• 3/4 cup superfine sugar
• 1 tsp almond extract
• 1/2 tsp grand marnier or cointreau or French 44
• 2 large egg
• 1 1/2cup sliced almonds

1. Make the crust: Preheat oven to 375 (rack in middle).
2. In a bowl, mix all the crust ingredients.
3. In a tart pan with removable bottom, press the crust dough from the center up to the edges. (do not try rolling the crust...it is too crumbly) Bake for 10 minutes and remove from oven.
4. Prepare the filling: In a bowl mix all the filling ingredients except the almonds until smooth. Then stir in the almonds.
5. Pour the filling into the crust and bake until golden (about 35 minutes
6. SERVE WITH NOCINO AN ITALIAN LICQUOR MADE FROM WALNUTS MY RECIPE IS ON FOOD 52