by dymnyno
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dymnyno's Notes:
ExpandCRUST Ask a question about this ingredient
3/4 cup butter, softened, not melted Ask a question about this ingredient
3/4 cup all purpose flour Ask a question about this ingredient
3/4 cup almond meal Ask a question about this ingredient
1 tablespoon almond extract Ask a question about this ingredient
pinch of salt Ask a question about this ingredient
FILLING: Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
3/4 cup superfine white sugar Ask a question about this ingredient
1 teaspoon almond extract Ask a question about this ingredient
1 teaspoon Grand Marnier or Cointreau Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1 1/2 cups sliced almonds Ask a question about this ingredient
MAKE THE CRUST: Preheat oven to 375 (oven rack in middle of oven)
Ask a question about this stepMix all the crust ingredients; flour, almond meal, sugar, soft butter, almond extract and pinch of salt. ( a fork works to incorporate the butter)
Ask a question about this stepIn a 11 inch tart pan with a removeable bottom, press the dough from the center up to the edges, covering the bottom and sides of the pan.
Ask a question about this stepPlace on a baking sheet and bake for 10 min and remove from oven.
Ask a question about this stepPREPARE THE FILLING:
Ask a question about this stepIn a bowl or blender mix all the filling ingredients; cream, sugar, almond extract, Grand Marnier, eggs, ( except the almonds) and mix until smooth. Then stir in the almonds.
Ask a question about this stepPour the filling into the crust and bake until golden...about 30 minutes.
Ask a question about this stepI did not put any sugar in the crust...the almonds are sweet enough and the filling is very sweet.
Love almonds, this looks and sounds delicious and I thank you for sharing it!
I had an amazing Basque cake last night at a restaurant that sounds quite similar to this (also used shortbread). It was the hit of the evening.
I see that you are in SF. Which Basque restaurant? I know that some Basques use a lot of almonds because they make a liquore from almonds (which I tasted in Winnamucca, NV.) Don't think that I have ever eaten at a Basque restaurant in SF or area.
Hi dymnyno - It wasn't a Basque restaurant, actually - they just featured that incredible Basque cake. It was the soft opening of a new restaurant called Beast and the Hare. (No hare on the menu last night!)
This sounds delicious. I swoon for almonds in just about any form, so this looks fabulous.
I wonder if this would this be okay with all almond flour, leaving out the regular, for gluten intolerance.... anyone?
Yes, I think that might work ... however, it would be very crumbly...most bakers recommend using a ratio of 1 to 3 (almond to flour) when combining the two.
Love this. Maybe with some poached fruit??
Hear the printer busy at work? Fabulous fall recipe!
I love this - easy, clean flavors for a fall or winter dinner party. Thumbs up!
It says to mix in sugar for the crust but there is no sugar listed in the ingredients.
Kristen is the Senior Editor of food52.
What a beautiful tart!