Almond Tart

Lindsey's Almond Tart from Chez Panisse

serves 6-8

tart pastry

1 stick butter (real butter)

1 cup flour

1 tablespoon sugar

4 drops each of almond and vanilla extracts

1 tablespooon water

Put the flour and sugar in a food processor. Process til blended. Add the butter in slices and process. Add the extracts and water and process til it gathers up in a ball. Wrap in plastic and chill until you are ready to use it. Then take it out and bring it to room temperature.

filling

1 cup unpeeled raw sliced almonds

1 cup whipping cream

3/4 cup sugar

pinch of salt

1 tablespoon Grand Marnier

1 tablespoon kirsch

2 drops almond extract

Press the tart pastry into a 9-inch tart form with a removable ring. You can't really roll out this dough - it's easier just to press it in. Press the dough evenly over the bottom and sides about 1/8 inch thick. Refrigerate for about an hour. Bake the tart in a preheated 400 degree oven for about 10 minutes, until it begins to set and brown. Remove the tart to a rack and cool to room temperature.

In a heavy saucepan, mix all the of the filling ingredients and cook mixture over low heat until sugar dissolves and the texture is silky, about 10 to 15 minutes. Cool the mixture slightly and pour it into the tart shell.

Place a second oven rack under your baking rack and line with a piece of foil. This tart will bubble over and the foil will catch the mess. Bake in a 350 degree oven for about 30 minutes. The filling will bubble up a lot most of the cooking time and then at the end it will begin to caramelize. When the filling is golden, remove tart to a cake rack and let cook to room temperature before cutting.