Almond Tarts
Published October 25, 1986
- Total Time
- 1 hour 30 minutes, plus 1 hour's chilling
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Ingredients
THE CRUSTS
2 tablespoons sugar
2 cups unbleached flour
16 tablespoons unsalted butter
2 tablespoons ice water
Few drops almond extract
1 teaspoon vanilla extract
THE FILLING
2 cups sliced almonds, about 6 ounces
1 ½ cups sugar
1 ½ cups heavy cream
Salt to taste
Few drops almond extract
2 teaspoons Grand Marnier
Nutritional analysis per serving
71 grams carbs; 111 milligrams cholesterol; 764 calories; 18 grams monosaturated fat; 5 grams polyunsaturated fat; 26 grams saturated fat; 51 grams fat; 1 gram trans fat; 4 grams fiber; 403 milligrams sodium; 10 grams protein; 43 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make two crusts, in a large bowl, combine the sugar and flour.
- Step 2
Cut the butter into the flour mixture with a pastry blender or two knives until the mixture has the texture of coarse meal.
- Step 3
Using a fork, toss the mixture while adding the water, almond and vanilla extracts. Toss just until the pastry holds together.
- Step 4
Divide the pastry in half and press into two nine-inch tart pans. Chill for one hour.
- Step 5
Preheat the oven to 400 degrees.
- Step 6
Bake the crusts for 10 minutes. Remove from the oven and cool on a rack. Press down any crust that puffs up.
- Step 7
To make the filling, in a large bowl, mix all the remaining ingredients. Let stand in a warm place for 20 minutes to dissolve the sugar.
- Step 8
Pour the filling into the prepared crusts and bake for 30 to 40 minutes, or until the tops brown and caramelize. Turn the tarts several times during baking to brown evenly.
- Step 9
Remove from the oven and cool on a rack. Serve at room temperature with whipped cream, if desired.
Private Notes