Almond Tart

I first had this tart when Wera and I dined at Chez Panisse following the TeX User's Croup meeting in August, 1989. The waiter said that it was the only dessert which was continuously on the menu. Less than twenty-four hours after we returned, I had purchased Lindsey Shere's Chez Panissi Desserts and found the recipe. Curiously, in the last sentence of the recipe, she states that the tart "ilmmediately became identified, for better or worse, as the house specialty of Chez Panisse." If this is in any way bad, I can't wait to try her other desserts! You'll notice a comforting similarity to the Blueberry Tart crust.

Crust:

• 1 cup flour

• 1 Tbsp sugar

• pinch salt

• 1/2 cup cold butter (1 stick)

• 1/2 tsp vanilla extract

• 3 drops almond extract

• 1 Tbsp water

Filling:

• 3/4 cup heavy cream

• 3/4 cup sugar

• 1 tsp Grand Marnier

• 3 drops almond extract

• 1 cup sliced unblanched almonds (4 oz.) 

1. Preheat oven to 375°.

2. Using a pastry blender, cut the butter into the flour, sugar, and salt until the mixture has been reduced to small granules. Sprinkle the water and extracts over the mixture and stir with a fork until the dough begins to stick together. With your hands, gather. the remainder into a ball kneading gently (not much kneading will be required).  [Ms. Shere wants a-30 minute rest here; I want to finish!]  Flatten the ball into a 9" fluted metal tart pan with a removable bottom (shiny, not black) and spread the dough evenly with your fingers so that it covers the bbttom and sides, Try to make fairly sharp corners around the bottom so that the crust remains thin throughout. [At this point, Ms. Shere wants 30 minutes to overnight in the freezer wrapped in foil.] Can be frozen at this point.

3. Bake the unfilled shell for 25 minutes until golden brown.

4. Meanwhile, bring the cream, sugar, Grand Marnier, and almond extract to a full boil. Add the almonds, turn off the heat and allow to cool for 15 minutes.

5. Now the shell should have finished baking: pour the filling mixture into the shell and bake at 400° for 35 minutes. The mixture will bubble and caramelize so it's a good idea to have some aluminum foil underneath. About 15 minutes after removing the tart from the oven, remove the pan rim and cut the tart into pieces.