Almond Tart

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 12 cup cold butter, cut into bits
• 1 tablespoon water, with
• 12 teaspoon vanilla, and
• 18 teaspoon almond extract
• 1 cup sliced blanched almond
• 34 cup sugar
• 34 cup cream
• 1 teaspoon orange-flavored liqueur (such as Grand Marnier or Cointreau)
• 18 teaspoon almond extract
• 18 teaspoon salt
• whipped cream (optional)

1. For pastry: Blend flour, sugar and butter until it resembles coarse meal.
2. Add water with vanilla and almond extract and form dough into a ball.
3. Press dough into a 9 inch flan/tart pan and chill for 1 hour.
4. Preheat oven to 390F.
5. Line with wax paper or foil and fill with pie weights or beans.
6. Bake pastry in lower third of preheated oven for 7 minutes.
7. Remove pie weights and paper and bake 3 minutes longer, or until golden.
8. Let cool.
9. For filling: Combine well almonds, sugar, cream, liqueur, almond extract and salt; let stand 15 minutes.
10. Pour into pastry shell and bake for 30-40 minutes, or until top is browned and caramelized.
11. Let cool before serving.
12. Serve with whipped cream, if you wish.

flour, sugar, cold butter, water, vanilla, almond, blanched almond, sugar, cream, orangeflavored liqueur, almond, salt, whipped cream

Taken from www.food.com/recipe/almond-tart-71275 (may not work)