Toasted Almond Tart With Blood Orange Sorbet

• 1 pre-baked tart shell (11 inch )
• 1 12 cups fig preserves
• 23 cup powdered sugar
• 7 ounces unsalted butter
• 1 pinch salt
• 2 egg yolks
• 2 tablespoons heavy cream
• 3 cups all-purpose flour
• 1 cup butter (softened)
• 1 cup sugar, plus
• 2 tablespoons sugar
• 3 eggs
• 8 ounces toasted marcona almonds, ground fine
• 1 pinch salt

1. TOASTED ALMOND TART WITH BLOOD ORANGE SORBET
2. Cream butter, sugar and salt in mixer with paddle until light.
3. Add yolks.
4. Add 1 1/2 cups of flour and mix until coarse meal.
5. Add heavy cream and the rest of the flour and barely bring together.
6. Form a disc and wrap it in plastic wrap.
7. Chill for one hour.
8. Grate into tart shell and place in freezer for 30 minutes.
9. Bake in 325-350 degree oven until golden.
10. ALMOND FILLING:
11. Cream butter and sugar until light and fluffy.
12. Add eggs (1 at a time) and ground almonds.
13. Spread almond filling in par baked pie shell.
14. Bake at 325 degrees for 40 minutes.
15. Almond filling should be set and firm when taken out of oven.
16. Serve with blood orange sorbet.

shell, preserves, powdered sugar, butter, salt, egg yolks, heavy cream, allpurpose, butter, sugar, sugar, eggs, marcona almonds, salt

Taken from www.food.com/recipe/toasted-almond-tart-with-blood-orange-sorbet-289240 (may not work)