Scotch Almond Tart

• 1/2 cup sugar
• 1/2 cup light corn syrup
• 3 eggs
• 4 tablespoons (1/2 stick) butter, melted
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1 Sweet Tart Crust (p. 340)
• 6 ounces whole blanched almonds, toasted and coarsely chopped (about 1 cup)
• 2 ounces scotch whiskey
• Whipped cream, for garnish

1. Combine the sugar and corn syrup in a small saucepan and stir over medium heat until the sugar is dissolved.
2. Pour into a bowl, let cool a few minutes, then whisk in the eggs, one at a time, thoroughly incorporating each one.
3. Whisk in the melted butter, vanilla, and salt and refrigerate at least 1 hour (this can be made up to several hours in advance).
4. Prepare the crust, using a 9-inch tart pan, and bake (see instructions pp.
5. 34041).
6. After removing it from the oven, lower the temperature to 325F.
7. Place the almonds in the warm crust.
8. Pour the cooled filling over the nuts and use a rubber spatula to spread it until the almonds are evenly coated.
9. Bake for 2530 minutes, or until firm.
10. Remove the tart from the oven and drizzle the scotch evenly over it.
11. Allow the tart to cool, then serve at room temperature with a dollop of whipped cream, if desired.

sugar, light corn syrup, eggs, butter, vanilla, salt, crust, blanched almonds, scotch, cream

Taken from www.epicurious.com/recipes/food/views/scotch-almond-tart-383584 (may not work)