Almond Tarts

• 2 tablespoons sugar
• 2 cups unbleached flour
• 16 tablespoons unsalted butter
• 2 tablespoons ice water
• Few drops almond extract
• 1 teaspoon vanilla extract
• 2 cups sliced almonds, about 6 ounces
• 1 1/2 cups sugar
• 1 1/2 cups heavy cream
• Salt to taste
• Few drops almond extract
• 2 teaspoons Grand Marnier

1. To make two crusts, in a large bowl, combine the sugar and flour.
2. Cut the butter into the flour mixture with a pastry blender or two knives until the mixture has the texture of coarse meal.
3. Using a fork, toss the mixture while adding the water, almond and vanilla extracts.
4. Toss just until the pastry holds together.
5. Divide the pastry in half and press into two nine-inch tart pans.
6. Chill for one hour.
7. Preheat the oven to 400 degrees.
8. Bake the crusts for 10 minutes.
9. Remove from the oven and cool on a rack.
10. Press down any crust that puffs up.
11. To make the filling, in a large bowl, mix all the remaining ingredients.
12. Let stand in a warm place for 20 minutes to dissolve the sugar.
13. Pour the filling into the prepared crusts and bake for 30 to 40 minutes, or until the tops brown and caramelize.
14. Turn the tarts several times during baking to brown evenly.
15. Remove from the oven and cool on a rack.
16. Serve at room temperature with whipped cream, if desired.

sugar, flour, butter, water, vanilla, almonds, sugar, heavy cream, salt, grand marnier

Taken from cooking.nytimes.com/recipes/19 (may not work)