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Desserts - Other Lee Bailey's CA Country Cooking
Almond 8/27/2002


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Servings: Serves 8.

Whipped cream would be enough. More than enough. If you're compulsive, make the apricot ice cream yourself. Yes, see the recipe, APRICOT ICE CREAM.

(enough for 2 tarts)
2-1/2 c. all-purpose flour
1/2 c. sugar
Pinch of salt
14 tbsp (1-3/4 sticks) frozen unsalted butter, cut into small pieces
1 whole egg plus 1 egg yolk
1 tsp vanilla extract
1/2 tsp grated lemon zest

2/3 c. unpeeled almonds
1/2 c. plus 2 tbsp sugar
1 c. (2 sticks) plus 1 tbsp unsalted butter
1 whole egg plus 1 egg yolk
1 tsp vanilla extract
1/4 tsp almond extract
1 c. sliced, toasted almonds

Mix the flour, sugar, and salt in a food processor fitted with a steel blade. Add butter and process until mixture is the texture of meal. In a small bowl, beat together the egg, egg yolk, vanilla, and zest. With the motor running, pour this mixture through the feed tube. Process just until dough begins to cling together. Remove dough and knead lightly on a sparsely floured board until dough is no longer sticky and forms a ball. Divided in half; flatten, wrap in plastic, and refrigerate for at least an hour.

Remove one-half of the dough and allow to stand for 30 minutes, then knead again lightly. Roll out on a floured surface to a thickness of 1/4 to 1/8 inch. Roll it onto the pin, then unroll over a 10-inch tart, building up the edges with the excess (or pat the dough into the pan). Preheat oven to 350 degrees.

Place unpeeled almonds and sugar in a food processor with a steel blade. Grind to a coarse powder, then transfer to a mixer with a heavy-duty paddle. Add the butter and beat until light and fluffy, about 5 minutes. (You can use a hand mixer.) Exchange paddle for a whisk attachment and add egg and yolk, whisking until well mixed. Add the vanilla and almond extracts and continue whisking for another 5 minutes.

Spread mixture in the tart shell and sprinkle top with the almonds. Bake until shell is golden and filling is set, about 40 minutes. Cool on a rack.

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