Yield: 16 slices
Ingredients
- 2 ounces (58 g) granulated sugar
- 4.75 ounces (135 g) unsalted butter, at room temperature
- 1/3 an egg
- 1/3 teaspoon (1.7 ml) vanilla extract
- 5.85 ounces (165 g) bread flour
- 1 3/4 cups (390 ml) heavy cream
- 10.5 ounces (298 g) granulated sugar
- 1 tablespoons (15 ml) almond liqueur
- 1 tablespoons (15 ml) light corn syrup
- 6.5 ounces (185 g) sliced natural almonds, very lightly toasted
Instructions
- Place the sugar, butter, eggs, and vanilla in a mixing bowl mix at low speed with the dough hook until just combined.
- Add the flour and mix until the dough is smooth.
- Place the dough between two pieces of parchment paper and press out as flat as possible. Cover and refrigerate until firm enough to work with, about 30 minutes.
- Roll out the dough to 1/8 inch (3 mm) thick and use it to line a tart pan, 11 inches (27.5 cm) in diameter.
- Place a piece of plastic wrap in the shell and fill with pie weights. Make sure no plastic is touching metal.
- Bake at 375°F (190°C) for approximately 10 to 15 minutes. Remove the plastic wrap and weights and continue to bake for 5 to 8 minutes more. The dough should be set and golden brown. Set the shell aside.
- Combine the cream, sugar, almond liqueur, and corn syrup in an oversized saucepan (the mixture will bubble up a lot). Bring to a boil and cook to 230°F (110°C), stirring and scraping down the sides of the pan frequently; the mixture should be thickened and just beginning to caramelize. Remove from the heat and stir in the almonds.
- Pour the filling into the cooled crust and smooth the tops with the back of a spoon to flatten the surface and make sure the almonds are evenly distributed.
- Bale at 375°F (190°C) for 20 to 25 minutes. The top of the tart should be dark golden brown and the filling should be bubbling in the center as well as around the edges. Let cool to room temperature before slicing and serving.