A mother-daughter conversation on food and cooking (mostly)

Thursday, September 6, 2007

Easy Almond Tart

Here's our breakfast fruit from this morning: kiwi, white peach, navel orange. I love this time of year when we're overwhelmed with fruit choices.

Here also is a tart recipe to contribute to your ongoing research. It is rather sweet, but I usually serve just a small sliver with some fresh fruit on the side.

Easy Almond Tart

1 cup flour
1 tablespoon sugar
¼ teaspoon salt
1 stick butter, softened

1 tablespoon vanilla extract
1 ½ teaspoons water

Preheat oven to 400 degrees. In food processor, pulse flour, sugar, salt, and butter until mixture resembles coarse meal.

With processor running, add vanilla and water and mix until dough just comes together. Press into 9” tart pan. Bake until lightly browned, about 10 minutes. Remove and reduce oven to 350 degrees.


¾ cup sugar
¾ cup whipping cream
¼ teaspoon salt
1 tablespoon orange-flavored liqueur
½ teaspoon almond extract

1 cup sliced almonds

Whisk together sugar, cream, salt, liqueur, and almond extract until slightly thickened.

Stir in almonds and mix thoroughly. Pour into prepared crust. Bake until top forms a crust similar to pecan pie, 45 to 55 minutes. Cool completely before serving.

Variations: I love to make an Almond Joy variation on this, stirring in shredded coconut and chocolate chips along with the almonds (a total of one cup).

1 comment:

Eva said...

Yum. I think you made this for me...maybe the last time I was in Arizona? So wonderful.