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Amazing recipe from David Lebovitz


For the dough:

  1. 140 g flour
  2. 1 tbsp sugar
  3. 115 g cold butter
  4. 1 tbsp ice water
  5. 1/2 tsp vanilla extract

For the filling:

  1. 250 ml heavy cream
  2. 200 g sugar
  3. 100 g sliced almonds
  4. 2 tsp Amaretto
  5. a pinch of salt

Put the flour and sugar in a food processor. Add the butter, cut in cubes and process. Add the water and process until it gathers up into a ball. Wrap in plastic and let it rest in the refrigerator. After an hour, remove the dough and allow it to come to room temperature. Press the tart pastry evenly into a tart form. Put the tart shell in the freezer and chill thoroughly.

Bake the tart in a preheated oven at 190 degrees C for about 20 minutes.

Prepare the filling: in a heavy saucepan, mix the sugar, salt and heavy cream until it begins to boil. Continue to cook and when it starts to foam up, remove it from the heat and stir in the almonds and the almond extract. Pour the almond filling into the tart pan, spreading the almonds out evenly.

Bake for about 30 minutes, until the filling is golden brown. Let the tart cool a few minutes on a cooling rack.