Lindsey Shere's Almond Tart

Pastry:
1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon grated lemon peel
1/2 cup unsalted butter, not too cold
1 tablespoon water
1/2 teaspoon vanilla

Filling:
3/4 cup whipping cream
3/4 cup sugar
1 teaspoon Grand Marnier
2 or 3 drops almond extract
1 cup (about 3 ounces) sliced unblanched almonds

For the pastry shell: Mix together the flour, sugar, salt and lemon peel. If you use salted butter, omit the salt.

Cut the butter into 1/2-inch slices and work it into the flour mixture with your fingertips or a pastry blender until the butter is in mostly cornmeal-size pieces and the mixture is beginning to hold together -- the softer your butter is, the faster this will happen.

Combine the water and vanilla and work it into the flour-butter mixture until the pastry is just blended and will hold together if you press it.

Gather the pastry into a ball and wrap in plastic. Let it rest for 30 minutes.

Press the pastry into a 9-inch tart pan with a removable bottom, making sure that you have a layer of even thickness over the bottom and sides.

Before baking, set the shell in the freezer for 30 minutes or overnight, wrapped in foil. You don't need to fill the shell with beans before baking; this pastry doesn't shrink much.

Bake in a preheated 375° oven for about 25 minutes, or until the shell is light golden brown and baked all the way through.

For the filling: Mix the cream, sugar and flavorings in a saucepan large enough for the mixture to triple in volume, stirring well. Heat until it comes to a rolling boil and bubbles thickly, stirring occasionally. Remove from the heat, mix in the almonds, and let the mixture stand about 15 minutes.

Fill the shell with the warm filling, which will be quite liquid. Make sure the almonds float evenly in the filling.

Set the tart into a preheated 400° oven, the bottom of which has been lined with aluminum foil -- the tart may bubble over.

Bake for 30 to 35 minutes, or until the top of the tart is a nice shade of creamy-and-russet caramel.

Cool the tart on a rack, loosening the sides of the pan slightly every minute or two for 5-10 minutes, or until set.

Then remove the tart from the ring and return it to the rack to cool. If you remove the ring of the pan too soon, the sides will fall off the tart.

Serves: 8-10

Source: sfgate.com (from Chez Panisse Desserts by Lindsey Shere)

Prepared by: Lena for the January 2009 meeting.