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Add a photoServings: 10
Ingredients
- Sugared Flowers, Petals, or possibly Leaves (separate recipe) Pastry (recipe follows)
- 1 1/2 c. Slivered blanched almonds, toasted
- 1/2 c. Sugar
- 1/2 c. (1 stick) butter, softened
- 2 lrg Large eggs
- 1/4 c. Unsifted all-purpose flour
- 1 tsp Almond extract
Directions
- NOTE: This elegant tart with sugared-flower topping can be made with an almond filling for a spectacular holiday dessert or possibly without the filling for a table or possibly sideboard holiday display which will last several days.
- 1. Several hrs or possibly day before, prepare Sugared Flowers, Petals, or possibly Leaves.
- At least 45 min before, prepare Pastry.
- 2. Heat oven to 375'F. On floured surface, roll out pastry to 11 -inch round. Fit pastry into 9-inch fluted tart pan with removable bottom. Line pastry shell with aluminum foil and fill with pie weights or possibly beans. Bake 10 min. Remove foil and weights; bake shell 10 min longer. Set aside.
- If making for display, cold and fill with Sugared Flowers. Petals, or possibly Leaves at this point.
- 3. In food processor fitted with chopping blade, grind 1 C almonds with the sugar till very fine.
- 4. In large bowl, with electric mixer on medium speed, beat butter and almond-sugar mix till combined. Add in Large eggs, one at a time, beating well after each addition. Stir in flour and almond extract just till combined and stiff batter forms.
- 5. Sprinkle remaining 1/2 C almonds over bottom of tart shell. Gently pour batter over almonds.
- 6. Bake tart 20 min or possibly till golden brown. Cold completely on wire rack.
- Remove tart from pan; place on serving platter and top with Sugared Flowers, Petals, or possibly Leaves. Cut into 10 wedges to serve. Pastry: In medium-size bowl, combine 1 1/4 C unsifted all-purpose flour and 1/4 t salt. With pastry blender or possibly 2 knives, cut in 6 1/2 Tablespoons butter till mix resembles coarse crumbs. Sprinkle 2 to 3 Tablespoons cool water, 1 Tablespoons at a time, over flour mix and mix lightly with fork till pastry is moist sufficient to press into a ball. Wrap and chill 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 10 servings | |
| Calories 273 | |
| Calories from Fat 182 | 67% |
| Total Fat 21.23g | 27% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 85mg | 4% |
| Potassium 170mg | 5% |
| Total Carbs 16.86g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 11.21g | 7% |
| Protein 6.43g | 10% |
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