Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- 2 cups almond paste
- 2/3 cup sugar
- 4 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
- 2 tablespoons brandy
- 2 tablespoons almond extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sliced almonds
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. In a food processor, combine the flour and salt. Add the butter and pulse until the mixture resembles coarse meal. With the processor running, add the ice water and process until the dough just comes together.
3. Turn the dough out onto a lightly floured surface and knead briefly until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Roll the dough out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to the tart pan, pressing it into the sides and bottom. Trim the edges and prick the bottom of the tart with a fork.
5. Line the tart with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights and bake for an additional 10 minutes, or until the crust is lightly golden.
6. In a medium bowl, combine the almond paste and sugar. Beat in the eggs one at a time, then add the flour, cream, brandy, almond extract, and salt. Stir in the melted butter.
7. Pour the almond custard into the tart shell and sprinkle with the sliced almonds. Bake for 25 minutes, or until the custard is set and the top is golden brown.
8. Let the tart cool before serving.
Time:
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Temperature: 375 degrees F
Serving Size: 8 servings
Nutritional Information:
Calories: 400
Fat: 22g
Carbohydrates: 41g
Protein: 8g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Heavy cream can be substituted with coconut cream.
- Brandy can be substituted with orange juice.
- Almond extract can be substituted with vanilla extract.
Variations:
- For a sweeter tart, add 1/4 cup of sugar to the almond custard.
- For a richer tart, add 1/4 cup of cream to the almond custard.
- For a nuttier tart, add 1/4 cup of chopped nuts to the almond custard.
Tips and Tricks:
- Make sure the butter is cold when making the tart crust.
- Roll the dough out on a lightly floured surface to prevent it from sticking.
- Prick the bottom of the tart with a fork to prevent it from puffing up during baking.
Storage Instructions:
The tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The tart can be reheated in a 350 degree F oven for 10 minutes.
Presentation Ideas:
- Serve the tart with a dollop of whipped cream and a sprinkle of sliced almonds.
- Serve the tart with a scoop of ice cream and a drizzle of chocolate sauce.
Garnishes:
- Whipped cream
- Sliced almonds
- Chocolate sauce
- Ice cream
Pairings:
- Coffee
- Tea
- Red wine
Suggested Side Dishes:
- Fresh fruit
- Roasted vegetables
- Salad
Troubleshooting Advice:
- If the tart crust is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the tart is too sweet, reduce the amount of sugar in the almond custard.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Refrigerate any leftovers promptly.
Food History:
Almond custard tarts have been enjoyed in Europe since the Middle Ages. The tart crust was originally made with lard, but butter has since become the preferred ingredient.
Flavor Profiles:
This tart has a rich and nutty flavor with a hint of sweetness.
Serving Suggestions:
- Serve the tart with a dollop of whipped cream and a sprinkle of sliced almonds.
- Serve the tart with a scoop of ice cream and a drizzle of chocolate sauce.
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