Almond Tart.

The Fresh Market used to have the most amazing "almond creme torte" in their bakery. Sadly, it was discontinued a year or so ago, and it was a dark & depressing day when I went in for my usual indulgence only to find that it was a memory. But, last week Isabelle had a sample of this creation at a school function and came home to report that it tasted just like the one that we both loved. She brought home the recipe, and I was amused to find that I already owned the cookbook that it came from. I would have probably never found the recipe though if she hadn't brought it to my attention. I plan to make this in the very near future.

Almond Tart

3/4 cup melted butter
1 1/2 cups sugar
2 eggs
1 1/2 cups flour
pinch of salt
1 tsp. almond extract
1/2 cup sliced almonds
sugar to taste

Beat melted butter and measured sugar in a bowl until well mixed. Beat in the eggs one at a time. Add the flour, salt, and almond extract and beat well. Pour into a foil-lined 10 or 12 inch cast iron skillet. Sprinkle with almonds and sugar to taste. Bake at 350 for 40 minutes or until light golden brown.

While not part of this recipe, I would consider making an almond cream filling, split the tart, and make a center layer of filling.

Almond Cream

1/4 c Butter

1 c Almond paste

1 c Rich milk or light cream

1/2 c Sugar

1/2 c Toasted almonds, ground

6 Egg yolks

1 ts Vanilla

Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly.

Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.