CHEZ PANISSE ALMOND TART

CHEZ PANISSE ALMOND TART image

Yield 1 tart

Number Of Ingredients 24

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Ingredients

For the dough
1 cup (140 g) flour
1 tablespoon sugar
1/2 cup (4 oz, 115 g) chilled unsalted butter, cut into little cubes
1 tablespoon ice water
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
Mix the flour and sugar in a standing electric mixer or food processor (or by hand, using a pastry blender.)
Add the butter and mix or pulse until the butter is in very small pieces, the size of rice. It should be pretty well-integrated with no large visible chunks.
Add the water and extracts and mix until the dough is smooth and comes together.
Press into a flat disk, wrap in plastic and chill thoroughly.
To put the pastry in the pan, let the dough come to room temperature and press the dough into a tart shell using your hand.
It takes some practice but don't worry if it doesn't look perfect. Try to get the dough relatively flat on the bottom, and push it evenly up the sides with your thumbs. But once again, it doesn't need to be perfect, but you do want to make sure the sides don't collapse. If that happens, you can take it out midway during baking, and push the half-baked dough back up the sides.
Put the tart shell in the freezer and chill thoroughly.
To bake the shell, preheat the oven to 375F (190C).
Bake the shell for 20-30 minutes, until it is set and light golden-brown.
Remove from the oven and patch any holes with leftover dough.
For the tart filling:
1 cup (250 ml) heavy cream
1 cup (200 g) sugar
1/8 teaspoon salt
1 cup (80 g) sliced almonds (I prefer unblanched, but either is fine)
1/8 teaspoon almond extract
2 teaspoons Grand Marnier or Amaretto

Steps:

Instructions for preparing tart filling: 1. To bake the tart, line the rack under the one you plan to use with a sheet of aluminum foil to catch any spills. 2. Heat the cream, sugar, & salt in a big, wide heavy-duty pot (use one that's at least 4 qts,) until it begins to boil. Continue to cook & when it starts to foam up, remove it from the heat & stir in the almonds, the extract, & liquor. 3. Scrape the filling into the shell. If there's a bit too much filling, don't toss it; in case the tart leaks, you can use it to add more. Make sure there's no clumps or piles of almonds & that everything is evenly distributed, then put the filled tart shell into oven. 4. After the first 10 min., check the tart. Take a heatproof rubber spatula, holding it diagonally & with a tapping motion, break up the surface of the tart. Doing this is important since it avoids the top of the tart getting that 'corn flaky' look. Be sure to give the filling a good series of 'taps'-not enough to break the tart shell pastry underneath, but it's important to break up the surface crust that's forming. 5. Continue to cook, checking the tart every 5-8 minutes, & break up any dry crust that may be forming, getting less aggressive as the filling sets up. As it begins to caramelize, stop tapping it & let the tart do its thing. 6. Remove the tart from the oven when the filling is the color of coffee with a light touch of cream in it & there are no large pockets of gooey white filling, about 30 min. Let the tart cool a few minutes on a cooling rack. 7. Check & see if the tart has fastened itself to the tart ring. Slide a knife between the tart & the pan to loosen it so the sides don't come off when you remove the ring. 8. To remove the ring rest the tart on top of a solid object & gently coax the ring off. Slip a large spatula underneath it to return the tart to a cooling rack.

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Emily Langridge

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I was disappointed with this tart. The crust was soggy and the almond filling was bland. I wouldn't recommend this recipe.

Jason Because y

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This tart is a bit too sweet for my taste. I think I would reduce the amount of sugar in the filling next time. Otherwise, it's a good recipe.

Ihtesham Ul haq

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I'm not a big fan of almond desserts, but this tart was surprisingly good. The crust was flaky and the almond filling was creamy and flavorful. I would definitely make this tart again.

Kailei McGowan

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This almond tart is absolutely delicious! The crust is buttery and flaky, and the almond filling is rich and creamy. I love the addition of the fresh fruit on top. It adds a nice touch of sweetness and tartness.

Sifiso Mbanjwa

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I made this tart for a dinner party last weekend, and it was a huge success! Everyone loved it. The crust was crispy and flaky, and the almond filling was creamy and flavorful. I would definitely make this tart again.

Farooq Ahmed

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This tart is a bit time-consuming to make, but it's definitely worth the effort. The crust is flaky and buttery, and the almond filling is rich and creamy. I would highly recommend this recipe to anyone who loves almond tarts.

24k.Z

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I love the simplicity of this recipe. It's made with just a few ingredients, but the flavor is incredible. I especially love the almond extract in the filling. It gives the tart a really nice nutty flavor.

Anish Paswan

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This was my first time making an almond tart, and it turned out great! The instructions were easy to follow, and the tart came out looking just like the picture. The flavor is amazing, and I can't wait to make it again.

Dost Ali

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I've made this tart several times now, and it's always a hit with my family and friends. The almond filling is so creamy and delicious, and the crust is the perfect balance of crispy and chewy. I love that I can use whatever fruit I have on hand for

Samuel Blaq

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This almond tart is a true masterpiece! The crust is buttery and flaky, the almond filling is rich and flavorful, and the fresh fruit topping adds a delightful touch of sweetness and acidity. I highly recommend this recipe to anyone who loves almond

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