Just in time for the holidays, try this easy and delicious almond torte as an alternative to the standard pumpkin and pecan fare. This recipe is one of my favorites because it is alway popular at dinner parties and, though it looks like it’s the work of an expert baker, it is simple as…pie.
8-10 servings (if you have to share)
Pastry:
1 cup flour
1 TBS Sugar
pinch salt
1/2 C (1 stick) unsalted butter, softened
1 TBS pure vanilla extract
1 1/2 tsp. water
Filling: (so tasty, I could eat it by the spoonful)
3/4 C sugar
3/4 C whipping cream
1 TBS Grand Marnier or other orange flavored liquor, straight from your snifter
1/2 tsp. pure almond extract
pinch salt
1 C sliced almonds
Preheat oven to 400 degrees. Lightly grease 9? tart pan with removable bottom. In food processor, combine flour, sugar, salt, and butter. Pulse until mixture resembles course meal. In small bowl, combine vanilla and water. With processor running, gradually ad vanilla mixture to flour mixture. Process until dough just comes together. Press into prepared tart pan. Bake until set and lightly browned, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees. (Don’t forget this part, like I usually do, or you’ll be bummed in the end. But you’ll still eat it.)
In small bowl, combine sugar- salt. Beat with fork until slightly thickened. Stir in almonds and mix well. Turn into prepared crust. Bake until the top forms a crust similar to pecan pie, 45-55 minutes. Remove from oven and cool thoroughly before serving- if you can.
