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10 servings
suggest servings
| Pastry | |||
| 1 1/2 | cups | flour, all-purpose | |
| 4 | each | egg yolks | |
| 1/2 | teaspoon | salt | |
| 1/2 | cup | sugar | |
| 1 | teaspoon | vanilla extract | |
| 1/4 | pound | butter | |
| Filling | |||
| 1/4 | pound | butter | |
| 1 | cup | almonds | chopped |
| 3/4 | cup | almonds | ground |
| 2/3 | cup | sugar | |
| 3 | large | eggs | |
| 1/4 | cup | cornstarch | or potato starch |
| 1/2 | teaspoon | baking powder | |
| 1 | pinch | salt | |
FOR THE PASTRY: Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix. Chill for 30 minutes. Roll out and line an 11-or-12-inch pie or tart pan. Prick the base and chill for 15-to-20 minutes. Preheat oven to 375F.
FOR THE FILLING: Heat 1/3 of the butter in a sauté pan, add the chopped almonds and sauté over medium heat until browned. Cool. Melt the remaining butter in a small saucepan. Cool. Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick. Sift the potato or corn starch with the baking powder and salt and fold into the almond mixture. Fold in the melted butter. Do not overmix.
Pour the mixture into the tart shell and bake for 10-12 minutes or until the batter begins to set. Quickly scatter the chopped almonds over the top in one even layer. Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm.
| % Daily Value* | |
| Total Fat 24.0g | 36% |
| Saturated Fat 12.0g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 271mg | 11% |
| Total Carbohydrate 42.0g | 14% |
| Dietary Fiber 1.0g | 6% |
| Sugars 24.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 13% | Vitamin C | 0% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Every year, individuals everywhere create New Year’s resolutions they hope to keep. Most of them are broken within weeks while one or two may last as long as a few months....
This is the best "Kahlua" recipe I've found. I added about 1/4 cup brandy to the recipe.
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