Lindsey Shere's Almond Tart
This tart has an infamous reputation as being difficult, but trust me that it's not if you pay attention to the instructions. And it will be worth it: David Lebovitz wrote of this tart, "It's the most delicious thing I've probably ever had." I agree. Recipe adapted slightly from Chez Panisse Desserts (Random House, 1985).
This tart has an infamous reputation as being difficult, but trust me that it's not if you pay attention to the instructions. And it will be worth it: David Lebovitz wrote of this tart, "It's the most delicious thing I've probably ever had." I agree. Recipe adapted slightly from Chez Panisse Desserts (Random House, 1985).
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 tablespoon water
- 3/4 cup sugar
- 3/4 cup whipping cream
- 1 teaspoon grand marnier
- 1 9-inch unbaked short crust tart shell (see bel
- 1 piece tart pastry for patching (see note in step 2)
- 2 drops almond extract (3 for stronger flavor)
- 1 cup (3 oz./85 g) sliced almonds (blanched or unblanch
- 1 cup (140 g) all-purpose flour
- 1/2 cup (115 grams) unsalted butter not too cold
- 3 drops almond extract
- Carbohydrate 0.170216851969778 g
- Cholesterol 6.85000000579065 mg
- Fat 1.85020037193427 g
- Fiber 0.000490740740740741 g
- Protein 0.102842777864426 g
- Saturated Fat 1.15164148245499 g
- Serving Size 1 1 Serving (20g)
- Sodium 5040.53281045198 mg
- Sugar 0.169726111229038 g
- Trans Fat 0.0954865926732389 g
- Calories 19 calories
Step-by-step
- Bake the shell in a removable-rim tart pan in a preheated 375° F oven until the shell is golden brown all over, 20 to 30 minutes. It should be fully baked because the pastry will not bake much more once it is filled. (Note: I haven't seen this happen, but per David Lebovitz, if the sides collapse in the oven, you can take it out midway during baking, and push the half-baked dough back up the sides.)
- Mix cream, sugar, and flavorings in a large saucepan (it should have enough room for the mixture to triple in volume, just in case it bubbles up quickly), stirring well. Heat until it comes to a rolling boil, stirring occasionally. Remove from the heat, mix in the almonds, and let the mixture stand about 15 minutes.
- Meanwhile, patch the dough if necessary. Smooth a small piece of very soft dough gently over any crack that looks like it goes all the way through the shell. (Note: If you forgot to save some dough, David Lebovitz recommends mixing a thick slurry of flour and water and smoothing that in, instead. It works!) Be careful not to break through the crisp top of the baked crust if you can avoid it.
- Fill the shell with the still warm filling, which will be quite liquid. Make sure the almonds float evenly in the filling. If they are gathered on the top of the liquid mixture, the finished tart will have a cornflake-like texture instead of the glossy surface you want.
- Set the tart into a preheated 400° F oven, the bottom of which has been lined with aluminum foil, dull side up—the tart may bubble over. Bake 30 to 35 minutes, or until the top is a nice shade of creamy-and-russet caramel; remember that it will continue to brown a little more when you take it out of the oven.
- Cool the tart on a rack, loosening the sides of the pan slightly every minute or two for 5 to 10 minutes or until set. Then remove the tart from the ring and return it to the rack to cool. If you remove the ring of the pan too soon the sides will fall off the tart.
- If you want to remove the tart from the bottom of its pan, carefully slide a thin knife between pastry and pan while the tart is still warm, 15 to 20 minutes after it comes out of the oven. Then lift the tart off the bottom of the pan with a wide spatula and return it to the rack to finish cooling.
- This tart is best eaten with the fingers; it is too hard to cut easily with a fork. It is good accompanied by a glass of Sauternes (but not too sweet, or too rare!) or Champagne—or a glass of milk, or coffee. It is a good picnic dessert because it is virtually indestructible.
- Mix the flour, sugar, and salt. If you use salted butter, omit the salt. Cut the butter into 1/2-inch slices and work it into the flour mixture with your hands or a pastry blender until the butter is in cornmeal-sized pieces and the mixture is beginning to hold together—the softer your butter is, the faster this will happen.
- Combine the water, vanilla, and almond extract and work it into the flour-butter mixture just until the pastry is blended and will hold together if you press it. Gather it into a ball and wrap it in plastic. Let it rest for 30 minutes so the flour will absorb the moisture more completely. At this point you can wrap the pastry in foil and freeze for up to a month.
- Press the pastry into a 9-inch tart pan with a removable rim, making sure that you have a layer of even thickness over the bottom and the sides. Do not use a black tart pan; the shell may burn if you do. (Or if that’s all you have, just watch it closely in the oven.) If at any point it gets too sticky and unmanageable, stick it in the refrigerator for a few minutes until it's firm enough to press without sticking to your fingers. Before baking, set the shell in the freezer for 30 minutes or overnight, wrapped in foil. You don’t need to fill the shell with beans before baking: this pastry doesn’t shrink much.
Lindsey Shere's Almond Tart: A Culinary Journey
As a busy professional, time is my most precious commodity. I'm always searching for recipes that deliver impressive results without demanding hours in the kitchen. This almond tart fits the bill perfectly. While it has a reputation for being challenging, the truth is, with careful attention to detail, it's surprisingly manageable, and the reward? An utterly exquisite dessert that’s worth every minute of effort. I first encountered this recipe while flipping through a well-worn copy of Chez Panisse Desserts, a book I often refer to for its timeless elegance and approachable approach to French pastry. The recipe itself has a rich history, adapted and refined over time, its legacy carrying the weight of culinary legends.
What truly sets this almond tart apart isn't just its delightful taste – a perfect balance of sweet, nutty, and subtly sophisticated – but also its versatility. It's a fantastic addition to elegant dinner parties, casual gatherings with friends, or a simple treat to brighten up a weeknight. Its sturdy construction also makes it an ideal picnic companion – resilient enough to withstand the bumps and jostles of travel, arriving at its destination as flawless as it left my kitchen. I often find myself making a double batch, enjoying one tart immediately, and gifting the other to friends or family, spreading a little bit of joy with each slice.
The Pastry: A Foundation of Excellence
The pastry crust is the backbone of this dessert, requiring a little patience and precision. The key is to work with cold butter, ensuring a flaky, tender crust that won't become tough during baking. I've learned that chilling the dough before baking is essential, preventing shrinkage and allowing the flavors to meld beautifully. Even though the recipe doesn’t recommend a blind bake (filling the shell with beans before baking to prevent shrinkage), I still recommend chilling the dough thoroughly to ensure a perfectly formed shell.
The Filling: A Symphony of Flavors
The almond filling is remarkably simple but incredibly effective. The combination of cream, sugar, and a hint of Grand Marnier creates a rich, luxurious base that perfectly complements the nutty texture of the almonds. I've experimented with adding a touch of orange zest to enhance the citrus notes, a modification that adds a beautiful layer of complexity to the already impressive flavors. The baking process transforms the filling into a subtly caramelized masterpiece, a textural delight that's both creamy and slightly crisp.
The Assembly: Precision and Patience
Assembling the tart requires some finesse. Ensuring the almonds are evenly distributed throughout the filling is crucial to achieving that glossy, attractive finish. If the almonds clump together, the top will have an undesirable, uneven texture. The final baking in a hotter oven then creates the wonderfully caramelized top, making it visually as satisfying as it is delicious.
Serving Suggestions and Beyond
This tart is magnificent on its own, but it also pairs exceptionally well with a variety of beverages. A glass of chilled Sauternes or Champagne complements its richness perfectly, providing a sophisticated contrast to the sweet almond flavor. For a simpler pairing, a cup of strong coffee or a cold glass of milk also brings out the best in this delectable treat. And, as mentioned earlier, its robustness makes it a perfect choice for picnics or outdoor gatherings. Whether it's a celebration or a quiet moment of self-indulgence, this almond tart is sure to enhance the occasion.
Adapting the Recipe: Your Culinary Canvas
The beauty of this recipe lies in its adaptability. While I’ve described my preferred method and adjustments, feel free to experiment. Perhaps you'd like to incorporate different nuts or add a splash of another liqueur to give the filling a unique twist. The possibilities are endless, making it a perfect choice for those who enjoy culinary exploration.
This almond tart isn't merely a dessert; it's a testament to the power of simple ingredients transformed into something extraordinary. It’s a recipe that resonates with my appreciation for efficient cooking and exceptional flavor. So, take a leap, embrace the process, and create your own masterpiece.
