Makes 8-10 servings
- Active time: 25 min
Total time: 2 hr (not including cooling)
Think of this tart as a study in almonds, beginning with a crust enriched with ground almonds that is topped with marzipan (a confection of almonds with the flavor of almond extract) followed by frangipane (rich almond cake-like batter). One bite and you will instantly be transported to a café in Little Italy. Sit back and relax with a cup of espresso; you’ll want to linger and savor it slowly.
INGREDIENTS:
INGREDIENTS FOR PASTRY DOUGH:
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1/4 cup whole raw almonds (with skins)
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1 cup all-purpose flour, divided
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6 tablespoon unsalted butter, softened
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3 tablespoon packed light brown sugar
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1 large egg yolk
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1/4 teaspoon pure vanilla extract
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1/8 teaspoon pure almond extract
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1/4 teaspoon salt
INGREDIENTS FOR CAKE:
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1/2 cup whole raw almonds (with skins)
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3 tablespoons unsalted butter, softened
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5 tablespoons granulated sugar
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1 large egg
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3 tablespoons all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/8 teaspoon almond extract
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1/4 teaspoon vanilla extract
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7 ounces marzipan
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1/4 cup apricot preserves at room temperature
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1/4 cup sliced almonds
EQUIPMENT:
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a 9- by 1-inch tart pan with removable bottom
Make PASTRY:
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Pulse almonds with 1/4 cup flour until finely ground (be careful not to grind to a paste).
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Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes.
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Beat in egg yolk, then add vanilla and almond extracts, beating well. At low speed, mix in almond mixture, salt, and remaining 3/4 cup flour until mixture just forms a dough.
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Form into a disk and wrap in plastic wrap, then chill until firm, at least 30 minutes.
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Press dough evenly over bottom and up sides of pan with well-floured fingers. Chill shell 30 minutes.
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Preheat oven to 375°F with rack in middle.
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Lightly prick shell all over with a fork, then line with foil and fill with pie weights. Bake shell until sides are set and edge is golden, about 15 minutes.
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Carefully remove weights and foil and bake until shell is golden all over, about 10 minutes more. Cool shell completely in pan on a rack. (Leave oven on.)
MAKE CAKE WHILE SHELL IS COOLING:
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Pulse almonds and 2 tablespoons sugar in a food processor until finely ground (be careful not to grind to a paste).
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Beat butter and remaining 3 tablespoons sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes.
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Add egg, beating well. Add almond mixture, salt, flour, baking powder and extracts and mix at low speed until combined (batter will be fairly thick).
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Roll marzipan out to an 8-inch circle on a lightly floured surface and trim where necessary to create an even circle.
ASSEMBLE TART:
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Fit marzipan in tart shell and spread with apricot preserves.
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Spread cake batter evenly in pan and sprinkle with almonds.
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Bake until golden brown and cake is set, 25 to 30 minutes (it should not wobble in center when shaken slightly).
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Cool completely on a rack, about 2 hours.
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Sprinkle with confectioners’ sugar before serving.
