1 cup all-purpose flour
3 to 4 tablespoons cold water
2/3 cup sugar
1 (6-ounce) package (1 2/3 cups) sliced almonds, toasted
1 teaspoon almond extract
1 cup heavy whipping cream
1 tablespoon sugar
- Roll out pastry on lightly floured surface into 12-inch circle. Place in ungreased 9-inch round tart pan with removable bottom. Prick and bake as directed.
- Baked pastry with almond filling can be made ahead, wrapped and frozen for several days, if desired. Top with whipped cream just before serving.
- To toast almonds, spread evenly in shallow pan. Bake at 350°F, stirring once, for 4 to 6 minutes or until lightly browned. Cool completely.