Heat oven to 350°F.
Place flour in bowl; cut in 6 tablespoons butter until mixture resembles coarse crumbs. Mix in enough water with fork until flour mixture is just moistened. Shape into ball.
Roll out pastry on lightly floured surface into 14x9-inch rectangle. Place into ungreased 11x7-inch tart pan with removable bottom. Prick bottom of pastry with fork. Bake 20 minutes or until pastry is light golden brown.
Combine sugar, 1/2 cup butter, almonds and almond flavoring in bowl. Beat at medium speed until creamy and almonds are broken. Add eggs; mix well.
Spread almond mixture onto hot, partially baked pastry. Bake 23-28 minutes or until filling feels firm to touch. Cool completely.
Beat chilled whipping cream in chilled bowl at high speed until soft peaks form. Add sugar; continue beating until stiff peaks form.
Dollop each serving with whipped cream. Store refrigerated.
*Substitute Land O Lakes® Salted Butter.
- 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, 4-6 minutes or until lightly browned. Cool completely.