Recipes

Tosca Almond Tart

TOSCA ALMOND TART

Pair with West Late Harvest Viognier

This wonderful almond tart reminds me of the Swedish almond cake “Toscakaka” which I had as a child and still love. I pair it with West Late Harvest Viognier which is the first dessert wine I have made. This wine works very well with almond, fruit and berry desserts and some cheeses. Pastry Chef Lila Mathia at “Wine Country Treats by Lila” had the perfect dessert in this Almond Tart which is similar to the Swedish Tosca Cake, just crisper and more "almondy".

Katarina

TART PASTRY  
1/2 cup butter
1 cup flour
1 tablespoon sugar
3 to 4 drops almond extract
3 to 4 drops vanilla extract
1 tablespoon cold water

FILLING
1 cup whipping cream
3/4 cup sugar
Pinch salt
1 tablespoon Grand Marnier (optional)
1 tablespoon kirsch (optional)
2 drops almond extract
1 cup blanched sliced almonds

TART PASTRY

Cut butter into bits and let soften. Mix flour and sugar in bowl. Cut butter into flour mixture resembles coarse meal. Combine almond, vanilla extracts and cold water in small bowl, stir mixture into flour. Gather dough into ball. Cover with plastic wrap and chill at least 1 hour.

Take out dough to soften so it is malleable. Roll out and press into 9-inch tart form with removable ring, reserving small amount. Press dough evenly over bottom and sides of pan, 1/8-inch thick, and extend dough 1/8 inch above top of ring. Prick shell lightly and refrigerate at least 1 hour (may be refrigerated 8 hours or frozen).

Partly bake shell at 400 degrees until shell begins to brown, about 10 minutes. Remove and let cool to room temperature. Patch any holes in shell with small bits of reserved dough.

FILLING

Bring whipping cream, sugar, salt, Grand Marnier, kirsch and almond extract to full boil in heavy saucepan. Cook until liquid bubbles and has silky texture, about 5 minutes. Remove from heat and add almonds. Set aside 15 minutes to steep, pour into tart shell.

Line floor of oven with aluminum foil and bake on center rack at 350 degrees for 20-30 minutes. Filling will bubble up and may overflow, then begin to caramelize. Rotate tart during last 15 minutes of baking so top is even golden brown. Let it cool to room temperature before cutting.

Makes 8-10 servings