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Pastry
1 cup All-purpose Flour
1 Tablespoon Sugar
1/2 cup cold Butter, cut into bits
1 Tablespoon Water
1/2 teaspoon Vanilla
1/8 teaspoon Almond Extract
Filling
1 cup sliced blanched Almonds
3/4 cup Sugar
3/4 cup Cream
1 teaspoon Orange-flavored Liqueur
1/8 teaspoon Almond Extract
1/8 teaspoon Salt
Whipped Cream (optional)
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For pastry: Blend flour, sugar and butter until it resembles coarse meal. Add water with vanilla and almond extract and form dough into a ball. Press dough into a 9 inch flan/tart pan and chill for 1 hour. Preheat oven to 390F. Line with wax paper or foil and fill with pie weights or beans. Bake pastry in lower third of preheated oven for 7 minutes. Remove pie weights and paper and bake 3 minutes longer, or until golden. Let cool. For filling: Combine well almonds, sugar, cream, liqueur, almond extract and salt; let stand 15 minutes. Pour into pastry shell and bake for 30-40 minutes, or until top is browned and caramelized. Let cool before serving. Serve with whipped cream, if you wish.
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