Ingredients
- 1/2 cup blanched sliced almonds
- 3/4 cup superfine sugar, divided
- 1/4 teaspoon salt
- 2 sticks plus 2 tablespoons unsalted butter, preferably high fat (or high-quality lightly salted butter), 65 to 75F
- about 4 large egg yolks, at room temperature
- 1 tablespoon kirsch, dark rum, or water
- 1 1/4 teaspoons pure vanilla extract
- 2 cups (sifted into the cup and leveled off) plus 3 tablespoons bleached all-purpose flour
- 1 whole egg, lightly beaten
- Special Equipment: One 9 1/2 by 1-inch (or 1-inch) fluted tart pan with removable bottom, preferably nonstick, or one 9 by 2-inch round cake pan, encircled with a cake strip, coated with baking spray with flour.
Description
Serious Eats
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter