almond tart

almond tart
1 tart case baked blind (qv short crust sweet pastry)
400g blanched whole almonds
350g unsalted butter
300g sugar
3 whole freerange eggs
In a food processor blitz the whole almonds to a fine powder and put into a bowl.
Then blitz the butter and sugar until light and creamy.
Add this to the almonds with the lightly beaten eggs and fold in until completely mixed.
Place in the fridge to firm up slightly. Once it has chilled fill the tart case not too generously or it will spill over and not too meanly unless you are going to add some fruit.
If making a fruit and almond tart it is always a good idea to pick fruit that is slightly unripe when it is cooked it wilt contrast with the sweetness of the almond filling.
My favourites are fat cherries nectarines peaches and pears.
Just push the fruit into the almond mixture once you've filled the tart case.
Bake on a tray at 180C/350F/gas 4 for approximately 1 hour until the almond mix has become firm and golden.
Allow to coot for about 1/2 an hour and serve with icecream creme fraiche or vanilla cream (qv).
This tart will keep for 2 days but it's quite handy to freeze the raw almond mix and the blind baked tart shell for any surprising and presumptuous friends.