Best Almond Tart Crust Recipes

LEMON TART WITH ALMOND CRUST

Steps:

• Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST

Steps:

• For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
• Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
• Preheat the oven again to 350 degrees F.
• Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
• For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
• Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
• For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
• To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.

FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST

Steps:

• Crust:
• Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
• Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
• Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1-2 Tbsp. more water, but only if needed).
• Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2-3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20-30 minutes.
• Bake crust until deep golden brown all over, 35-40 minutes. Let cool.
• Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
• Custard and assembly:
• Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
• Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly-it won't want to combine easily at first-then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
• Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
• Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
• Do Ahead: Custard can be made 4 days ahead. Keep chilled.

CITRUS TART WITH SHORTBREAD ALMOND CRUST

Steps:

• Add the eggs and cream to a medium bowl and whisk together until combined.
• In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
• Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.
• Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.
• Preheat the oven to 350 degrees F.
• Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.
• Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.
• Cool completely on a wire rack before filling.
• In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.

PLUM TART WITH ALMOND PASTRY CRUST

Steps:

• For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.
• For the crust: Preheat oven to 375 degree F.
• Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.
• For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.

CARAMEL PUDDING TART WITH ALMOND SHORTBREAD CRUST

Steps:

• For crust:
• Butter 9-inch-diameter tart pan with removable bottom. Combine almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour, powdered sugar, and salt; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and blend until moist clumps form, about 30 seconds. Knead dough into ball. Transfer 1/4 cup dough to small bowl and reserve for another use. Press remaining dough evenly onto bottom and up sides of prepared pan. Pierce bottom all over with fork. Cover pan with foil and freeze crust at least 1 hour and up to 1 day.
• Preheat oven to 375°F. Bake crust uncovered until deep golden brown, checking often and pressing sides and bottom with back of fork during first 15 minutes when crust puffs or bubbles, about 20 minutes total. Cool completely.
• For pudding:
• Place cornstarch and salt in medium bowl. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in egg yolks.
• Stir sugar and 1/3 cup water in heavy large saucepan over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Add 2 cups milk (mixture will bubble). Whisk until caramel bits dissolve. Slowly whisk hot milk mixture into yolk mixture; return to same pan. Whisk until pudding thickens and boils, about 2 minutes. Remove from heat. Whisk in butter and vanilla. Transfer to crust. Chill uncovered until cold and just firm, at least 3 hours. Do ahead Can be made 1 day ahead.
• For topping:
• Stir 2/3 cup sugar and 1/3 cup water in heavy medium skillet (do not use nonstick) over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is medium amber color, about 7 minutes. Add almonds and stir to coat evenly with caramel. Immediately scrape coated almonds onto sheet of foil. Working quickly with 2 forks, separate almonds and spread out in single layer. Cool completely. Do ahead Let almonds stand at room temperature up to 6 hours or cover and chill up to 1 day. Break almonds into small clusters before using.
• Press bottom of pan up, releasing tart. Whisk cream, powdered sugar, and vanilla in bowl until peaks form; spread over tart. Sprinkle almond clusters with fleur de sel. Garnish tart with clusters.

PEAR TART WITH ALMOND SHORTBREAD CRUST

Steps:

• pie crust
• Process in food processor; add egg yolk last.
• pat into pie shell was oily
• Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
• Add golden syrup with cream or 1/2 and 1/2 and almond extract.
• Drain pears; place in bottom of pie pan.
• pour egg mixture over pears.
• Top with almond flakes.
• Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.

PEAR-ALMOND TART WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine almonds, sugar, butter, flour, and egg for filling in a food processor; process until fine. Set aside.
• Combine graham cracker crumbs, sugar, and melted butter for crust in a food processor and process until fine.
• Press graham cracker mixture into the bottom of a 9-inch springform pan. Pour almond filling into the pan and spread evenly. Place sliced pears in a ring around the top of the tart.
• Bake in the preheated oven until almond filling is set and not jiggly, about 40 minutes. Remove from the oven and let cool.
• Meanwhile, melt apricot jam in a small saucepan over medium heat. Brush over the top of the tart.

PLUM TART WITH ALMOND PASTRY CRUST

Steps:

• For the filling:
• Fill a large stockpot halfway with water and bring to a boil.
• While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside.
• Fill a large bowl with ice and water and set aside.
• When water is boiling, gently drop plums into water for 30 to 45 seconds.
• Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes.
• Remove and dry plums gently with a paper towel.
• Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily.
• Slice plums in half and remove pits.
• Toss with sugar, cinnamon, and lemon juice and set aside.
• For the crust:
• Preheat oven to 375 degree F.
• Grind the almonds in a food processor until they are a fine crumb.
• Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate.
• Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps.
• Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process.
• Dough will hold together, but be slightly sticky.
• Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom.
• Bake for 8 to10 minutes, or until surface of tart is no longer shiny.
• Remove from oven and let cool.
• Place tart shell on a cookie sheet.
• Toss plum halves in their own juices in bowl.
• Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart.
• Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm.
• Remove from the oven and let cool.
• For the glaze:
• Heat preserves over a low flame or in microwave until melted.
• Combine with water and brush surface of tart.

LEMON TART WITH ALMOND CRUST

Steps:

• Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 T. at a time, pulsing until mixture forms a soft dough.
• Press onto the bottom and up the sides of a greased 9 inch fluted tart pan with a removable bottom. Bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack.
• In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7-8 minutes or until thickened. Strain; pour into crust. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

STRAWBERRY TART WITH ALMOND BUTTER CRUST

Steps:

• Put almonds and water in processor or blender and reduce to coarse powder. Add butter and blend well, scraping down sides of bowl several times. Press butter through sieve and chill until ready to use.
• Put flour, salt, sugar and butter in bowl of food processor. Turn machine on and off briefly 4 or 5 times. Butter should be in pieces the size of lima beans. Then process for about 10 seconds while adding water quickly. Stop before ball forms. If you do not have food processor, this can be done by hand. Do not knead too much or crust will become tough.
• Remove mixture from work bowl and form ball. Cover with plastic wrap and refrigerate for 2 hours.
• Preheat oven to 400 degrees.
• On lightly dusted surface, roll out pastry ball to form crust slightly larger than tart pan (most pans are 10 to 12 inches in diameter). If you have too much dough, roll excess into ball, wrap and freeze.
• Butter tart pan well and gently lay in crust, pinching sides to fit pan. Place aluminum foil over crust and lay pinto beans or any weight over it and bake for 10 minutes. Remove foil and bake another 10 minutes or until crust is golden brown. Set aside to cool.
• When crust is cool spread cheese mixture over bottom, then layer of sliced strawberries. Melt jam with Cognac in saucepan and brush it over to glaze the fruit. Chill before serving.

LEMON CURD TART WITH ALMOND CRUST

Steps:

• Put the almonds in a food processor and pulse until pulverized.
• Add the butter, sugar, all-purpose flour, almond flour, egg yolk, and salt and pulse, pulse, pulse until the mixture is the consistency of grated Parmigiano cheese.
• Add 1 tablespoon cold water to the mix and pulse two or three times-the dough should start to come together in a ball. If the mixture is still very dry and crumbly, add 1 more tablespoon cold water. Check the consistency of the dough by squeezing a handful-if the dough sticks together, it's done. If not, pulse the dough with 1 to 2 more tablespoons water.
• When the dough has come together, dump it out onto a clean, lightly floured work surface. Using the heel of your hand, schmear the dough straight forward and then roll it back with your fingertips. Repeat this process one or two more times, dusting with flour if it sticks. Form the dough into a flat disk, wrap it in plastic, and refrigerate for at least 45 minutes. (All this could have totally been done ahead of time-like yesterday or even last week!)
• Take the dough out of the fridge 20 to 30 minutes before you're ready to use it and let it come to room temperature.
• Preheat the oven to 425°F.
• On a lightly floured work surface, use a rolling pin to roll the dough 1/8 to 1/4 inch thick. Lay the dough in a 10-inch tart pan, pressing it gently into the pan. Tear off a little piece of dough from the edge and roll it into a "dough ball." Dip the dough ball in flour and use it to push the dough into the sides of the tart pan. Trim the edge of the dough by rolling the pin over the top of the pan to create a clean edge; remove the excess dough.
• Gently line the dough with a piece of aluminum foil, pressing it into the sides of the tart to keep them tall and straight. Fill the tart with 1 pound of dry beans or rice, put the pan on a baking sheet, and bake for 10 to 12 minutes. Remove the beans and foil and bake for another 2 to 3 minutes, until golden and crisp. Remove from the oven and let cool.
• Preheat the oven to 300°F.
• In a small saucepan, combine the lemon zest, lemon juice, sugar, eggs, and salt and whisk until it reaches a homogeneous consistency.
• Place the saucepan on the stove and bring to medium heat. Cook, whisking constantly, until the mixture thickens, 12 to 15 minutes. Remove the pan from the heat and whisk in the butter 2 pats at a time, continuing to mix until well combined.
• Pour the lemon curd into the prepared tart shell and bake until the lemon curd has set, 15 to 20 minutes. Let cool completely before cutting.

STRAWBERRY TART IN AN ALMOND NUT CRUST

Steps:

• Mix all the crust ingredients together until well blended.
• Press into a nine-inch tart pan with a removable bottom, taking care to keep the thickness of the crust uniform.
• Chill for 30 minutes. Preheat oven to 350 degrees. Bake for 15 to 20 minutes, or until a light golden color. Cool before filling.
• To assemble, hull the berries and arrange them upside down in the tart shell.
• Prepare a glaze by melting the jelly, gelatin and Grand Marnier in a saucepan. Stir over low heat until mixture is clear. Spoon or brush over the berries.
• Decorate the tart with bright orange nasturtium flowers.

ROSE-SCENTED BERRY TART WITH AN ALMOND SHORTBREAD CRUST

Steps:

• For the crust, place 1/4 cup flour and the almonds in a food processor. Run until the almonds are finely ground, about 1 minute. Pulse in remaining one and a quarter cups flour, sugar, lemon zest and salt.
• Add the butter and pulse until a coarse meal forms. Add the egg and pulse until the dough comes together. Press dough into a disk, wrap in plastic, and chill for 4 hours or up to a week.
• To make the pastry cream, pull the rose petals from the stem and drop into a heavy saucepan. Pour in milk and bring to a simmer. Remove from heat, cover, and let stand 1 hour. Strain and discard petals; pour liquid into pot and return to a simmer. (If you are using rosewater, skip the steeping; bring milk to a simmer and stir in the rosewater off the heat.)
• In a medium bowl, whisk flour and sugar. Slowly whisk in the hot milk. Return mixture to the saucepan and cook over medium heat, stirring constantly, until mixture just starts to boil, 1 to 2 minutes.
• In a large bowl, whisk yolks until pale and thick. Whisking constantly, pour the hot milk mixture into the yolks. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until custard is thick and smooth (170 degrees on an instant-read thermometer). Do not let the mixture boil. Strain through a fine-mesh sieve. Chill 1 hour before using or up to 5 days.
• When ready to bake the tart, roll the dough out between two sheets of plastic to a 3/8-inch thickness. Remove plastic and line a 9-inch tart pan with the dough; chill for 30 minutes.
• Heat the oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then remove the foil and weights. Continue baking, uncovered, for 5 to 10 more minutes, until pale golden. Allow tart shell to cool completely before filling.
• Spoon chilled pastry cream into cooled tart shell. Arrange berries over the top of the tart. Serve within 2 hours for the best texture.

ALMOND TART CRUST

Steps:

• Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside.
• In a medium bowl, whisk to combine flour, sugar, and salt.
• In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine.
• With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven.

CHOCOLATE-ORANGE TART WITH ALMOND CRUST

Steps:

• Combine almonds and brown sugar in a food processor or blender container.
• Process or blend nut mixture one-third at a time until nuts are finely ground.
• Transfer to a mixing bowl.
• Stir in flour.
• Add melted butter.
• Stir until well mixed.
• Press mixture evenly onto the bottom and 1 inch up the side of a 9 inch tart pan with removeable bottom or a 9 inch springform pan.
• Bake ina 325 degree oven about 20 minutes or until golden brown and firm to the touch.
• Cool crust on a wire rack.
• While crust is cooling, bring whipping cream just to boiling, stirring occasionally.
• Remove from heat.
• Whisk in chocolate until smooth.
• Whisk in liqueur or brandy if desired.
• Cool for 30 minutes or until filling begins to thicken but is still pourable.
• Spread marmalade onto bottom of crust.
• Pour filling over marmalade.
• Cover and chill for several hours or until filling is firm.
• Before serving, remove side of pan.
• Garnish with whipped cream and candied orange peel curls.

LEMON TART WITH ALMOND CRUST

Steps:

• FOR CRUST: Blend flour, whole toasted almonds, sugar and salt in processor until almonds are finely ground. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Mix 3 tablespoons ice water and 1/2 teaspoon almond extract in small bowl; add to processor and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball and flatten into disk. Wrap disk in plastic; refrigerate 1 hour. (Can be prepared 1 day ahead. Soften dough slightly at room temperature before continuing.) Preheat oven to 375. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold in dough overhang, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until golden brown, piercing with fork if crust bubbles, about 30 minutes. Cool crust on rack 15 minutes. Maintain oven temperature. FOR FILLING: Whisk lemon juice, sugar and lemon peel in medium bowl to blend. Add eggs and whisk until well blended. Pour mixture into crust. Bake tart until filling is set, about 25 minutes. Cool completely. Garnish tart with toasted almonds and lemon slices and pipe whipped cream rosettes around edges, if desired. Cut into wedges and serve.

CREAM TART WITH ORANGES, HONEY, AND TOASTED-ALMOND CRUST

Steps:

• For crust:
• Brush melted butter over bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, almonds, sugar, and salt in processor until nuts are finely ground. Add 6 tablespoons diced butter. Blend until mixture resembles coarse meal. Add yolk. Blend until dough comes together in moist clumps. Press dough evenly onto bottom and up sides of pan. Pierce dough all over with fork. Freeze until firm, at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
• Preheat oven to 400°F. Bake crust until deep golden brown (crust will puff slightly), about 18 minutes. Transfer crust to rack and cool completely.
• For filling and topping:
• Place 2 teaspoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, 10 to 12 minutes.
• Whisk yolks, sugar, cornstarch, and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Whisk until custard thickens and boils, about 2 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved and custard is smooth.
• Transfer custard to another medium bowl. Let cool to room temperature, stirring occasionally, about 30 minutes (custard will be very thick).
• Beat cream in medium bowl until peaks form. Whisk custard until smooth. Fold whipped cream into custard in 3 additions. Transfer filling to crust. Chill tart until filling sets, at least 3 hours and up to 8 hours.
• Cut 1/3 inch off top and bottom of each orange. Stand 1 orange on flat end. Cut off all peel and pith, following contour of fruit. Working over bowl, cut between membranes, releasing orange segments.
• Gently slide tip of small knife between crust and sides of pan to loosen crust. Push up tart pan bottom, releasing tart.
• Cut tart into wedges. Transfer to plates. Arrange several orange segments atop each wedge of tart; drizzle with honey and serve.

CREAM TART WITH ORANGES, HONEY AND TOASTED ALMOND CRUST

Steps:

• Crust: brush melted butter over botton (not sides) of a 9" diameter tart pan with removable bottom. Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add 6 T diced butter. Blend until mixture resembles coarse meal. Add yolk. Blend until dough comes together in moist clumps. Press dough evenly onto bottom and up sides of pan. Pierce dough all over with fork. Freeze until firm (at least 30 minutes). Preheat oven 400. Bake crust until deep golden brown, about 18 minutes. Transfer to a rack and cool completely. Filling and Topping: Place 2 t water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, 10 to 12 minutes. Whisk yolks, sugar, cornstarch and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into yolk mixture. Return to same pan. Whisk until custard thickens and boils, about 2 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved and custard is smooth. Transfer custard to another medium bowl. Let cool to room temperature, stirring occasionally, about 30 minutes (custard will be very thick). Beat cream in medium bowl until peaks form. Whisk custard until smooth. Fold whipped cream into custard in 3 additions. Tranfer filling to crust. Chill tart until filling sets, at least 3 hous and up to 8. Remove segments from oranges. Gently glide tip of small knife between crust and sides of pan bottom, releasing tart. Cut tart into wedges. Transfer to plates and top with orange segments; drizzle with honey and serve.