| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 10 | Servings | |
INGREDIENTS
| 1 1/4 | c | Sliced almonds |
| 1 | pk | (10-11 oz) pie crust mix |
| 3/4 | c | Butter or margarine; softened |
| 3/4 | c | Sugar |
| 4 | Eggs | |
| 1 | ts | Almond extract |
| 1/4 | c | Heavy cream |
INSTRUCTIONS
Chop 1 cup almonds very fine or crush. Prepare pie crust mix as per package directions. Divide pastry in half; divide each half into 5 parts. On lightly floured board, roll each part into a 5 inch circle. Use each circle to line a 3 1/2 inch fluted tart pan, pressing pastry evenly to bottom and sides of each pan; trim. Refrigerate 30 minutes. Meanwhile, preheat oven to 375 degrees. On medium speed cream butter with sugar until light and fluffy. Beat in eggs, one at a time. Add finely chopped almonds, almond extract and heavy cream; mix well. Pour into tartlet shells place on a cookie sheet. Divide remaining sliced almonds on tops; bake 20 to 25 minutes or until golden brown. Let cool on wire rack before removing from pans. Serve cold. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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