| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
All purpose flour |
| 1/3 |
c |
Sugar |
| 1/4 |
t |
Salt |
| 1/2 |
c |
Chilled unsalted butter, cut |
|
|
into pieces 1 |
|
|
stick |
| 5 |
T |
Cold water |
| 1 1/2 |
c |
Packed golden brown sugar |
| 1/4 |
c |
Unsalted butter, 1/2 stick |
| 3 |
T |
Whipping cream |
| 1 |
T |
Grated peeled fresh ginger |
| 1 1/2 |
c |
Sliced almonds |
| 4 |
|
Egg yolks |
|
|
Whipped cream |
|
|
minutes. |
INSTRUCTIONS
Make dough: Combine first 3 ingredients in processor. Add butter, cut
in using on/off turns until mixture resembles coarse meal. Add water;
blend just until moist clumps form. Knead dough gently until smooth.
Cover; chill Roll out dough on floured surface to 13-inch round. Fit
into 9-inch-diameter tart pan with removable bottom. Trim edges. Chill
until firm, about 30 minutes. Preheat oven to 375F. Line dough with
foil. Fill with pie weights or dried beans. Bake until crust sets,
about 15 minutes. Remove weights and foil. Bake crust until pale
golden, about 20 minutes longer. Transfer to rack and cool. Reduce
oven temperature to 300F. Make filling: Combine first 5 ingredients
in heavy large skillet. Stir over low heat until sugar dissolves,
about 10 minutes. Remove from heat; stir in nuts. Cool slightly. Add
yolks and stir. Pour filling into crust. Bake until filling looks dry
and crusty and center is softly set, about 30 minutes. Increase oven
temperature to 325F. Continue baking until center is set, about 15
minutes longer. Transfer to rack; cool completely. (Can be made 1 day
ahead. Cover and chill. Bring to room temperature before continuing.)
Serve with whipped cream. Makes 12 servings. Bon Appetit November
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