FOR DOUGH
1 1/3 c All purpose flour
1/3 c Sugar
1/4 ts Salt
1/2 c Chilled unsalted butter; cut
-into pieces (1
; stick)
5 tb Cold water
-FOR FILLING-
1 1/2 c Packed golden brown sugar
1/4 c Unsalted butter; (1/2 stick)
3 tb Whipping cream
1 tb Grated peeled fresh ginger
1 1/2 c Sliced almonds
4 lg Egg yolks
Whipped cream
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 20
minutes.
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.
Yields
1 servings