1 c Sliced almonds
3/4 c Sugar
3/4 c Unsalted butter
2 Eggs
1 ts Vanilla extract
3/4 c All-purpose flour
1/4 c Warm honey
Preheat oven to 350. Butter a 9 tart pan or cake pan. Set aside.
Process 3/4 cup almonds with 1/4 cup sugar until almonds are finely
ground. In large bowl, with electric mixer, beat butter & remaining
1/2 cup sugar at high speed until creamy. Add eggs, one at a time,
beating well after each. Beat in vanilla. Turn mixer to low speed.
Add flour & ground almonds until well blended. You will have a stiff
batter. Pour in tart pan. Smooth top with wide spatula. Bake 20
minutes, or until toothpick inserted in center comes out clean, or
bake 8-10 minutes in glass pie plate in microwave. Remove from oven
to wire rack. Immediately brush top of tart with warm honey. Sprinkle
with reserved almonds. Serve cut into wedges. Approximately 15-25
minutes.
Per serving (excluding unknown items): 3202 Calories; 232g Fat (63%
calories from fat); 51g Protein; 251g Carbohydrate; 761mg Cholesterol;
145 mg Sodium
Yields
1 servings