Crust

• 1 cup flour
• 1 tbs sugar
• Pinch of salt
• 4 oz (one stick) unsalted butter, cut in small pieces
• 1 tsp almond extract
• 3-4 tsp water

Preheat oven to 400 degrees. In a food processor, combine flour, sugar and salt. Process briefly. Add butter and pulse until mixture resembles a coarse meal. Dump into a medium sized bowl. Mix the almond extract and water in a small bowl and add to the flour/butter mixture. With a fork blend just until the dough starts to hold together. Gather the dough into a ball. Press into a 9” tart pan with a removable bottom. Bake for 10-15 minutes or until set.


Filling

• ¾ cup sugar
• 1 ½ cup heavy cream – divided use
• 3 tsp Grand Marnier – divided use
• 1/8 tsp almond extract
• Pinch of salt
• 1 cup slivered almonds

Reduce the oven to 350. Combine sugar, ¾ cup cream, 1 tsp Grand Marnier, extract and salt. Beat with a fork until slightly thickened. Stir in the almonds, mixing well. Pour into the prepared crust. Bake until golden brown, about 40-45 minutes. Meanwhile, whip remaining ¾ cup cream to heavy peaks with remaining 2 tsp of Grand Marnier. Serve at room temperature with a big dollop of Grand Marnier–spiked whipped cream.