|Flour||2 Cup (32 tbs)|
|Unsalted butter||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||2 Drop (Few Drops)|
Combine sugar and flour and cut in butter until mixture is fine grained.
Add water, almond and vanilla extracts and toss to incorporate and make into 2 balls.
Press each evenly into 2 9 inch tart pans that have been lined with waxed paper.
Chill 1 hour.
Bake at 400 degrees for 10 minutes.
Press down any crust that puffs up.
FILLING: 2 cups sliced unblanched Few drops almond extract almonds 2 teaspoons Grand Marnier 1 1/2 cups sugar Whipped cream for topping 1 1/2 cups heavy cream (optional) Salt to taste Combine all ingredients except whipped cream and allow to stand in warm place for 20 minutes to dissolve sugar.
Pour into prepared shells and bake at 400 degrees for 30 to 40 minutes, until tops brown and caramelize.
Keep turning in oven to brown evenly.
Refrigerate, if desired, but serve at room temperature.
If desired, top with puffs of whipped cream.
NOTE TO COOK: Carry to party in tart pans, covered with aluminum foil.
If using whipped cream, carry cream separately and whip at party.
Remove from tart pans at party and place on serving trays.
Top with whipped cream.