| SUGAR TART (TARTE AU SUCRE) |
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Makes 8 servings1 unbaked 9-inch Classic CRISCO Single Pie Crust 3/4 cup firmly packed brown sugar 3/4 cup granulated sugar 1/2 cup ground almonds 2 large eggs, beaten 1-1/2 tablespoons all-purpose flour 1/2 teaspoon fresh grated nutmeg 1/2 cup plus 1 tablespoon heavy cream 1/2 teaspoon almond extract 1/2 teaspoon vanilla 2 tablespoons unsalted butter, cut into small pieces Heat oven to 350ºF. Lightly spray 9-inch removable bottom tart pan with Crisco No-Stick Cooking Spray. Press pie crust dough onto bottom and up side of pan; refrigerate. Combine brown sugar, granulated sugar, almonds, eggs, flour and nutmeg in large bowl until well blended. Add cream, almond extract and vanilla until well blended. Place tart pan on baking sheet; pour in filling. Dot evenly with butter pieces. Bake at 350ºF for 25 to 30 minutes or until filling is a light golden color, puffs up and is just set. Cool on cooling rack. Serve at room temperature. |
