Almond Cake

Directions

1. FOR THE PASTRY: Combine pastry ingredients by hand or possibly in a food processor to create a soft dough. Don't overmix. Refrigeratefor 30 min. Roll out and line an 11-or possibly-12-inch pie or possibly tart pan. Prick the base and refrigeratefor 15-to-20 min. Preheat oven to 375F. FOR THE FILLING: Heat 1/3 of the butter in a saute/fry pan, add in the minced almonds and saute/fry over medium heat till browned. Cold. Heat the remaining butter in a small saucepan. Cold.
2. Mix the grnd almonds and sugar in a bowl and add in the Large eggs one by one, beating after each addition till the mix is light and thick. Sift the potato or possibly corn starch with the baking pwdr and salt and fold into the almond mix. Mix in the melted butter. Don't overmix. Pour the mix into the tart shell and bake for 10-12 min or possibly till the batter begins to set. Quickly scatter the minced almonds over the top in one even layer.
3. Return the tart to the oven and continue baking for 17-to-20 min or possibly till the pastry is brown and the filling is hard.