This recipe came from Mark Zink, who holds the distinction of being the only male pastry chef we ever had at Bayona. This tart is plenty nutty (no offense, Mark!) and richly flavored, thanks to an abundance of almonds. Just after baking, the tart gets a dousing of scotch while it’s still warm—an unusual, aromatic, and delicious twist.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Combine the sugar and corn syrup in a small saucepan and stir over medium heat until the sugar is dissolved. Pour into a bowl, let cool a few minutes, then whisk in the eggs, one at a time, thoroughly incorporating each one. Whisk in the melted butter, vanilla, and salt and refrigerate at least 1 hour (this can be made up to several hours in advance).
Step 2
Prepare the crust, using a 9-inch tart pan, and bake (see instructions pp. 340–41). After removing it from the oven, lower the temperature to 325°F.
Step 3
Place the almonds in the warm crust. Pour the cooled filling over the nuts and use a rubber spatula to spread it until the almonds are evenly coated.
Step 4
Bake for 25–30 minutes, or until firm. Remove the tart from the oven and drizzle the scotch evenly over it. Allow the tart to cool, then serve at room temperature with a dollop of whipped cream, if desired.
