Maple Almond Tart

directions

1. For tart shell, in a food processor combine flour, the 1 cup butter, and the cream of tartar. Cover and process until mixture resembles cornmeal. With the motor running, add the ice water through the feed tube, processing just until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in waxed paper; chill for 30 minutes. On a lightly floured surface, roll out dough into an 1/8-inch-thick rectangle. Fold rectangle into thirds; roll out again into an 1/8-inch-thick rectangle. Fold again into thirds; roll out into a 1/2-inch-thick rectangle. Fold again into thirds; wrap in waxed paper and chill for 30 minutes more. Divide dough in half. Roll out one half of the dough to a 14-inch circle, about 1/8 inch thick.* Wrap pastry circle around rolling pin; unroll it into a 10-inch tart pan with a removable bottom. Ease pastry into tart pan without stretching it. Press pastry into fluted side of tart pan; trim edge. Prick bottom all over with a fork. Freeze for 30 minutes.

2. Meanwhile, position oven rack in middle of oven; preheat oven to 400°F. Line pastry shell with foil; fill with uncooked rice or pie weights. Bake in the preheated oven for 15 minutes. Remove foil and rice or pie weights. Bake about 10 minutes more or until golden. Cool completely on a wire rack.

3. For maple filling, in a heavy medium saucepan stir together maple syrup, the cold water, and cornstarch. Add butter. Cook for 5 to 7 minutes or until thickened and bubbly, whisking constantly. Cool completely before filling tart shell.

4. Gently remove cooled tart shell from tart pan; place on a serving platter. Fill shell with maple filling. Cover with plastic wrap. Chill for 6 hours to overnight before serving.

5. Just before serving, beat whipping cream with an electric mixer on low to medium speed just until stiff peaks form (tips stand straight). Spread whipped cream on top of the tart. Sprinkle with almonds.

*Test Kitchen Tip: Reserve the remaining pastry for another tart. To freeze dough, wrap in plastic wrap and then foil. Freeze for up to 3 months. Thaw in refrigerator overnight; let stand for 30 minutes at room temperature before using.