What's for breakfast: Almond Tart

I needed to bring food to a coffee last week, so I made this Almond Tart. I originally had it as a dessert in my first year of Cooking Club, but I think it's perfect in the morning.



Almond Tart
from Colorado Collage by the Junior League of Denver

Pastry:
1 c flour
1 T sugar
pinch salt
½ c butter
1 T vanilla
1½ t water

Filling:
¾ c sugar
¾ c whipping cream
1 T Grand Marnier
½ t almond extract
pinch salt
1 c sliced almonds

Lightly grease 9" round tart pan with removeable bottom (I use a rectangular tart pan whose dimensions yield a similar area). In food processor combine flour, sugar, salt and butter. Pulse until mixture resembles coarse meal. In small measuring cup combine vanilla and water. With processor running, gradually add vanilla mixture to the dough. Process until dough just comes together. Press into prepared tart pan. Bake at 400° for 10 minutes or until set and slightly browned. Remove from oven and reduce oven temperature to 350°.

In small bowl combine sugar, cream, Grand Marnier, almond extract and salt. Beat with fork until slightly thickened. Stir in almonds and mix well. Turn into prepared crust. Bake for 45-55 minutes or until top forms a crust similar to pecan pie.

Cool then slice into bars.

Serves 10.