Elizabethan Era recipes - Almond Tart
Click here to view a printable version - requires PDF viewer8 inch unbaked pie pastry shell
1 and half cups of blanched Almonds, coarsely ground
1 and half cups of cream
1 tablespoon plus 1 teaspoon of sugar
4 teaspoons of Rose water
Topping:Strawberry or Cherry preserve
1) Bake pie shell at 425 degrees for 10 minutes, Reduce the temperature to 350 degrees and bake for an additional 5 minutes. Allow to cool
2) Combine remaining ingredients in a heavy saucepan. Boil gently about 10 minutes stirring occasionally, until the mixture thickens to the consistency of pudding.
3) Pour filling in to the pie shell.
4) Bake at 350 degrees for about 30 minutes or until top is golden.
5) Cool to room temperature on a wire rack. Refrigerate for at least 2 hours.
6) Just before serving spread a thin layer of preserve on top
Serves 6-8