Scotch Almond Tart

Name: Scotch Almond Tart
Yield: makes 8 servings
Ingredients: 1/2 cup sugar; 1/2 cup light corn syrup; 3 eggs; 4 tablespoons (1/2 stick) butter, melted; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon salt; 1 Sweet Tart Crust (p. 340); 6 ounces whole blanched almonds, toasted and coarsely chopped (about 1 cup); 2 ounces scotch whiskey; Whipped cream, for garnish

December 14, 2011

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 notes

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