Now that I’m back in the Eastern Sierras for a few weeks, I’m forced to deal with high altitude. Attached are some adjustments I made on my second attempt at making this tart after the first one decided to explode. Hope that helps for those of you who know what 8,000 feet can do to a perfectly good pastry! And now you know that even after all this practice, blow-ups are still inevitable.
RECIPE (from Dessert First Girl)
– 1/2 cup unsalted butter
– 1/4 cup granulated sugar
– 3/4 tsp vanilla extract
– 1 tsp orange zest
– 1/8 tsp salt
– 1 cup all-purpose flour
– 3 oz bittersweet chocolate, chopped
– 1 cup sliced almonds (or almond flour) + 1/3 cup sliced almonds
– 2/3 cup granulated sugar
– 6 T unsalted butter, room temperature
– 1 large egg
– 1/2 tsp vanilla extract
– 1/2 tsp almond extract
To Make Crust:
Preheat oven to 350 degrees F. Combine melted butter, sugar, vanilla, orange zest, and salt and stir until combined. Stir in flour until dough forms. Press dough into bottom and sides of a 9 inch tart pan. Bake for 20 mins until golden and allow to cool.
To Make Filling:
Melt chocolate in a heatproof bowl over a saucepan of boiling water. Set aside. In a food processor pulse together 1 cup almonds (or almond flour) and the sugar. Add butter, egg, extracts, and chocolate one at a time into food processor and process until thoroughly combined. Pour filling into the crust. Top with remaining sliced almonds. Bake for about 25 minutes until filling is puffed up and dry on top. Allow to cool. Serve!
High Altitude Adjustments: Add a tablespoon less of sugar and a tablespoon more of almonds to the filling. Bake 15 degrees higher (365 degrees F). The increased temperature means it may take a couple minutes less time to bake, so keep an eye on it!