Tarte of Almonds

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Tarte of Almonds

Original recipe:
Blanch almonds and beat them, and strain them fine with good thicke Creame. Then put in Sugar and Rosewater, and boyle it thicke. Then make your paste with butter, fair water, and the yolks of two or three Egs, and so soone as ye have driven your paste, cast on a little sugar, and rosewater, and harden your paste afore in the oven. Then take it out, and fill it, and set it in againe, and let it bake till it be wel, and so serve it.
The Good Huswives Handmaid

The modern version:

8 inch unbaked pie pastry shell
1 1/2 c blanched almonds, coarsely ground
1 1/2 c heavy cream
1 tbsp + 1 tsp brown sugar
1 tbsp rosewater
strawberry or cherry preserves

Bake pie shell at 425 F for 10 minutes. Reduce temperature to 350 F and bake for an additional 5 minutes. Let cool.

Combine remaining ingredients in a heavy saucepan. Boil gently about 10 minutes, stirring occasionally, until mixture thickens to the consistency of pudding. Pour into pie shell. Bake at 350 F about 30 minutes or until top is golden.

Cool to room temperature on a wire rack. Refrigerate at least 2 hours. Just before serving, spread a thin layer preserves on top.

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