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.

　　

Ingredients

makes 8 servings

　　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

　　

Step 1

Combine the sugar and corn syrup in a small saucepan and stir over medium heat until the sugar is dissolved. Pour into a bowl, let cool a few minutes, then whisk in the eggs, one at a time, thoroughly incorporating each one. Whisk in the melted butter, vanilla, and salt and refrigerate at least 1 hour (this can be made up to several hours in advance).

　　

Step 2

Prepare the crust, using a 9-inch tart pan, and bake (see instructions pp. 340–41). After removing it from the oven, lower the temperature to 325°F.

　　

Step 3

Place the almonds in the warm crust. Pour the cooled filling over the nuts and use a rubber spatula to spread it until the almonds are evenly coated.

　　

Step 4

Bake for 25–30 minutes, or until firm. Remove the tart from the oven and drizzle the scotch evenly over it. Allow the tart to cool, then serve at room temperature with a dollop of whipped cream, if desired.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.