Categories: Cakes, Fruits/nuts 
      Yield: 10 servings 
  
-----------------------------------PASTRY----------------------------------- 
  1 1/2 c  Flour 
      4    Egg yolks 
    1/2 ts Salt 
    1/2 c  Sugar 
      1 ts Vanilla extract 
    1/4 lb Butter 
 
----------------------------------FILLING---------------------------------- 
    1/4 lb Butter 
      1 c  Chopped almonds 
    3/4 c  Ground almonds 
    2/3 c  Sugar 
      3    Eggs 
    1/4 c  Potato starch or cornstarch 
    1/2 ts Baking powder 
      1 pn Salt 
  
  FOR THE PASTRY: Combine pastry ingredients by hand or in a food processor 
  to form a soft dough. Do not overmix. Chill for 30 minutes. Roll out and 
  line an 11-or-12-inch pie or tart pan. Prick the base and chill for 
  15-to-20 minutes. Preheat oven to 375F. FOR THE FILLING: Heat 1/3 of the 
  butter in a saute pan, add the chopped almonds and saute over medium heat 
  until browned. Cool. Melt the remaining butter in a small saucepan. Cool. 
  Mix the ground almonds and sugar in a bowl and add the eggs one by one, 
  beating after each addition until the mixture is light and thick. Sift the 
  potato or corn starch with the baking powder and salt and fold into the 
  almond mixture. Fold in the melted butter. Do not overmix. Pour the mixture 
  into the tart shell and bake for 10-12 minutes or until the batter begins 
  to set. Quickly scatter the chopped almonds over the top in one even layer. 
  Return the tart to the oven and continue baking for 17-to-20 minutes or 
  until the pastry is brown and the filling is firm.