Almond Tart

So here's a recipe again, at last. It's the dessert I made for Bracken for Father's Day. Now some of you may be thinking, Almond Tart? That's not a very manly dessert. Well, that's where you're wrong. For one thing, it has nuts, which obviously makes it more masculine than feminine. For another, this recipe is brought to you, via Martha Stewart, from Jesse James, of West Coast Choppers fame. Can you get more manly than that? I was actually watching the day he was on (Honestly, I usually don't watch) and it was hilarious to watch Martha squirm as he did things contrary to "proper" way. And then he picked up his slice and ate it like pizza. So, there you go, manly, simple and delicious dessert.

FOR THE CRUST:
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
1 cup all-purpose flour, plus more for hands
1 tablespoon sugar
Pinch of salt

FOR THE FILLING:
1 tablespoon pure vanilla extract
1 cup sliced almonds
3/4 cup heavy cream
3/4 cup sugar
1 large egg, slightly beaten
1 teaspoon almond extract
1/2 teaspoon Grand Marnier (I don't use this, but you could substitute orange extract I suppose)
Pinch of salt

Directions

Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.

Prepare the filling: In a large bowl, stir together almonds, heavy cream, sugar, egg, almond extract, Grand Marnier, and salt. Pour filling into crust. Bake tart on a parchment paper-lined baking sheet until golden brown, about 45 minutes.