Extremely sweet dessert that should be served warm. The filling is wall-to-wall almonds, beautifully glazed with a sugar-cream syrup. This will keep for several days. Greenville Inn, Greenville, Maine
1 cup flour
1-1/2 tablespoons sugar
3 ounces butter (3/4 stick)
2 egg yolks
Combine flour, sugar, and butter as you would for pie crust. Add egg yolks and mix until combined. Press into pie pan or pan with removable bottom. (If using a springform pan press mixture up sides about an inch.) Bake 10 minutes at 325 degrees. Meanwhile, prepare the filling.
1 cup heavy cream
1 cup sugar
1/4 teaspoon salt
4 ounces sliced almonds (about 1 cup)
1/4 teaspoon almond extract
Combine cream, sugar, and salt. Bring to boil over medium high heat, stirring frequently. Simmer over medium to medium low heat 5 minutes, stirring occasionally. Add almonds and almond extract. Pour into crust and bake at 375 degrees F for 25-30 minutes or until lightly browned on top.