Title: Almond Tart PT 2
Categories: Tarts
Yield: 1 Tart
See part 1
To remove the ring (hey, no one said working at Chez Panisse was
easy) rest the tart on top of a solid object and gently coax the ring
off. Slip a large spatula underneath it to return the tart to a
cooling rack.
Once completely cool, run a long chef s knife under the tart to
release it from the bottom. If it's stubborn, set the tart on top of
a warm stove burner for a second or two and you should be able to pry
it off.
Serve in small wedges either as a dessert, or as a cookie-like
accompaniment to fresh fruit, bowl of ice cream or sorbet, or a
compote.
