|Preparation - Directions:
Cut in 1/2 cup and 1 T. sweet butter into 1 cup and 2 T. all purpose flour. Beat in one egg yolk and water 1 tablespoon at a time until flour is moistened and dough almost leaves sides of bowl. Knead gently on flour surface one minute. Divide in half and cover bottom of pan, pressing into sides, with one piece.
Pour nut mixture in: Beat 2 eggs and the sugar in a small bowl for 20 minutes at low speed.
Stir in vanilla, rosewater, orange peel and chopped almonds.
After pouring into bottom crust, roll out second piece of dough into approximately 10 inch circle and place on top of filing, trim edge and press well to seal. Press the whole skinned almonds evenly around edges. Bake 15 minutes.
Mix egg yolk and cream and brush over entire surface. Bake until top is golden brown and center is firm, 15 to 20 minutes. Cool 15 minutes. Remove side of tart pan, cool completely on wire rack. Refrigerate one hour at least before serving.