One knows that Tu B’Shvat, the new year of the trees, has arrived when the almond trees begin to flower in Israel.
The beautiful pink and white blossoms signal that winter is over. The almonds themselves, however, will not be ready for harvest until the fall.
This year, Tu B’Shvat begins on February 3, at sundown. You may use almonds from last year’s crop to prepare a festive almond tart in honor of the holiday.
Adapted from David Lebovitz
- 1 frozen pie crust
- 1/2 cup sliced almonds
- 1 cup ground almonds
- 1/8 teaspoon salt
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons Grand Marnier
- 1 teaspoon almond extract
- 7 tablespoons butter
- Preheat the oven to 375°F.
- Place the frozen pie crust on a cookie sheet.
- Mix all the other ingredients, except for the sliced almonds, in a bowl.
- Pour the almond mixture into the pie crust.
- Sprinkle the sliced almonds on top of the filling.
- Bake for 30 minutes.