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      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.
  
  Recipe by Lindsey Shere, adaptation
  
  Recipe FROM: <gemini://gmi.noulin.net/cooking/19.gmi>
 
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