Yarnall Family's Fyrstekake (Norwegian Cardamom-Almond Tart)
"This tart (pronounced FISH-deh-kakah) has a moist, cakelike filling. For the best flavor, forgo pre-ground cardamom; take the time to shell and grind whole seeds. Hesitant about rolling out pie crusts? This recipe is for you; the crust is simply pressed into the pan...."
INGREDIENTS
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1 1/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon ground cardamom, preferably freshly ground
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1/4 teaspoon kosher salt
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1/2 cup (1 stick) unsalted butter, room temperature
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1/2 cup sugar
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1 large egg yolk
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2 teaspoons whole milk or heavy cream
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Unsalted butter (for pan)
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2 cups slivered almonds
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1 cup powdered sugar
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3/4 teaspoons ground cardamom, preferably freshly ground
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1/4 teaspoon freshly grated nutmeg
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3 large egg whites
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1/2 teaspoon vanilla extract
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1 large egg yolk
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A 9-inch-diameter fluted tart pan with removable bottom; decorative cookie cutters
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