300 g ground almonds
4 egg yolks
1 tsp almond extract
1 tsp vanilla extract
1/4 cup butter
1/4 cup sugar

Beat the egg yolks and sugar until they are frothy and pale.  Add everything else and press into a small, loose bottomed tart pan or spring form pan.  Bake at 180 celcius for 40 minutes.  Pour a couple of tablespoons of cognac over the top when it is still warm.  Perfect with a fruit puree and cream as accompaniments.  Use the egg whites to make Janet’s macaroons or Toddy’s coconut treats.