Almond Toffee Tart

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2 C flour

3/4 C real butter, chilled

2 egg yolks

1 1/2 C heavy whipping cream

1 1/2 C sugar

1/4 t salt

2 T fresh orange zest (zest from 1 large orange)

2 C sliced almonds

1/4 t pure almond extract (I do more than 1/4 t, but less than 1/2 t. I just let the 1/4 t overflow a bit!)

11″ or 12″ tart pan with removable bottom (like this, sometimes called a quiche pan)

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