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1
Pre-heat oven to 350A F.
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2
Spread almonds on a cookie sheet and bake until light brown.
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3
Remove and set on a rack to cool.
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4
Reduce oven temperature to 325A F.
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5
Grind almonds into a fine meal in a bowl or food processor.
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6
Add the eggs, ricotta, sugar, orange zest, orange liquor, vanilla and nutmeg.
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7
Process until well mixed, smooth, and fluffy.
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8
Butter a 9 or 10 inch quiche dish or a glass or ceramic pie plate (you could also use a a tart pan with a removable bottom).
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9
Pour the batter into the dish, filling almost to the top of the pan.
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10
Transfer to the oven and bake for 1 hour.
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11
The tart will puff up while baking.
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12
Remove and place on a rack to cool for 1 hour.
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13
Set aside and refrigerate for at least 1 hour.
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14
For the topping, peel the zest from the oranges and cut into long, very thin strips.
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15
Be careful to remove only the peel and not the white pith underneath.
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16
Combine the water and sugar in a small saucepan.
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17
Bring to a simmer over low heat, add orange zest and cook slowly for 1 hour.
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18
If syrup becomes too dry add a little more water.
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19
Turn off heat and add cinnamon stick.
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20
Set aside.
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21
Just before serving time, remove the candied orange zest from the syrup and shake off the excess syrup.
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22
Reserve syrup and set aside.
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23
Place 1 tablespoon of sugar on a piece of waxed paper.
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24
Place the zest on the sugar an toss well to coat with sugar.
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25
Place orange rind on the top of the tart and distribute evenly over the tart.
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26
To serve, cut the tart into wedges.
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27
Place on serving plates, top with a dollop of Creme Frauche, and drizzle a teaspoon of the reserved syrup on top.
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28
Garnish with mint leaves.
