Several hours or day before, prepare Sugared Flowers, Petals, or Leaves.
At least 45 minutes before, prepare Pastry.
If making for display, cool and fill with Sugared Flowers. Petals, or Leaves at this point.
Sprinkle remaining 1/2 C almonds over bottom of tart shell. Gently pour batter over almonds.
Remove tart from pan; place on serving platter and top with Sugared Flowers, Petals, or Leaves. Cut into 10 wedges to serve. Pastry: In medium-size bowl, combine 1 1/4 C unsifted all-purpose flour and 1/4 t salt. With pastry blender or 2 knives, cut in 6 1/2 T butter until mixture resembles coarse crumbs. Sprinkle 2 to 3 T cold water, 1 T at a time, over flour mixture and mix lightly with fork until pastry is moist enough to press into a ball. Wrap and refrigerate 30 minutes.