To prepare the tart pastry, chop the butter into bits and let them soften. In a bowl, mix together the flour and sugar. Cut the butter into the flour mixture until it resembles coarse meal.

In a small bowl, combine the almond and vanilla extracts and the cold water, then stir into the flour mixture. Gather the dough into a ball, cover it with plastic wrap and refrigerate for at least 1 hour.

Remove the dough from the refrigerator and let it soften so it is malleable. Roll it out on a clean work surface and press the dough into a 9-inch tart pan with a removable ring. (Reserve a small amount of dough for patching holes in the baked tart shell.) Press the dough evenly over the bottom and sides of the pan, 1/8 inch thick, and extend it 1/8 inch above the top of the ring. Prick the shell lightly with a fork and refrigerate for at least 1 hour or up to 8 hours (or freeze for later use).

Preheat the oven to 400°F.

Partly bake the tart shell until it begins to brown, about 10 minutes. Let the shell cool to room temperature, then patch any holes with small bits of the reserved dough.

To prepare the filling, in a heavy saucepan, combine the cream, sugar, salt, Grand Marnier, kirsch and almond extract and bring to a full boil. Cook until the liquid bubbles and has a silky texture, about 5 minutes. Remove the pan from the heat and add the almonds. Let stand for 15 minutes, then pour the filling into the tart shell.

Reduce the oven temperature to 350°F.

Line the floor of the oven with foil to catch drips. Bake the tart on the center rack for 20 for 30 minutes. The filling will bubble up and may overflow, then begin to caramelize. Rotate the tart during the last 15 minutes of baking so that the top is an even golden brown. Let cool to room temperature before serving.