Caramel Almond Tart

By The Canadian Living Test Kitchen

29 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	526526 cal
pro	7 g7g pro
total fat	33 g33g total fat
sat. fat	15 g15g sat. fat
carb	54 g54g carb
fibre	3 g3g fibre
chol	95 mg95mg chol
sodium	210 mg210mg sodium
% RDI:	-
calcium	88 calcium
iron	1616 iron
vit A	2222 vit A
folate	2626 folate

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With a pat-in pastry and stir-together filling, this tart is easy and quick to prepare. Look for sliced almonds with the skins on for more definition. For a special treat, add a splash of bourbon to the whipped cream topping.

Ingredients

1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1/4 cup icing sugar 1/4 1/4cup cupicing sugar
1/4 tsp salt 1/4 1/4tsp tspsalt
1 pinch cinnamon 1 1pinch pinchcinnamon
1 pinch ground nutmeg 1 1pinch pinchground nutmeg
1/2 cup butter , cubed1/2 1/2cup cupbutter, cubed
1 egg yolk 1 1egg yolkegg yolks
1 tbsp water 1 1tbsp tbspwater
Filling:
3/4 cup packed brown sugar 3/4 3/4cup cuppacked brown sugar
1/2 cup corn syrup 1/2 1/2cup cupcorn syrup
2 tbsp butter 2 2tbsp tbspbutter
1-1/2 cups sliced almonds 1-1/2 1-1/2cups cupssliced almonds
1/3 cup whipping cream 1/3 1/3cup cupwhipping cream
Topping:
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream

Preparation

In food processor or bowl, pulse together flour, sugar, salt, cinnamon and nutmeg. Pulse in butter until in fine crumbs with a few larger pieces.

Whisk egg yolk with water; drizzle over flour mixture. Pulse just until dough clumps together.

Press onto bottom and up side of 9-inch (23 cm) tart pan with removable bottom; refrigerate for 30 minutes.

Line tart shell with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 25 minutes or until light golden. Let cool on rack.

Filling: In saucepan over medium heat, melt together sugar, corn syrup and butter, stirring often; simmer for 1 minute. Add almonds and cream; simmer for 1 minute, stirring often. Pour into cooled tart shell. Bake on foil-lined baking sheet in centre of 350°F (180°C) oven for about 25 minutes or until bubbly and golden brown. Let cool in pan on rack, loosening edge of pastry while still warm if caramel bubbled over. (Make-ahead: Cover and store for up to 24 hours.)

Topping: In bowl whip cream. Spoon cream into piping bag fitted with star tip. Pipe border along edge of tart.

Source : Canadian Living Magazine: December 2007