Caramel Almond Tart
22 people added this to their Recipe Box
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 526 |
| pro | 7 g |
| total fat | 33 g |
| sat. fat | 15 g |
| carb | 54 g |
| fibre | 3 g |
| chol | 95 mg |
| sodium | 210 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 16% |
| vit A | 22% |
| folate | 26% |
Suggested Recipes
-
1-1/2 cups (375 mL) all-purpose flour
1/4 cup (50 mL) icing sugar
1/4 tsp (1 mL) salt
Pinch each cinnamon and ground nutmeg
1/2 cup (125 mL) butter, cubed
1 egg yolk
1 tbsp (15 mL) water
Filling:
3/4 cup (175 mL) packed brown sugar
1/2 cup (50 mL) corn syrup
2 tbsp (25 mL) butter
1-1/2 cups (375 mL) sliced almonds
1/3 cup (75 mL) whipping cream
Topping:
1/2 cup (125 mL) whipping 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.
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.
Tags:
Pastry-Sweet Pies and Tarts; Grains; Sugar/Sweets; Cheese/Other Dairy; Eggs; Nuts; Bake; Make-Ahead; Entertaining;
Source
Canadian Living Magazine: December 2007
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »