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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Filling:
Topping:
Method
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.
Nutritional facts Per serving: about
- Sodium 210 mg
- Protein 7 g
- Calories 526.0
- Total fat 33 g
- Cholesterol 95 mg
- Saturated fat 15 g
- Total carbohydrate 54 g
%RDI
- Iron 16.0
- Folate 26.0
- Calcium 8.0
- Vitamin A 22.0
