I have SO looked forward to sharing this recipe with you! And I do apologize for the near-hiatus I’ve taken from blogging. We’re in high gear as far as moving goes, and every day for the past week has included some element of painting or visiting hardware stores, getting our water turned on, and electricity service started, and a variety of other new homeowner necessities.
We did discover that the front door (and maybe more of the house) used to be a bright sea green color. That was amusing. I promise I will post pictures of the house, but I’ve taken photos along the way and I want to be able to show you before and after shots!
So back to this recipe…
It’s beyond impressive, amazingly delicious, and really very easy. The combination of the buttery crust, the almond flavor, and the crunch of the nuts is fantastic. I promise you won’t regret making it, and you also won’t regret spending $18.00 on a tart pan from Sur la Table if you don’t have one. Hypothetically speaking, of course.
The original recipe included orange zest, but as I am not an orange fan, I left it out. You are free to do whatever you like. Oh, and do take a look around Our Best Bites, which is where this recipe came from. It’s a great food blog and I highly recommend it.
Almond Toffee Tart (Original recipe at Our Best Bites)
- 2 C flour
- 3/4 C real butter, chilled
- 2 egg yolks
- 1 1/2 C heavy whipping cream
- 1 1/2 C sugar
- 1/4 t salt
- 2 C sliced almonds
- 1/4 t pure almond extract
You will need an 11″ or 12″ tart pan with removable bottom.
Preheat oven to 325 degrees. Spray tart pan with cooking spray and set aside.
If you have a food processor, use it! (Directions by hand to follow). Place flour in a food processor. Cut butter into chunks and add to flour. Pulse until mixture resembles crumbs. Add in 2 egg yolks and pulse to combine. If you’re doing it by hand. Use a fork, 2 knives, a pastry blender or your fingers to incorporate the butter chunks into the flour. Mix in egg yolks and use your hands to combine the mixture.
Press pastry dough into tart pan and up the sides. Bake for 10 minutes and remove from oven. When pastry is removed, increase oven heat to 375.
While pastry is baking make filling. In a pot on the stove top set to med-high heat, combing whipping cream, sugar, and salt. Bring to a boil and then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and add the almonds and the extract. Pour mixture into pastry crust. Cook at 375 for 50-60 minutes or until the top is lightly browned and caramelized. Remove from oven and let cool on a rack. When it is cool enough to handle, remove the rim of the pan to make sure nothing sticks to it. You can then store the tart in the pan with the rim on. Cool completely before serving. You can make a day in advance as well, just cool completely and wrap in plastic wrap to store.