Caramel apple dip and almonds pair up in this delectably easy tart.
| 1 |
|
cup sliced almonds, ground* |
| 3/4 |
|
cup all-purpose flour |
| 1/3 |
|
cup powdered sugar |
| 1/2 |
|
teaspoon salt |
| 1/2 |
|
cup cold LAND O LAKES® Butter, cut into chunks |
| 2 |
|
egg yolks, lightly beaten |
| 3/4 |
|
cup caramel apple dip |
| 1/3 |
|
cup whipping cream |
| 1 |
|
teaspoon vanilla |
| 1 |
|
cup sliced almonds, toasted* |
Combine ground almonds, flour, powdered sugar and salt in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add egg yolks; mix until well moistened. Press dough into bottom and up the sides of ungreased 9-inch tart pan. Refrigerate for at least 30 minutes.
Heat oven to 350°F.
Prick bottom of crust several times with fork. Bake for 20 to 22 minutes or until edges start to brown.
Meanwhile, combine caramel apple dip, whipping cream and vanilla in 2-quart saucepan. Cook, stirring constantly, over medium heat until mixture is smooth and heated through (3 to 4 minutes). Stir in toasted almonds. Remove from heat; pour mixture into partially baked tart shell. Continue baking for 20 to 22 minutes or until entire surface is bubbly. Cool 1 hour. Serve warm or at room temperature.
*Substitute chopped pecans.
Recipe Tip
Serve with scoop of ice cream or dollop of whipped cream; drizzle with caramel apple dip.
Recipe Tip
To grind almonds, use a blender or small food processor.
Recipe Tip
To toast almonds, spread 1 cup sliced almonds onto ungreased baking sheet. Bake in 350°F. oven for 4 to 5 minutes or until just beginning to brown.
