Toasted Almond & Caramel Tart
Homemade caramel sauce and toasted almonds create an irresistible, rich tart.
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Ingredients
Crust
1 1
4 cups all-purpose flour1
3 cup powdered sugar2 tablespoons sliced almonds
1
8 teaspoon salt1 Land O Lakes® Unsalted Butter, cut into chunks
2 cup cold1
8 teaspoon almond extractFilling
1 1
4 cups granulated sugar1
4 cup water2 Land O Lakes® Heavy Whipping Cream
3 cup2 tablespoons Land O Lakes® Unsalted Butter
1 tablespoon honey
1
2 teaspoon vanilla extract1 1
2 cups sliced almonds, toasted
Land O Lakes® Heavy Whipping Cream, whipped, if desired
How to make
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STEP 1
Spray 9-inch tart pan with removable sides with nonstick cooking spray. Set aside.
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STEP 2
Place flour, powdered sugar, 2 tablespoons almonds and salt in food processor bowl fitted with metal blade. Pulse until almonds are ground. Add butter and almond extract. Pulse until dough comes together in large clumps.
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STEP 3
Transfer dough to prepared pan, pressing dough onto bottom and up side of pan. Pierce bottom and side of dough with fork. Cover; freeze 15 minutes.
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STEP 4
Heat oven to 425ºF.
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STEP 5
Place tart pan onto baking sheet. Bake crust 10 minutes. Remove from oven. Place pan onto cooling rack.
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STEP 6
Reduce oven to 400ºF.
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STEP 7
Combine granulated sugar and water in 2-quart saucepan. Cook over medium-low heat, stirring constantly, 10-15 minutes or until sugar is dissolved.
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STEP 8
Increase heat to medium-high. Cook 10-13 minutes, without stirring, until mixture comes to a boil or until sugar begins to caramelize and is deep golden brown.
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STEP 9
Reduce heat to low. Slowly whisk in 2/3 cup whipping cream until smooth. Add 2 tablespoons butter, honey and vanilla. Whisk until combined. Stir in toasted almonds.
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STEP 10
Pour caramel mixture into prepared crust. Bake 9-11 minutes or until entire filling bubbles. Cool completely on cooling rack. Remove tart from pan.
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STEP 11
Serve with whipped cream, if desired.
Tip #1
To toast almonds, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F, stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.
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