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Caramel apple dip and almonds pair up in this delectably easy tart, the perfect treat for a holiday meal.
Combine ground almonds, flour, powdered sugar and salt in 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 at least 30 minutes.
Heat oven to 350°F.
Prick bottom of crust several times with fork. Bake 20-22 minutes or until edges start to brown.
Combine caramel apple dip, whipping cream and vanilla in 2-quart saucepan. Cook 3-4 minutes, stirring constantly, over medium heat until mixture is smooth and heated through. Stir in toasted almonds. Remove from heat; pour mixture into partially baked tart shell. Continue baking 20-22 minutes or until entire surface is bubbly. Cool 1 hour. Serve warm or at room temperature.
*Substitute chopped pecans.
Dietary Fiber: 3g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1655
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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