1 cup sliced almonds, ground*
3/4 cup all-purpose flour
1/3 cup powdered sugar
1/2 teaspoon salt
3/4 cup caramel apple dip
1 teaspoon vanilla
1 cup sliced almonds, toasted*
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.
- Serve with scoop of ice cream or dollop of whipped cream; drizzle with caramel apple dip.
- To grind almonds, use a blender or small food processor.
- To toast almonds, spread 1 cup sliced almonds onto ungreased baking sheet. Bake in 350°F. oven 4-5 minutes or until just beginning to brown.