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Toasted Almond & Caramel Tart
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1 1/4 cups all-purpose flour

1/3 cup powdered sugar

2 tablespoons sliced almonds

1/8 teaspoon salt

1/2 cup cold Land O Lakes® Unsalted Butter, cut into chunks

1/8 teaspoon almond extract


1 1/4 cups granulated sugar

1/4 cup water

2/3 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons Land O Lakes® Unsalted Butter

1 tablespoon honey

1/2 teaspoon vanilla extract

1 1/2 cups sliced almonds, toasted


Land O Lakes® Heavy Whipping Cream, whipped, if desired

How to make

  1. STEP 1

    Spray 9-inch tart pan with removable sides with nonstick cooking spray. Set aside.

  2. 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.

  3. 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.

  4. STEP 4

    Heat oven to 425ºF.

  5. STEP 5

    Place tart pan onto baking sheet. Bake crust 10 minutes. Remove from oven. Place pan onto cooling rack.

  6. STEP 6

    Reduce oven to 400ºF.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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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