Almond-Toffee Tart
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INGREDIENTS 2 cups all-purpose flour
3 tablespoons sugar
3/4 cup butter
2 egg yolks, lightly beaten
1-1/2 cups whipping cream
1-1/2 cups sugar
1/4 teaspoon salt
2 cups sliced, blanched almonds
1/4 teaspoon almond extractCombine flour and 3 tablespoons sugar in a medium bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Add egg yolks, stirring until dry ingredients are slightly moistened; shape into a ball. Gently press pastry over bottom and sides of an 11-inch tart pan. Bake at 325 degrees for 10 minutes (pastry will be pale).
Combine whipping cream, 1-1/2 cups sugar, and salt in a heavy saucepan; bring to a boil. Reduce heat to medium, and cook 5 minutes, stirring constantly. Remove from heat; stir in almonds and almond extract. Pour almond mixture into pastry shell.
Bake at 375 degrees for 35 to 40 minutes or until lightly browned. Let cool to room temperature. Carefully remove sides of tart pan before serving.
Makes 10 to 12 servings