Friday, May 22, 2009

Almond Toffee Tart

DSC01432 While this tart is called an almond toffee tart it's the hints of orange  mixed with almond that stands out.  Here yet again is a flavor combination I had no idea I would like let alone love.  Almond and orange, who knew?!


Devon had requested two specific desserts for our Easter lunch, lemon bars and almond baby cakes. Though both equally good I had no intentions of making them again. Instead I decided to go with those flavors but in a different and hopefully tastier form.  His lemon bars turned into lemon and mascarpone cream shots and his almond came by way of this delightful almond toffee tart that I found on Our Best Bites. Everything went smoothly making this and truth be told was pretty impressed with myself.  The only thing I wound up having a problem with was the crust.  The edges crumbled when I cut a large slice and fell apart when I tried cutting smaller slices.  I'm not certain where I might have gone wrong but that's why I don't have a photo of it sliced to show you.  DSC01428-1

Almond Toffee Tart
Recipe By

2 C flour
3/4 C real butter, chilled
2 egg yolks
1 1/2 C heavy whipping cream
1 1/2 C sugar
1/4 tsp salt
2TB fresh orange zest (zest from 1 large orange)
2 C sliced almonds
1/4 tsp pure almond extract
11" or 12" tart pan with removable bottom

To make  the pastry:
Preheat oven to 325 degrees.  Spray tart pan with cooking spray and set aside.
If you have a food processor, use it!  (Directions by hand to follow).  Place flour in a food processor.  Cut butter into chunks and add to flour.  Pulse until mixture resembles crumbs.  Add in 2 egg yolks and pulse to combine.  If you're doing it by hand.  Use a fork, 2 knives, a pastry blender or your fingers to incorporate the butter chunks into the flour.  Mix in egg yolks and use your hands to combine the mixture. 
Press pastry dough into tart pan and up the sides.  Bake for 10 minutes and remove from oven.  When pastry is removed, increase oven heat to 375.

To make the filling:
While pastry is baking make filling.  In a pot on the stove top set to med-high heat, combing whipping cream, sugar, salt, and orange zest.  Bring to a boil and then reduce heat and simmer for 5 minutes, stirring occasionally.  Remove from heat and add the almonds and extract. (This is filling is very "thin".)  Pour mixture into pastry crust.  (My mixture filled the tart to the tippy tip top.  I set my tart pan on a jelly roll pan.) Cook at 375 for 50-60 minutes or until the top is lightly browned and caramelized.  Remove from oven and let cool on a rack. When it is cool enough to handle, remove the rim of the pan to make sure nothing sticks to it.  You can then store the tart in the pan with the rim on.  Cool completely before serving.  You can make it a day in advance as well, just cool completely and wrap in plastic wrap to store. (I made it the day before and it was fine.)

*Hope everyone has a safe and wonderful holiday weekend!

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