Candied Almond Tart

I have been looking at this recipe for months, and finally to decided to bake it. It was delicious!

Ingredients:

Crust:

• 40 grams (1/3 cup) powdered sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 large egg yolk, beaten
• 1/2 teaspoon vanilla extract
• 141 grams (10 tablespoons) unsalted butter, melted then cooled for a few minutes
• 227 grams (1 and 2/3 cup) alll purpose flour
  

Filling:

• 113 grams (1 stick, 4 ounces) unsalted butter
• 134 grans (2/3 cup) sugar
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 tablespoons milk
• 200 grams (2 cups) sliced almonds
  

 

Instructions:

1. Make the tart crust: Butter a 9" fluted tart pan with removable bottom. Have ready a baking sheet covered in parchment
2. Preheat oven to 350 degrees.
   
3. Whisk the sugar, slat, and cinnamon together in a large bowl or a food processor.
4. Mix vanilla into whisked yolk, then whisk/whir into sugar.
5. While whisking.whirring, pour the melted butter into the bowl in a steady stream.
6. Use a spatula to completely stir in half the flour, then stir in the other half. 
7. Press the dough evenly into the prepared tart pan, pricking the bottom. (Probably freeze the crust for 15 minutes.)
8. Bake the crust for 10 minutes, poke down, then bake for another 10 mintes until lightly golden,
   
9.  Let crust cool in pan on a wire rack for 10 moinutes or so to room temperature.
   
   
10. Make the filling: Increase oven temperature to 400.
11. Cook butter and sugar in a heavy sauce pan at medium-low heat until butter is melted and sugar is mixed in,
    
12. Increase heat to medium, and boil until mixture is amber color.
13. Stir in salt and cinnamon, 
14. Remove from heat - add in milk and stand back while it sputters.
15. Return pan to heat, stirring until the caramel is smooth again,
16. Add in almonds, stirring constantly for another 2 to 3 minutes to coat all almonds with caramel.
17. Pour the almonds into the prepared tart, pressing almonds to edges and evening the top.
18. Bake tart for about 15 minutes until the caramel is bubbling and the top is a deep golden brown.
19. Transfer tart to a baking rack and let cool.
20. After cooling, remove side of tart pan. Cut using a sharp knife in center to edge using one motion.
21. Cut in then slices - this will make 12 slices because it is so rich.
    

  

Carole's Notes:

We liked this! On the second or third day, we melted some chocolate chips and spread on top. That took it over the top!

The recipe is from Baking with Dorie.