Shelly's Recipe

ALMOND TOFFEE TART

Category: Tarts

Pastry
2 cup flour
3/4 cup real butter, chilled
2 egg yolks

Filling
1 1/2 cup heavy whipping cream
1 1/2 cup sugar
1/4 t salt
2T fresh orange zest (zest from 1 large orange)
2 cup sliced almonds
1/4 t pure almond extract

11 or 12 inch tart pan with removable bottom

To make Pastry: Preheat oven to 325 degrees. Spray tart pan with cooking spray and set aside.

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 crumbly, (grab it with your hands it will be able to smash into a ball.) Just toss it all in your pan. Then use your fingers to press pastry dough into the tart pan and up the sides. Bake for 10 minutes and then remove from oven. When pastry is removed, increase oven heat to 375.

While the pastry is baking, make the filling in a pot on the stove top set to med-high heat, combining 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 the extract. Pour the mixture into the pastry crust.

Use a spoon to spread out the almonds so in a layer. Cook at 375 for 40-60 minutes and take it out of the oven after the top is all 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. Cool completely before serving.

NOTE: It can be made a day in advance, cool completely and wrap in plastic wrap to store.