Honeyed Almond Tart

Hello, everyone! I’m back. Finally… I’ve been so busy with writing and editing my book that it has taken a toll on my baking. I have a whole slew of recipes to add. I’ll begin with this yummy and super simple almond tart.

 

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I found the recipe on David Lebovitz’s website. It is extremely simple to make and incredibly delicious. I made mine without the egg (by mistake), and it was delicious and held together. In our world where everyone is allergic or intolerant to something, this dessert is great because it can easily become a vegan option (you just have to replace the butter with margarine).

 

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Sweet Crust
½ cup almond powder
¾ cup + 2 tbsp all-purpose flour
3 tbsp sugar
¼ tsp salt
90 g butter, chilled and cubed
2 tbsp cold water

 

1. Preheat the oven to 400ºF or 200ºC.
2. Line a round baking pan with parchment.
3. In the bowl of a stand mixer, mix the almond powder, flour, sugar, and salt. Add the butter and whisk until crumbly. Pour in the water and whisk until it just comes together. Ball up and press onto the parchment.
4. Bake for 12 minutes or until golden.
5. Remove from oven but it keep the oven on.

 

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Caramelized Almond Topping
60 g salted butter
¼ cup brown sugar
2 tbsp liquid honey
1 tsp vanilla extract
1 cup raw sliced almonds

 

1. While the dough is baking, make the topping by melting the butter, sugar, and honey in a saucepan until the sugar has dissolved (1-2 minutes).

2. Remove from the heat, and add the vanilla extract and the sliced almonds. Stir until the nuts are perfectly coated with the honey caramel.

3. Scrape the mixture onto the baked crust. Spread evenly.

4. Bake for 12 minutes until the whole tart is golden.

5. Let cool before slicing.

 

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