Toffee Almond Tart Recipe

5 1 1
Toffee Almond Tart Recipe
Toffee Almond Tart Recipe photo by Taste of Home
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Toffee Almond Tart Recipe

Read Reviews
5 1 1
Publisher Photo
My aunt passed this recipe on to my mother, who then shared it with me. Both of them are excellent cooks, so I knew it had to be a winner. I wasn't disappointed! The rich tart is wonderful as a holiday dessert.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons plus 1-1/2 cups sugar, divided
  • 3/4 cup cold butter, cubed
  • 3 egg yolks
  • 1-1/2 cups heavy whipping cream
  • 1/4 teaspoon salt
  • 2 cups sliced almonds
  • 1 teaspoon vanilla extract

Directions

In a large bowl, combine flour and 3 tablespoons sugar; cut in butter until mixture resembles fine crumbs. Add egg yolks, tossing with a fork until combined.
Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet. Bake at 375° for 10 minutes or until golden brown.
Meanwhile, in a large saucepan, combine the cream, salt and remaining sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in almonds and vanilla. Pour into crust.
Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 14 servings.
Originally published as Toffee Almond Tart in Country Woman Christmas Annual 2009, p57

Nutritional Facts

1 slice: 423 calories, 27g fat (13g saturated fat), 105mg cholesterol, 123mg sodium, 41g carbohydrate (25g sugars, 2g fiber), 6g protein.

  • 2 cups all-purpose flour
  • 3 tablespoons plus 1-1/2 cups sugar, divided
  • 3/4 cup cold butter, cubed
  • 3 egg yolks
  • 1-1/2 cups heavy whipping cream
  • 1/4 teaspoon salt
  • 2 cups sliced almonds
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine flour and 3 tablespoons sugar; cut in butter until mixture resembles fine crumbs. Add egg yolks, tossing with a fork until combined.
  2. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet. Bake at 375° for 10 minutes or until golden brown.
  3. Meanwhile, in a large saucepan, combine the cream, salt and remaining sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in almonds and vanilla. Pour into crust.
  4. Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 14 servings.
Originally published as Toffee Almond Tart in Country Woman Christmas Annual 2009, p57

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MY REVIEW
brownma User ID: 3903855 233970
Reviewed Oct. 4, 2015

"I carried this to church for Homecoming and got rave reviews. All that was left were crumbs. I baked the crust 14 min. and the tart for 35 min. It was a beautiful dish. Everyone wanted the recipe. Will make again."

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