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Toffee Almond Tart

 Toffee Almond Tart
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.
14 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 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 McCormick® Pure Vanilla Extract


  • 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.
Nutritional Facts: 1 slice equals 423 calories,

2 of 2

Toffee Almond Tart (continued)

Nutritional Facts: 27 g fat (13 g saturated fat), 105 mg cholesterol, 123 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein.