Almond Heaven
Our 16th recipe to review is on page 295; Candied Almond Tart,from Baking with Dorie.
If you love almonds as much as I do, this tart is a must.
This recipe is perfect for beginners who really want a dessert to impress.
Tart Shell Tips
- this dessert definitely must be made in a springform pan
- I made my dough in a kitchen-aid with a regular beater
Crust
- salt = 3 grams
- cinnamon = 2 grams
- vanilla = 3 grams
- I suggest using below method when you par bake this crust
- instead of beans or baking stones I always use granulated sugar/ it gets into all the groves for an even bake/ BONUS the almost caramel flavour sugar can be used in any recipe to add some depth of flavour
- always chill the pastry for a minimum of 1 hr prior to baking
The Filling
- cinnamon = 2 grams
- salt = 3 grams
- milk = 45ml
- I added 1 tablespoon/15 ml of amaretto
Almonds
I used blanched almond slices, next time I will use almonds with their skins on. Almonds in their skin tend to have a heartier, nuttier flavor, so if you want to taste more of the almond, opt for unblanched sliced almonds.
Finishing Touch
NOTE
I had to bake my tart an extra 10 min to get a nice caramelization.
The Results
My rating of this recipe is 5 out of 5. An easy elegant tart to make. Flavour profile is lovely.
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