Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2 tbsp ice water
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/2 cup sliced almonds, toasted
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse sand.
2. In a small bowl, whisk together egg yolk and ice water. Add to the flour mixture and mix until the dough comes together.
3. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F.
5. Roll out the dough on a floured surface to fit the tart pan. Line the pan with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
6. Remove the pie weights and parchment paper. Bake for another 10-15 minutes until the crust is golden brown. Let cool.
7. In a medium saucepan, heat granulated sugar over medium heat until it melts and turns amber in color. Remove from heat and carefully add heavy cream, butter, and vanilla extract. Stir until smooth.
8. Pour the caramel into the cooled tart crust. Sprinkle with toasted sliced almonds.
9. Bake for 10-15 minutes until the caramel is set. Let cool before serving.
Time:
Preparation time: 45 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 360
Fat: 21g
Carbohydrates: 41g
Protein: 4g
Sodium: 85mg
Sugar: 28g
Substitutions for ingredients:
- Almonds can be substituted with other nuts such as pecans or walnuts.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add a layer of chocolate ganache on top of the caramel before sprinkling with almonds.
- Add a layer of sliced bananas or apples on top of the caramel before sprinkling with almonds.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Toast the almonds in a dry skillet over medium heat until golden brown for added flavor.
- Use a candy thermometer to ensure the caramel reaches the right temperature.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes until warm.
Presentation ideas:
Serve the tart on a cake stand or platter. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Pair with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of vanilla ice cream or fruit salad.
Troubleshooting advice:
- If the crust shrinks during baking, make sure to chill the dough before rolling it out.
- If the caramel is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to handle the hot caramel carefully to avoid burns.
Food history:
The Amandine Caramel Tart is a classic French dessert that originated in the 19th century.
Flavor profiles:
The tart has a buttery and flaky crust with a rich and creamy caramel filling. The toasted almonds add a nutty and crunchy texture.
Serving suggestions:
Serve the tart as a dessert for a dinner party or special occasion.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Nutty, Buttery, Caramelized, Creamy