This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Candied Almond Tart sounded like a great recipe when I voted for it back in June because I didn’t realise I’d be in the middle of the hottest summer (possibly on record) in France with absolutely no desire to turn on the oven, let alone deal with from-scratch pastry!
So I cheated a little (and obviously minified!) by using a roll of store-bought (all-butter, of course!) pastry and minified the recipe based on the size of the bag of sliced almonds that was available (100g so I halved the recipe to make 4 x 4-inch tartlettes.
The recipe couldn’t be simpler, honestly – once you have the tart shell baked up, you simply melt butter and sugar, cook it until it’s golden , add some milk (? this felt like an odd thing to add but I guess when you make caramel, you typically add cream…) and then add in the almonds. Once the almonds are coated with the caramel, you fill the pastry shells and then bake a little bit more (these took 12 minutes at 400˚F to be ready).
Result?
Butery pastry, caramel, crunch from almonds… What could be better (or simpler, to be honest!).
Worth turning on the oven in the middle of an historical heatwave? Yep!
Get the recipe for Candied Almond Tart on p 295 of Baking with Dorie.
Buy Baking with Dorie and join us, baking through the book!
Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Now why did this recipe have to be scheduled for *after* I left Nerac? 😉
Oh my gosh, I love these! I think I would just grab one and start munching. I hope you’ve recovered from the heat wave.