Honey-almond tartlette

FOX6 News at Noon

October 6, 2010

Tart Dough

2 1/3 cups AP Flour

1/3 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

zest of one orange

3/4 cup unsalted butter

1 large egg

1 large egg yolk

1/2 teaspoon vanilla

1/4 cup heavy cream

Place four, sugar, salt, baking powder, and citrus zest in a bowl of a food processor and pulse several times to combine the dry ingredients.

Add all of the cold butter and pulse to incorporate. When the mixture looks sandy and no large clumps of butter remain add the heavy cream, egg, egg yolk, and vanilla.  Pulse 3 or 4 more times until dough comes together. Remove from bowl, form into a ball and wrap in plastic to chill. let chill for 1 to 2 hours. Roll the dough out and form to any tart pan, freeze and dock the dough with a fork before adding nuts.

Honey Almond filling

2/3 cup honey

1/2 cup granulated sugar

1 t kosher salt

1 cup unsalted butter

1/2 cup heavy cream

1 large egg

1 large egg yolk

1 1/4 cups almonds

preheat oven to 325 degrees F

To make custard, place honey, sugar, salt in a medium sauce pan and stir to combine. Add the butter and bring mixture to a boil, stir often. Transfer to a large bowl and let cool for 20 minutes. Then add cream and eggs, whisk to incorporate. Plce the nuts over the bottom of the tart, then pour the honey mixture. Bake for 30 -45mins until golden brown.