Chez Panisse Almond Caramel Tart Recipes
CHEZ PANISSE ALMOND TART
Steps:
- Instructions for preparing tart filling: 1. To bake the tart, line the rack under the one you plan to use with a sheet of aluminum foil to catch any spills. 2. Heat the cream, sugar, & salt in a big, wide heavy-duty pot (use one that's at least 4 qts,) until it begins to boil. Continue to cook & when it starts to foam up, remove it from the heat & stir in the almonds, the extract, & liquor. 3. Scrape the filling into the shell. If there's a bit too much filling, don't toss it; in case the tart leaks, you can use it to add more. Make sure there's no clumps or piles of almonds & that everything is evenly distributed, then put the filled tart shell into oven. 4. After the first 10 min., check the tart. Take a heatproof rubber spatula, holding it diagonally & with a tapping motion, break up the surface of the tart. Doing this is important since it avoids the top of the tart getting that 'corn flaky' look. Be sure to give the filling a good series of 'taps'-not enough to break the tart shell pastry underneath, but it's important to break up the surface crust that's forming. 5. Continue to cook, checking the tart every 5-8 minutes, & break up any dry crust that may be forming, getting less aggressive as the filling sets up. As it begins to caramelize, stop tapping it & let the tart do its thing. 6. Remove the tart from the oven when the filling is the color of coffee with a light touch of cream in it & there are no large pockets of gooey white filling, about 30 min. Let the tart cool a few minutes on a cooling rack. 7. Check & see if the tart has fastened itself to the tart ring. Slide a knife between the tart & the pan to loosen it so the sides don't come off when you remove the ring. 8. To remove the ring rest the tart on top of a solid object & gently coax the ring off. Slip a large spatula underneath it to return the tart to a cooling rack.
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- Bake the shell in a removable-rim tart pan in a preheated 375° F oven until the shell golden brown all over, 20 to 30 minutes. It should be fully baked because the pastry will not bake much more once it is filled. (Note: I haven't seen this happen, but per David Lebovitz, if the sides collapse in the oven, you can take it out midway during baking, and push the half-baked dough back up the sides.) Mix cream, sugar, and flavorings in a large saucepan (it should have enough room for the mixture to triple in volume, just in case it bubbles up quickly), stirring well. Heat until it comes to a rolling boil, stirring occasionally. Remove from the heat, mix in the almonds, and let the mixture stand about 15 minutes.
- Mix the flour, sugar, and salt. If you use salted butter, omit the salt. Cut the butter into 1/2-inch slices and work it into the flour mixture with your hands or a pastry blender until the butter is in cornmeal sized pieces and the mixture is beginning to hold together—the softer your butter is, the faster this will happen.
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