Herbed Honey Almond Tart
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WHAT YOU NEED:
CRUST: 6 Tbsp Butter 1 ½ cups flour ⅓ cup sugar 1 Tbsp lemon zest 1 tsp salt 2 egg yolks ¼ cup cold water |
FILLINGS:
½ cup floral honey like wildflower or clover 6 Tbsp butter ⅓ cup sugar ½ tsp Herbs de Provence 1 tsp salt 1 egg plus 2 egg yolks ½ cup heavy cream 1 ¼ cups sliced almonds |
METHOD:
Make the crust at least 30 minutes ahead of time. Combine flour, sugar, lemon zest, and salt in a medium bowl. Cut the butter into small pieces, then work into flour mixture with your fingers or a pastry cutter until the pieces are the size of small peas. In a separate small bowl, mix egg yolks and cold water. Add egg-water to the flour mixture and use your hands to combine until the dough comes together. Do not overwork; clumps are fine. Gather dough into a ball, press it into a disk, wrap it in parchment paper, and refrigerate for at least 30 minutes or until it is firm.
While the dough is chilling, pre-heat oven to 375° F and make the filling. Add honey, sugar, butter, and salt in a small pot. Crush the Herbs de Provence into a finer powder. If it is coarse, then add it to the pot. Cook over medium heat, stirring frequently until the butter melts and the sugar dissolves, about 6 to 8 minutes. Remove from heat and let cool for at least 10 minutes. Whisk together the egg, yolks, and cream in a small bowl and set aside.
While the sugar mixture cools, roll out the crust on a well-floured surface. Grease a tart pan, then line it with the crust, pressing it into place and patching where needed. Let the dough hang over the edge of the tart pan, then roll the rolling pin over the pan to cut a clean crust line along the pan’s edge. Place the parchment paper in the pan and gently press it to form a crust. Use pie weights or dry rice or beans to hold paper in place. Place tart pan on a rimmed baking sheet and bake for 15-18 minutes, or until the crust begins to brown along the edge.
While the crust is baking, finish the filling by adding the egg-cream mixture to the pot with the butter and sugar. Stir until well blended, then add the almonds and stir.
When the crust is done, remove it from the oven and reduce the heat to 350° F. Remove the pie weight and parchment paper. Pour the filling into the crust and spread the nuts evenly in the crust. Keep the tart on the rimmed baking sheet and return it to the oven. Bake for about 30 minutes, or until the filling sets and the top is a nice honey brown.
Make the crust at least 30 minutes ahead of time. Combine flour, sugar, lemon zest, and salt in a medium bowl. Cut the butter into small pieces, then work into flour mixture with your fingers or a pastry cutter until the pieces are the size of small peas. In a separate small bowl, mix egg yolks and cold water. Add egg-water to the flour mixture and use your hands to combine until the dough comes together. Do not overwork; clumps are fine. Gather dough into a ball, press it into a disk, wrap it in parchment paper, and refrigerate for at least 30 minutes or until it is firm.
While the dough is chilling, pre-heat oven to 375° F and make the filling. Add honey, sugar, butter, and salt in a small pot. Crush the Herbs de Provence into a finer powder. If it is coarse, then add it to the pot. Cook over medium heat, stirring frequently until the butter melts and the sugar dissolves, about 6 to 8 minutes. Remove from heat and let cool for at least 10 minutes. Whisk together the egg, yolks, and cream in a small bowl and set aside.
While the sugar mixture cools, roll out the crust on a well-floured surface. Grease a tart pan, then line it with the crust, pressing it into place and patching where needed. Let the dough hang over the edge of the tart pan, then roll the rolling pin over the pan to cut a clean crust line along the pan’s edge. Place the parchment paper in the pan and gently press it to form a crust. Use pie weights or dry rice or beans to hold paper in place. Place tart pan on a rimmed baking sheet and bake for 15-18 minutes, or until the crust begins to brown along the edge.
While the crust is baking, finish the filling by adding the egg-cream mixture to the pot with the butter and sugar. Stir until well blended, then add the almonds and stir.
When the crust is done, remove it from the oven and reduce the heat to 350° F. Remove the pie weight and parchment paper. Pour the filling into the crust and spread the nuts evenly in the crust. Keep the tart on the rimmed baking sheet and return it to the oven. Bake for about 30 minutes, or until the filling sets and the top is a nice honey brown.