Almond Tart with Galliano Caramel Sauce
Yield: 8 servings
Crust
| 6 | T | (3/4 stick) unsalted butter |
| 1 | c | All-purpose flour |
| 1/4 | c | Packed light brown sugar |
| 1/4 | t | Salt |
Almond Filling
| 1/2 | c | (1 stick) plus 2-1/2 T unsalted butter, softened |
| 1-1/2 | c | Almond flour |
| 1-1/2 | c | Confectioners' sugar |
| 3 | lg | Eggs |
| 1/4 | c | All-purpose flour |
Galliano Caramel
| 3/4 | c | Granulated sugar |
| 1/2 | c | Heavy cream |
| 1/4 | c | Pure maple syrup |
| 1/4 | c | Galliano or Amaretto liqueur |
The secret to this tart's texture is the almond flour. You will need a 9-1/2" to 10" round fluted tart pan (1" deep) with a removable bottom. Preheat oven to 325F. Crust: Cut butter into 1/2" pieces. In a food processor pulse together all crust ingredients until mixture begins to form small lumps. Sprinkle mixture into tart pan and press evenly into bottom, preferably with a small offset metal spatula.
Filling: In bowl of a standing electric mixer fitted with paddle attachment or in a bowl with a hand-held mixer, beat together butter, almond flour, confectioners' sugar, and eggs on medium speed 5 minutes (mixture will be light and fluffy). Sift all-purpose flour into mixture and beat on low speed 4 minutes. Spread filling onto crust and bake tart on a baking sheet in middle of oven until top is golden and a tester comes out clean, 40 to 45 minutes. Cool tart slightly on a rack and remove side of pan. Tart keeps, covered, 2 days.
Caramel sauce: In a 2 to 3 quart dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully pour cream down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Stir in maple syrup and Galliano or Amaretto. Sauce keeps, covered and chilled, 2 days. Reheat sauce before serving. Serve tart warm or at room temperature with warm sauce. Serves 8 to 10.