Almond Toffee Tart

Recipe Via OurBestBites.com

Pastry
2 C flour
3/4 C real butter, chilled
2 egg yolks

Filling:

1 1/2 C heavy whipping cream

1 1/2 C sugar

1/4 t salt

2T fresh orange zest (zest from 1 large orange)

2 C sliced almonds

1/4 t pure almond extract

11" or 12" tart pan with removable bottom

To make Pastry:
Preheat oven to 325 degrees. Spray tart pan with cooking spray and set aside.

If you have a food processor, use it! (Directions by hand to follow). Place flour in a food processor. Cut butter into chunks and add to flour. Pulse until mixture resembles crumbs. Add in 2 egg yolks and pulse to combine. If you're doing it by hand. Use a fork, 2 knives, a pastry blender or your fingers to incorporate the butter chunks into the flour. Mix in egg yolks and use your hands to combine the mixture.

Press pastry dough into tart pan and up the sides. Bake for 10 minutes and remove from oven. When pastry is removed, increase oven heat to 375.

While Pastry is baking make filling. In a pot on the stove top set to med-high heat, combing whipping cream, sugar, salt, and orange zest. Bring to a boil and then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and add the almonds and the extract. pour mixture into pastry crust. Cook at 375 for 50-60 minutes or until the top is lightly browned and caramelized. Remove from oven and let cool on a rack. When it is cool enough to handle, remove the rim of the pan to make sure nothing sticks to it. You can then store the tart in the pan with the rim on. Cool completely before serving.

You can make a day in advance as well, just cool completely and wrap in plastic wrap to store.