Caramel Almond Squares
Sweet square pastries with a buttery, flaky base topped with a honey- and orange-scented caramel almond layer.
Ingredients
Sweet Tart Dough No. 1 (see page 353)
1
Caramel Almond Topping - water
1/3 cup
Caramel Almond Topping - granulated sugar
1 cup
Caramel Almond Topping - heavy cream
1/3 cup
Caramel Almond Topping - unsalted butter (cut into small pieces)
7 tbsp
Caramel Almond Topping - honey
3 tbsp
Caramel Almond Topping - blanched sliced almonds
2 cups
Caramel Almond Topping - finely grated orange zest
1 tsp
Instructions
1
Make the Tart Dough
Prepare and bake the tart dough according to the instructions on page 353. Leave the oven on at 350°F.
2
Make the Caramel Almond Topping
In a medium heavy-bottomed saucepan, combine the water and sugar and heat over medium heat, stirring constantly and occasionally using a damp pastry brush to wash any sugar crystals down the sides of the pan, until the sugar dissolves. Increase the heat to high and boil, without stirring, until the caramel turns a deep amber color. Remove from the heat immediately and stir in the heavy cream (be careful—the mixture will boil up vigorously). Add the butter and honey and stir until the butter melts. Stir in the almonds and orange zest, folding until the almonds are completely coated.
3
Assemble and Bake
Pour the hot caramel mixture over the tart shell and spread into an even layer with a small offset spatula, making sure the nuts are evenly distributed. Bake for 12 minutes, or until the almonds are lightly toasted and the caramel is bubbling. Cool on a wire rack in the pan for at least 1 hour.
4
Cut into Squares
Run a sharp knife around the edge of the pan to loosen. Carefully invert the cake onto a cutting board. Turn right-side up again. Cut into 30 squares with a serrated knife.
