Almond Tart: A Timeless Pastry Delight

150 g (1¼ cups) all-purpose flour
100 g (7 tbsp) unsalted butter (softened)
50 g (¼ cup) sugar
1 egg yolk
A pinch of salt
1 tsp vanilla extract
100 g (7 tbsp) unsalted butter
100 g (½ cup) sugar
2 tbsp honey
2 tbsp heavy cream (or milk)
150 g (1½ cups) sliced almonds
Prepare the base:
- Preheat your oven to 180°C (350°F).
- Mix butter and sugar until creamy.
- Add the egg yolk, vanilla, and salt; mix well.
- Add the flour and combine into a soft dough.
- Press the dough evenly into a parchment-lined baking pan (about 20×30 cm).
- Bake for 10–12 minutes, just until lightly golden.
Make the almond topping:
- In a saucepan, melt butter, sugar, honey, and cream together over medium heat.
- Stir until it starts to bubble, then mix in sliced almonds.
- Cook for about 2–3 minutes, stirring constantly.
Assemble and bake:
- Spread the almond mixture evenly over the pre-baked base.
- Return to the oven and bake for another 10–12 minutes, until golden and caramelized.
Cool and cut:
- Let it cool completely before cutting into squares or rectangles.
- Use a sharp knife for clean cuts.