Caramel-almond custard tart from Around My French Table: More Than 300 Recipes from My Home to Yours (page 457) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • ashallen on November 24, 2019

    We thought this tart was delicious and pretty - the custard layer's slim and melds really nicely with the pastry crust, crust is tender and buttery, and the almonds form a slightly crunchy layer on top. Crust should be well-prebaked before adding custard - it doesn't firm up or brown any more once the custard's added. My tart needed 20-30 minutes in the oven beyond the time specified in the recipe - perhaps my custard was too cold? I used the size pan specified in the recipe, but wasn't able to get all the custard into the pastry shell and baked the extra in a ramekin. I did create some foam while whipping the eggs which made it harder to tell how full the shell was - it also made the top surface less pretty once baked - I'll avoid that next time! I wasn't able to cleanly remove the tart from the pan so we just cut it straight from the pan which worked fine.

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