-PASTRY-
1 1/4 c All-purpose flour
1/4 c White sugar
1/2 c Unsalted butter, chilled
2 lg Egg yolks
1/4 c Finely ground almonds
1 ts Almond extract
Ice water
FILLING
3/4 c Salted butter
1 c Dark brown sugar,; firmly
-packed
1/3 c Honey
3 tb Heavy cream
1 ts Vanilla extract
1 pk Miniature semisweet
-chocolate chips
Pastry: combine flour, sugar and butter with pastry cutter until dough
resembles a coarse meal. Add yolks, ground almonds, and extract. Slowly add
ice water until dough can be shaped into a ball. Flatten dough into a disk.
Wrap tightly and chill until firm. On floured board, roll out dough to 1/4
inches. Cut into 4 inch rounds to fit 3 1/2 inch tart pans. Press gently
into pans and chill 15 minutes. Preheat oven to 400. Remove tart shells
from refrigerator and prick bottoms with fork. Bake 15 minutes or until
edges turn golden brown. Cool to room temperature.
Filling: mix together butter, brown sugar, and honey in heavy saucepan and
cook over medium heat until sugar dissolves. Turn heat to high and boil
without stirring 2 minutes or until bubbly. Remove from heat and stir in
cream and vanilla and cool 5 minutes. Pour caramel mixture into tart shells
and cool. Sprinkle with miniature chocolate chips.
Yields
1 Servings