Truth is, I had never heard of this Caramel Almond Tart up until a few months ago, when I started to really dig into French food writers and cooks operating from or hailing from North America. I discovered this recipe on David Lebovitz’s blog, which I learnt is incredibly famous (but not at all within France). How funny to see how some “French-flaired” recipes have a big following outside of France but are completely unknown inside France.

Anyways. When I glanced through David’s post and stopped on the sentence “it’s the most delicious thing I’ve probably ever had,” well, I just knew I had to try it.

Now the question is – are you up for the challenge as well?

The Story

This eminent recipe is from Lindsey Shere, pastry chef and co-owner of the famous restaurant “Chez Panisse in Berkley, California. Her Almond Caramel Tart was the most famous dessert on the menu, and still has a serious following today. Lindsey’s book “Chez Panisse Desserts” was first published in 1985, but it continues to be a relevant and beloved source for plenty of bakers today.

And for a little french-inspired story, “Chez Panisse” was named for Honoré Panisse, a character in a film trilogy written by Marcel Pagnol’s (Marius, Fanny and César), depicting the lives of working-class life in Marseille. 

The Recipe

This tart does have a reputation of being hard to make. But I disagree. Instead, I’d say the challenge relies in your patience and not so much your baking skills. Yes, the preparation of the crust (that you press into the tin) can be a bit lengthy, but truly not hard to achieve if you follow the instructions (and read my cooking notes below). 

And trust me, it’s all very worth it! This tart is such a treat. Thin and brittle, half way between a tart and a Florentine.

The shortbread crust is crisp and buttery (and for me very reminiscent in taste of a Sable Breton). The nutty filling is caramelized to perfection and is packed with almond flavor, without too much sweetness.

Although for me, I’d say my favorite part of this tart is that it’s almost indestructible once baked. It’s sturdy and not crumbly (yet not tooth-breaking!), which opens up to so many possibilities. You can enjoy it simply with your fingers and no fuss – with some fruits or some whipped cream.

With the warmer days ahead, I can see little wedges of this tart toted for a nice picnic outside or as a snack during a nice walk…

Because really, the fact it’s best enjoyed with your fingers makes it even better, right?

Cooking notes:

• The making of the tart crust is a bit different. It should be at room temperature, and you don’t roll it out but instead press it into the tin with your fingers, until you have an even thickness at the bottom and on the sides. Keep a bit of extra dough on the side, and use it to smear over tiny cracks after baking, if needed.
• While pressing the sticky tart dough into the tin – if it gets a bit messy – pop it back in the fridge for a few minutes. This will help firm up the butter in the dough, and it won’t stick to your fingers anymore.
• The filling will bubble quite a lot when baking and might overflow and drip a bit. Make sure to line up the bottom of your oven with a sheet of foil to catch any leaks.
• Be careful while taking the pie out of the even. The caramel will still be liquidy and burning hot (use an old, thick kitchen cloth or old mittens).
• Do not wait more than 10 minutes before you remove the ring of the tart tin, or the caramel will harden and your pie will be stuck. To remove the pie from the ring, rest it carefully on top of a jar/tea cup and gently push the ring off.
• No need for fancy plates or even cutlery! This almond pie is thin and crispy, and best enjoyed cut in small wedges and eaten with your fingers (like a cookie).

Chez Panisse Almond Caramel Tart

Print Recipe

Serves: 1 tart (8 people) Prep Time: 1h30 minutes Cooking Time: 30-35 minutes 30-35 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

For the tart dough:

1 cup (140g) flour
1 tablespoon sugar
1/2 cup (4oz, 115g) chilled unsalted butter, cut into little cubes
1 tablespoon ice water
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
 

For the tart filling:

1 cup (250ml) heavy cream
1 cup (200g) sugar
1/8 teaspoon salt
1 cup (80g) sliced almonds (I have used a mix of blanched and unblanched)
1/8 teaspoon almond extract
2 teaspoons Grand Marnier (or Cointreau or Amaretto)

Instructions

For the tart dough:

In a large mixing bowl or in a food processor, mix the flour and sugar together. Add the butter and mix (or pulse) until the butter is just incorporated, with tiny bits still visible.  Add the water and extracts and mix until the dough just comes together (do not overmix!).

Press into a flat disk, wrap in a plastic film and chill thoroughly in the fridge for about 30 minutes.

Let the dough come to room temperature and press it into a 9” spring form tart shell using your hand/palm first, and then your finger tips to even out the dough on the bottom and the sides.

Put the tart shell in the freezer and chill thoroughly again (for about 20 minutes).

When ready, pre-heat the oven to 375F.  Bake the shell for about 25 minutes, until the edges turn lightly golden.

Meanwhile, prepare the tart filling.

In a big pot, heat up the cream, sugar and salt together. Cook until the mix starts to foam up. Remove from the heat immediately and stir in the almonds, along with the almond extract and the liquor of your choice.

Mix with a spatula, making sure all the almonds are evenly coated. Scrape the filling into the tart shell (that should still be warm), stopping slightly below the edge of the crust (do not overfill!). Distribute the almonds evenly with a spatula, making sure there is no clumps. Place the tart in the oven, with a sheet of foil underneath to catch any spills (the filling will bubble while baking).

Bake for 30 to 35 minutes,until the top is a nice shade of creamy caramel (it will continue to darken after you take it out of the oven).

10 minutes later (allowing the tart to set a bit), loosen the sides of the pan with a knife and then remove the tart from the ring. Transfer the tart to a cooling rack.

 

Notes...

For serving, this tart is best enjoyed with your fingers (sliced in wedges)

Recipe adapted from Lindsey Shere’s “Chez Panisse Desserts”.

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