: 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
4 Servings