Almond Toffee Tart

I planned on making this over the holidays, but we OD'ed on so many other sweets and treats I decided to just put away the ingredients for another day. Today was the day. Yummy.

Almond Toffee Tart

Crust:
2 c. flour
3/4 c. butter, cut in chunks
2 egg yolks

Combine flour and butter, then mix in egg yolks until pastry holds together. Use 11 inch or 12 inch tart pan, sprayed with Pam. Press onto bottom and up sides of pan. Bake at 325 degrees for 10 minutes.

Filling:
1 1/2 c. sugar
1 1/2 c. whipping cream
1/2 tsp. grated orange peel
(dried in bottle)
1/4 tsp. salt
2 c. sliced almonds
1/4 tsp. almond extract

In 4 quart pan, combine filling except extract and almonds. Heat on high to boil; stir. Reduce heat to medium and cook 5 minutes, stir twice. Remove from heat and mix in almonds and extract. Pour over pastry. Bake at 375 degrees for 35-40 minutes until lightly browned. Cool on rack. Remove the rim while it is warm to touch so it doesn't stick. Cool to room temperature for serving. Makes 10-12 servings.

-amr