Almond Caramel Pie Recipes

CHEZ PANISSE ALMOND CARAMEL TART

Steps:

• 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.

ALMOND PIE

Steps:

• Preheat the oven to 350°F degrees.
• Grease and flour a 9-inch pie plate.
• In a small bowl, combine the almonds, baking powder, flour, and graham cracker crumbs.
• In another small bowl, mix the butter and 1/2 cup of the sugar.
• Stir the almond mixture into the butter and sugar.
• Beat in the eggs, one at a time, mixing well after each addition.
• Pour the mixture into the pie plate and bake for 25-30 minutes.
• While the pie is baking, combine the remaining 1/2 cup sugar with the 1/2 cup cold water in a saucepan and simmer until the syrup is reduced to 1/2 cup.
• Pour the syrup over the hot pie when the pie comes out of the oven.
• Sift the confectioners' sugar over the top.
• May be served with crème fraîche.