- Tart Dough -
Whisk together the flour and the ground almonds and sift; set aside.
Cream the butter and sugar. Add the eggs; stir until well mixed(Emulsification).
Add the flour mixture to the wet mixture and use a rubber spatula to mix until smooth.
Wrap the dough in plastic and place in the fridge overnight (at least 8 hours).
Preheat oven to 350F.
Roll out the tart dough on a lightly floured surface, about 2-3mm thick.
Carefully roll the dough onto the rolling pin to lay it down in a tart mold. Carefully press the dough into the mold and shave off the excess dough with the rolling pin.
Press the dough into the mold so it fits tightly, pressing the edges into the sides of the pan. It is important to press the dough evenly into every nook and cranny of the mold.
Punch holes in the tart bottom with a fork to allow steam to escape. Place the tart in the refrigerator for 1 hour to relax.
Place the tart mold on the middle rack of the oven. Bake for 25 min or until the top is slightly brown. Remove from oven and place on a wire rack.
- Filling -
Preheat oven to 350F.
Add the cream, sugar, honey and butter to a medium saucepan.
Heat the solution over medium heat until it reaches 115C.
Remove from heat and add the sliced almonds and mix well.
Pour the mixture into the tart crust and spread evenly.
Place the tart mold on the middle rack of the oven. Bake for 25 min or until the filling is nicely browned.
Remove from the oven and let cool for 10 min. Slice the tart as you like.
Note: it might be easier to slice the tart while it is still warm.
http://www.chez-k.org/cookies/florentins/
