Caramel Almond Pastry Recipe

Make dough

Combine 2 cups all-purpose flour, 1 tsp granulated sugar and 1 tsp salt in a large bowl. Add 10 tbs cold cubed unsalted butter. Using a pastry cutter or two forks, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add 4 tbs ice water, 1 tablespoon at a time if needed, and gently mix just until dough begins to come together. Do not overwork. Gather into a disk, wrap in plastic wrap and chill in refrigerator for at least 30 minutes (up to 2 hours).

When ready, preheat oven to 375°F (190°C). Lightly flour a work surface and roll chilled dough into a rectangle about 12 x 8 inches and roughly 1/8–1/4 inch thick. Trim edges if desired.

Prepare filling

In a medium bowl, cream together 4 tbs unsalted butter, 3 tbs granulated sugar and 3 tbs light brown sugar until smooth. Add 4 oz crumbled almond paste and beat until incorporated; the mixture will be slightly coarse.

Stir in 1 cup ground almonds, 1 large egg, 1 tsp almond extract, 1 tsp vanilla extract and a pinch of salt. Mix until a spreadable, thick paste forms. If too thick, add 1 tsp water to loosen slightly; if too loose, add 1–2 tbs ground almonds.

Make quick caramel

In a small heavy-bottomed saucepan, combine 3 tbs granulated sugar and 1 tbs water. Place over medium heat and without stirring, let the sugar dissolve and turn a deep amber color — gently swirl the pan if needed to encourage even coloring. Watch carefully to avoid burning (about 6–8 minutes).

When the sugar reaches deep amber, remove from heat and carefully whisk in 3 tbs warm heavy cream (mixture will bubble vigorously). Stir in 1 tbs unsalted butter and a pinch of sea salt if using. Let caramel cool slightly until thickened but still pourable.

Assemble pastries

Spread the almond filling evenly over the rolled dough, leaving a 1/2-inch border around the edges. Drizzle half of the warm caramel (about half of prepared caramel) in a few lines over the almond filling and gently swirl with a spatula to distribute but not fully mix.

Fold or roll the dough depending on desired pastry shape: for turnovers, cut into 6 squares, fold into triangles and seal edges; for a slab-style tart, roll dough to fit an 9x5-inch loaf pan or tart pan and trim. Brush edges with egg wash (1 egg beaten with 1 tbs water).

Sprinkle toasted sliced almonds over the top and brush exposed dough with remaining egg wash. Bake in preheated 375°F (190°C) oven 20–25 minutes for turnovers or 25–30 minutes for slab/tart, until pastry is golden and filling is set. If top browns too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and let cool on a rack 10 minutes. Drizzle remaining caramel over warm pastries. Let cool until caramel is set but still soft (about 20–30 minutes).

If desired, dust lightly with powdered sugar and sprinkle a few extra toasted sliced almonds atop each pastry. Slice and serve warm or at room temperature.

Store leftovers in an airtight container at room temperature up to 2 days or refrigerate up to 4 days; reheat gently in a 325°F (160°C) oven for 8–10 minutes to revive flakiness.