Caramel Almond Pastry Recipe

Make dough

In a large bowl or food processor, combine 2.5 cups all-purpose flour, 1 tablespoon granulated sugar and 1/2 teaspoon fine sea salt. Cut in 12 tablespoons cold cubed unsalted butter until mixture resembles coarse meal with pea-sized butter pieces (use pastry cutter, two knives, or pulse in processor).

Add water and chill

Sprinkle 6 tablespoons ice water over flour-butter mixture in 2–3 additions, gently mixing after each addition until dough just comes together when pressed — do not overwork. Form into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 45 minutes to 1 hour.

Roll and shape

When chilled, divide dough into two portions (one slightly larger if making open-faced tarts or logs). On a lightly floured surface roll to about 1/8-inch thickness for sheets or to the desired shape to line a 9-inch tart pan or to cut rectangles for individual pastries. Transfer to prepared pan(s) or cut shapes, refrigerate 15 minutes before baking.

Egg wash

Whisk 1 large egg with 1 tablespoon water (reserve if not used elsewhere) and brush lightly on pastry edges before baking to promote color.

Cream butter and sugar

In a bowl, beat 6 tablespoons softened unsalted butter until smooth. Add 1/2 cup powdered sugar and beat until fluffy and pale, about 2 minutes.

Add dry ingredients and egg

Mix in 1 cup almond flour, 1 tablespoon all-purpose flour and 1/8 teaspoon fine sea salt until evenly combined. Add 1 large egg and 1/2 teaspoon almond extract; beat until smooth and spreadable. Scrape down sides as needed.

Chill filling

If filling is too loose, chill 10–15 minutes to firm slightly so it spreads cleanly onto pastry without running.

Preheat oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment if making individual pastries, or prepare tart pan with removable bottom.

Assemble pastries

For a single tart: press rolled dough into a 9-inch tart pan. Spread the almond filling evenly over the chilled crust, leaving a small border if desired. For rectangles: place dough pieces on sheet, spoon 2–3 tablespoons almond filling onto center of each, fold edges or top with another dough piece and seal. Brush exposed pastry edges with egg wash and sprinkle sliced almonds on top of the filling.

Bake

Bake in the preheated oven 20–25 minutes for individual pastries or 25–30 minutes for a 9-inch tart, until pastry is golden and filling is set. If almonds brown too quickly, tent loosely with foil for the last 5–10 minutes.

Cool

Remove from oven and transfer to a wire rack. Allow pastries or tart to cool at least 20 minutes before adding caramel so caramel stays glossy and doesn't soak fully into pastry.

Make caramel

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Gently swirl the pan (do not stir) over medium heat until sugar dissolves and turns an amber color, about 8–10 minutes. Watch closely to avoid burning.

Finish caramel

Remove pan from heat and carefully whisk in 1/2 cup warmed heavy cream (it will steam and bubble vigorously). Stir in 2 tablespoons unsalted butter and 1/4 teaspoon sea salt until smooth. If any hardened bits form, return to low heat briefly and stir until smooth. Let caramel cool 5–8 minutes until slightly thickened but still pourable.

Top pastries

Spoon or drizzle the warm caramel over the cooled almond pastries or tart, covering the filling and letting some drip onto edges. Scatter remaining sliced/slivered almonds on top while caramel is still tacky so they adhere. Allow caramel to set at room temperature about 20–30 minutes (or refrigerate 10–15 minutes for quicker set).

Garnish and serve

Dust lightly with 1 teaspoon powdered sugar if desired. Slice the tart or serve individual pastries on a platter. Store leftovers loosely covered at room temperature for up to 2 days or refrigerated up to 4 days (bring to room temp before serving).