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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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These are wonderful. Caramelly and nutty on a buttery crust! Ingredients:
1 1/2 cups butter, room temperature |
2/3 cup sugar |
2 1/2 teaspoons lemons, zest of |
3 cups all-purpose flour |
3/4 teaspoon salt |
1/2 cup cornstarch |
10 tablespoons butter |
1/2 cup firmly packed dark brown sugar, plus |
2 tablespoons firmly packed dark brown sugar |
1/3 cup honey |
1 1/2 cups toasted blanched almonds |
1 1/2 cups toasted skinned hazelnuts |
2 1/2 tablespoons whipping cream |
Directions:
1. Preheat oven to 370F (175C); line 9”x13” pyrex baking dish with foil.
2. For pastry: In mixer, cream butter; add sugar and lemon peel and beat until light and fluffy; combine flour, salt and cornstarch in small bowl; mix to blend; add to butter and mix just until dough starts coming together; press dough into baking dish, forming 1 inch high edges; pierce all over with fork.
3. Bake until starting to colour, piercing with fork if pastry begins to puff during baking, about 40 minutes; remove from oven, maintaining oven temperature.
4. For topping: Combine butter, brown sugar and honey in saucepan; whisk over medium-high heat until mixture comes to boil; boil without stirring until mixture thickens and bubbles enlarge, about 1 minute; mix in almonds and hazelnuts; remove from heat and stir in cream; spread topping in crust; bake until caramel bubbles, about 20 minutes.
5. Cool in pan, on rack; remove from pan, using foil as aid; cut into 1 1/2 inch squares; keep in an air-tight container.
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