Caramel Almond Tart
Had friends over on Sunday and made this Caramel Almond Tart from David Lebovitz's blog, originally from Chez Panisse. I followed the directions exactly, heating the cream and sugar until it foamed up, then adding the almonds and amaretto, but it didn't seem to react as described. Maybe I should have cooked it on the stove longer to darken/thicken the caramel? It was pretty wet when it went into the oven and took longer to bake than predicted, but it all seemed to work out find in the end. Crispy and buttery and almondy and yum. Nobody complained.