|Almonds, whole, toasted||12||36.4|
|Almond paste, 1-in. cubes||12||36.4|
|Total appr. wt.||6||2.5||307.6|
|Almonds, blanched, slivered, toasted||3||145.5|
|Total appr. wt.||11||11||567.1|
|Light corn syrup||1.8||6.1|
|Almonds, blanched, whole, toasted||1.5||4.5|
|Total appr. wt.||2||11||131.1|
TART DOUGH: Process almonds and sugar to a fine meal in a food processor. With a paddle attachment, mix almond paste and butter just until blended; do not over mix. Add almond/sugar mixture; mix on medium speed until blended. On low speed, add flour and mix until incorporated. Whisk together heavy cream and egg yolks; add and mix on low speed until dough forms. Press 20 ozs. of dough into three greased 11-in. tart pans. The dough should be about 1/4-in. thick. Trim the dough so it is even with edge of the pans. Chill for 30 minutes. Divide remaining dough into three pieces, and roll each piece into a 12-in. circle. Chill for 30 minutes.
FILLING: Combine sugar, water, lemon juice and salt; bring to a boil, covered, over high heat. When syrupis clear, uncover and continue to boil until it turns a medium caramel color and is about 320°F. Remove from heat; add the cream, then the butter. Heat on low, stirring occasionally, until the mixture cools to 250°F. Remove from heat, and stir in almonds. Cool completely.
ASSEMBLY: Pour filling into dough-lined pans. Top with dough circles, and seal the edges. Bake at 350°F for 40 to 50 minutes or until golden brown. Cool completely; remove tarts from pans and place on racks over sheet pans.
TOPPING: In a bain-marie, melt chocolate, butter and corn syrup. Gently stir in almond extract. Pour glaze over the tops of the tarts, and spread evenly allowing the topping to flow down the sides. Decorate the tarts with whole almonds.
• Contributed by The Almond Board of California