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1
Spray 9-inch tart pan with removable sides with no-stick cooking spray; set aside.
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2
Place flour, powdered sugar, 2 tablespoons almonds and salt in food processor.
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3
Pulse until almonds are ground.
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4
Add butter and almond extract.
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5
Pulse until dough comes together in large clumps.
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6
Transfer dough to prepared pan; press dough onto bottom and up sides of pan.
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7
Pierce bottom and sides of dough with fork.
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8
Cover; freeze 15 minutes.
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9
Heat oven to 425 degrees F.
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10
Place tart pan onto baking sheet; bake crust 10 minutes.
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11
Remove from oven; place pan onto cooling rack.
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12
Reduce oven to 400 degrees F.
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13
Combine sugar and water in 2-quart saucepan.
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14
Cook over medium-low heat, stirring constantly, 10-15 minutes or until sugar is dissolved.
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15
Increase heat to medium-high.
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16
Cook 10-13 minutes, without stirring, until mixture comes to a boil or until sugar begins to caramelize and is deep golden brown in color.
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17
Reduce heat to low.
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18
Slowly whisk in 2/3 cup whipping cream until smooth.
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19
Add 2 tablespoons butter, honey and vanilla.
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20
Whisk until combined.
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21
Stir in toasted almonds.
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22
Pour caramel mixture into prepared crust.
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23
Bake 9-11 minutes or until entire filling bubbles.
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24
Cool completely on cooling rack.
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25
Remove tart from pan.
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26
Serve with whipped cream, if desired.
