4 oz. whole natural almonds, toasted
3-1/2 oz. sugar
8 oz, unsalted butter
4 oz. almond paste, cut in 1-inch cubes
11 oz. all-purpose flour
2 oz. heavy cream
1-1/3 egg yolks
Ingredients for caramel-almond filling
1 lb blanched slivered almonds
1.8 lbs granulated sugar
6 oz. water
1/3 oz. lemon juice
1/20 oz. salt
8 oz. heavy cream
8 oz. unsalted butter
10 oz. bittersweet chocolate
3 oz. unsalted butter
3/5 oz. light corn syrup
1/4 oz. almond extract
1/2 oz. blanched whole almonds, toasted
In food processor, process almonds with sugar to fine meal.
In mixer with paddle attachment, mix butter and almond paste just until blended; do not over mix.
Add almond and sugar mixture; beat on medium speed just until blended. On slow speed add flour; mix just until incorporated.
Whisk together cream and egg yolks; add to mixer on slow speed, mixing just until dough forms.
Spray an 11-inch tart pan with removable bottom with non-stick cooking spray. With your fingers, press 20 ounces of the dough into the bottom and up the sides of the pan so that dough is about 1/4-inch thick. Trim so that dough is even with edge of pan.
Refrigerate at least 30 minutes. Roll out remaining dough between 2 sheets of plastic wrap to form a circle about 12 inches in diameter. Refrigerate at least 30 minutes.
In heavy-bottomed saucepan, combine sugar, water, lemon juice and salt. Bring to a boil, covered, over high heat. When syrup is clear, uncover and continue to boil until syrup turns a medium caramel color (320 F on a candy thermometer). Remove from heat; carefully pour in cream, then add butter. Cook over low heat, stirring occasionally, until mixture cools to 250 F on a candy thermometer.
Remove from heat, stir in almonds. Cool completely. Pour almond-caramel filling into dough-lined tart pan, pressing gently to even filling with top of tart. Remove plastic wrap from one side of dough circle. Invert, wrap side up, onto filled tart; remove plastic wrap. With rolling pin, roll around rim of tart pan to trim and seal pastry. (Unbaked tart may be refrigerated.)
Place tart on sheet pan and bake on middle rack of 350 F oven for 40 to 50 minutes or until pastry is golden brown. Cool completely. Place rack on top of tart and invert; remove tart pan. Set rack over sheet pan.
In small bowl over simmering water, melt chocolate, butter and corn syrup. Gently stir in almond extract. Pour all the glaze over the top of the tart. With offset spatula, spread glaze over top of tart in an even layer, letting it flow down sides. Decorate with whole almonds.