Tart, meet world.
Ever since I came across this recipe a couple of years ago in Real Simple Magazine, I have made this numerous times and taken such artistic freedoms with it in terms of ingredients and quantities that what remains is but a semblance of the original.
For one, I like my tarts at least 3/4" deep so I've increased quantities to suit and one can never ever have enough almonds, I always say. The fact that this is my 'go-to-carb-aware-treat', makes this sweet offering all the more, well - sweet.
I decided to make this for a friend's husband today who travels many months of the year and just got home this weekend. "He is just so picky", my friend wails and so I decided to bake him a "Welcome Home" treat. I hope he likes it as much as we love it.
So fingers crossed on that one and I can't wait to hear.
As for all of you, I can't imagine ya'all not falling in love with this one. Give it a bake and see for yourselves.