Peach and almond toffee tart with fennel sorbet
Sorbets
The almond toffee is a combination of two of my favorite sweets: I love the taste of caramelized cream and also of well roasted almonds. So I combined them to a flavorful spread which serves as a base for the peach layer. The dough is a simple shortcrust adapted from Delphine de Montalier's Tarte & Quiche cookbook. It's intentionally salty, because it complements the toffee. The peach and the lime-butter wash also complement the toffee. Optionally you can serve the tart with a scoop fennel sorbet, but it's also great with a cup of coffee on a sunday afternoon.
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