The pastry can be refrigerated for up to 2 days before rolling out and baking. The caramel tart can be refrigerated, covered, for 2 days. Serve chilled or at room temperature.
Nutty, caramelly Madeira.
I now make this every year for Christmas, 4 or 5 years running. The recipe is forgiving - I generally don’t plan ahead enough to chill the dough as much as I should, or chill the tart more than 30 minutes before serving, but it’s *always* delicious, impressive, and feels special, regardless of my flawed planning. Like the other comment, I tend to need something more to bind the dough - a bit of extra egg yolk or water does the trick.Read More
The tart is delicious but the crust needed an extra ingredient to come together (for me). I added a little over a tablespoon of ice water to get the crust to come together!Read More