|those two little holes at 1 o'clock, that's where the caramel bubble through|
|the slice is more attractive than the tart as a whole, especially on my friend's pretty plate|
syrup (an ingredient that's difficult to find in Italy). The taste conjured memories of pecan pie, however the texture was smoother. Chunky walnuts, just roughly broken rather than chopped, were suspended in the creamy caramel, which was neither runny nor hard. In the other tarts I've made, the almond cream has been under the fruit whereas here, being on top, baking created a thin, crispy layer over the soft almond cream.
I would make it again, maybe with that missing French meringue so it would be more presentable! We had a good laugh around the table about that.
For this evening's dessert, a Nut Tart that does incorporate French meringue.