CHEF JEFF — ONE BYTE AT A TIME: Chocolate-Almond Tart

This recipe from Martha Stewart’s latest book reflects a more modern style.

Chocolate-Almond Tart

1 box store-bought puff pastry, thawed

1 large egg, lightly beaten

Sanding sugar, for sprinkling

1½ ounces bittersweet chocolate, coarsely chopped

Honey, for drizzling

Sea salt, preferably fleur de sel, for sprinkling

2 tablespoons whole raw almonds, toasted and coarsely chopped

Unfold dough on parchment-lined rimmed baking sheet. Trim edges if needed to form 10-inch square. Fold in edges to form 1-inch border. Pierce center of shell all over with fork. Brush edges with egg. Sprinkle with sugar. Refrigerate or freeze until firm. Preheat oven to 450 degrees. Bake until pastry is puffed and golden brown, 15 to 20 minutes. Using offset spatula, press down on middle of shell (leave border puffy). Cover center evenly with chocolate. Drizzle with honey and sprinkle with salt. Return to oven. Bake just until chocolate melts. Sprinkle with almonds. Cut into 4 squares.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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