My bud, Chef Cathy Thomas of Orange County, CA (link here), had posted on her website a marvelous, yummy looking dessert called “Florentine Bars”. They are a creation of one of her culinary associates, Chef Wonyee Tom, who serves them up by the dozens at her establishment in Huntington Beach, CA called “Tomgirl Baking Co.”
The topping of dried cranberries and apricots plus sliced almonds in a cream and honey based homemade caramel mixture rests upon a wonderful buttery crust… and like all of Chef Cathy’s recipes, the recipe was detailed and easy to follow.
Even I could follow them!
To make these, the ingredients are listed below but if you home chefs want to throw together this easy recipe, I’d encourage you to visit her webpage; there’s even a video! (You know how men are visually minded.)
The ingredients are:
Sweet dough crust:
1 stick (4 ounces) butter, room temperature
1/2 cup (3 ounces) granulated sugar
1 large egg
1-1/3 cups plus 2 tablespoons (7 1/2 ounces) all-purpose flour
All-purpose flour for dusting parchment paper
1-1/2 cups (5 ounces) sliced almonds (not toasted)
1/3 cup (1 ounce) diced dried apricots
1 cup (2 ounces) coarsely chopped dried cranberries
1/4 cup (1 ounce) all-purpose flour
3-1/2 ounces (7 tablespoons) butter, room temperature
3/4 cup (5 ounces) granulated sugar
3 tablespoons (1 1/2 ounces) honey
1/4 cup (2 ounces) heavy whipping cream
Here are some steps I managed to take cellphone pics of:
Voila! Great with coffee…or anytime!
And as testament to the deliciousness, I had made it for the teachers and staff appreciation luncheon last Friday – and they asked my daughter for the recipe!
Of course, I texted her the proper link to Cathy Thomas’ website. You should check it out, too, and get on her email distribution!