My best pal, Jen, took a vacation from work last fall to take a pastry class – so cool, right? She lives in Oakland, CA, and I was frankly too jealous to remember where she took the class, but she has been posting photo after photo of drool-worthy tarts on her Facebook page ever since. This is one of the recipes from her class, and it is dead easy. You mix sugar, cream, liquor, and nuts, and it goes from a liquidy-state to a caramel in the oven – no worrying about burning yourself making caramel on the stove top. This tart is made with almonds and flavored with amaretto and grand marnier, but it would be neat to mix up the nuts and flavors. Hazelnut and frangelico, anyone? Pecan with spiced rum, perhaps? Be sure to follow the direction to line your baking pan with foil: it WILL boil over and make a messy-mess, and foil makes for easy clean-up.