Today’s fruit tarts with (after baking and glazing) a border of candied toasted almonds. For nuts: Toast sliced almonds at 350f until golden. Pour a generous tablespoon of light corn syrup over the hot nuts and, using a heat proof tool, stir to help coat lightly. Sprinkle lightly with Kosher salt (optional). Put back in hot oven for one minute. Let cool on rack, then break into clusters. Crush slightly to help be more directive when placing on top of hot glaze.