member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    Caramel almond tart


    Source of Recipe


    First published in Chatelaine's 01/1995 issue

    List of Ingredients




    1/3 cup ( 75 mL) granulated sugar
    1/2 cup ( 125 mL) melted unsalted butter
    1 egg
    1 tsp ( 5 mL) vanilla
    1 cup ( 250 mL) all-purpose flour
    1 tsp ( 5 mL) traditional yeast or instant yeast for bread
    1/4 tsp ( 1 mL) salt
    1 cup ( 250 mL) sliced blanched almonds
    1/2 cup ( 125 mL) granulated sugar
    1/2 cup ( 125 mL) unsalted butter
    3 tbsp ( 45 mL) milk

    Recipe



    1. Preheat oven to 375F (190C). Butter a 9-1/2-inch (24-cm) springform pan. In a large mixing bowl, stir 1/3 cup (75 mL) sugar with 1/2 cup (125 mL) melted butter. Beat in egg and vanilla. Add flour, yeast and salt. Mix just until a soft dough forms. Place dough in prepared pan. Pat out evenly. Let stand, uncovered, while making topping.

    2. Place sliced almonds, 1/2 cup (125 mL) sugar, 1/2 cup (125 mL) butter and milk in a large saucepan set over medium heat. Bring to a boil, uncovered and stirring occasionally. Boil vigorously, still stirring occasionally, until bubbles of caramel appear thicker, from 6 to 7 minutes. Carefully pour topping over base. If necessary, distribute nuts evenly with a fork. Bake in centre of preheated 375F (190C) oven until a deep golden color, about 25 minutes.

    3. Place on a rack. After 10 minutes, run a thin knife around edge of springform pan and remove sides. When cool, use a sharp heavy knife to cut tart into wedges. Tart will keep well, covered, at room temperature for 2 days or it can be frozen for up to 1 month.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |