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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.