Caramel almond tart
0
- Prep Time20 min
- Total Time20 min
- Makes12 to 16 slender wedges
Ingredients
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
1 egg
1 tsp vanilla
1 cup all-purpose flour
1 tsp traditional or quick-rise instant yeast, for bread
1/4 tsp salt
1 cup sliced blanched almonds
1/2 cup granulated sugar
1/2 cup unsalted butter
3 tbsp milk
Instructions
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.
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.
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.
Nutrition (per serving)
Calories 217, Protein 2.8g, Carbohydrates 17.9g, Fat 15.4g, Fibre 0.7g, Sodium 44mg.
A crunchy almond-brittle topping crowns a thin yeast cake in this European-style tart from Nita Leitao's bakery stall in the Halifax Farmers' Market. This is the sweet to make when you're having people over for morning coffee.
