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.
Caramel almond tart
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PREP TIME
20 min
Makes
12 to 16 slender wedges
* PLUS Cooking time: 6 minutes, Baking Time: 25 minutes
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
- 2.8 g,
- Carbohydrates
- 17.9 g,
- Fat
- 15.4 g,
- Fibre
- 0.7 g,
- Sodium
- 44 mg.
