Portuguese Almond Tart

[GG Mora]

Portuguese Almond Tart

Serves 12 as Dessert.

This lovely, simple tart has a rich, buttery base, somewhere between shortbread and a very dense pound cake. The topping is caramelized, crunchy and nutty. It's an excellent dessert for those who like their sweets rich but not cloying.

• 
  

Base

• 125 g unsalted butter, softened
  
• 200 g sugar
  
• 2 eggs, at room temperature
  
• 1/2 tsp vanilla extract
  
• pinch of salt
  
• 200 g flour (AP)
  

Topping

• 125 g sugar
  
• 60 g heavy cream, at room temperature
  
• 150 g sugar
  
• 200 g sliced (not slivered) almonds (with skins)
  

Preheat the oven to 350 °F. Grease a 12-inch fluted tart pan with a removable bottom. Grease the hollows of the fluted edge especially well, as the topping part of the tart will stick.

For the base:

Cream together butter and sugar. Beat in eggs and vanilla. Blend in salt and flour. Spread evenly over bottom of tart pan. Bake for 25 minutes or until lightly browned. Let cool out of the oven for about 15 minutes.

For the topping:

Cream together butter and sugar. Beat in cream. Blend in almonds. Spread over top of cooled baked cake. Bake for 25 minutes or until topping is bubbling and browned. Cool completely before serving, but serve at room temperature.

You could easily halve the ingredients to make a 9" tart.

Keywords: Dessert, Easy, Tart

( RG1054 )