Caramel Almond Tart

 

 

 

The recipe I am sharing with you today comes from the pages of my Big Blue Binder.  Caramel Almond Tart is a beautiful European style tart which hails from a bakery stall in the Halifax Farmer's market.

Normally I don't really know where these recipes come from. I do try to find out and sometimes I like in. I discovered the recipe this morning on an article from Chatelaine magazine. 

 

I am thinking that I must have copied it out one time when I was home visiting my mother. She always subscribed to Chatelaine magazine, whilst I didn't really have it in my budget to subscribe to any magazines at that time.

I dare say this recipe dates back at least to the early 1980's.

 

It's a lovely tart that I always like to bake around Christmas time. With its buttery yeast cake-like base, and sweet crunchy almond topping it is a real pleaser, both to eat and to look at! 

I am a huge fan of European style pastries and cakes. In Europe they know how to take very simple ingredients and turn them into something magnificent without any complications! 

 

Before I go on I want to tell you about the cards you see on the table. The one with a Santa Claus is one I got this year from my friend Monique. She is the most talented artist. I just love getting one of her cards that features her artwork! 

The other is an insert I got from a piece of art I had ordered from Eva Koleva Timothy. It portrays the cradle of the Savior beneath the light of a star and is called Tender Shepherd.

I thought these two cards exemplified all that I love about the Christmas season.  Friends, family and faith.

 

With any luck my oldest son will be travelling over from NB to spend Christmas with me along with his wife and two of my dear grandsons. (I have 7 grandsons and 1 granddaughter.)

If they make it this year it will be the first Christmas we have had together in over 24 years. Excited doesn't begin to cover it!  I have my fingers cross that the weather and health issues, etc. all co-operate and that this year it happens!

Mind you, I did just see them at Thanksgiving so I mustn't be greedy.

 

WHAT YOU NEED TO MAKE CARAMEL ALMOND TART

Very simple everyday baking ingredients. They are things I always keep on hand to bake with. You probably do as well.

For the base:

• 1/3 cup (70g) granulated sugar
• 1/2 cup (120g) butter, melted
• 1 large free-range egg
• 1 tsp vanilla
• 1 cup (140g) plain all-purpose flour
• 1 tsp instant yeast (NOT regular yeast)
• 1/4 tsp salt

For the almond topping:

• 1 cup (170g) thinly sliced blanched almonds
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120g) butter
• 3 TBS whole milk

 

I dressed it up a bit for the photographs with some silver sprinkles.  A bit of sparkle for the holidays. I love it!

By flaked almonds I basically mean the ones that are cut in flat flakes, but in all honesty, I can't see why slivered almonds would not work as well.

Make sure you use "INSTANT" yeast for the base, not regular or bread machine yeast. Instant yeast is a dry yeast that is composed of much smaller granules than regular yeast, which means that it absorbs into liquids rapidly and does not need to be proofed or rehydrated before mixing into batters.

 

HOW TO MAKE CARAMEL ALMOND TART

This lovely tart is composed of two elements, the buttery cake-like yeasted base and the toffee-like crisp nutty caramel topping.  

Preheat the oven to 375*F/190*C/gas mark 5. Butter a 9 1/2 inch spring form pan. 

For those of you who don't have a 9 1/2-inch spring form pan, don't worry. I don't have one either. I just used a regular 9 1/2-inch cake tin which I lined the bottom and sides with baking paper. I cut strips for around the sides and made small cuts along the bottom edges so that they would be more flexible. 

I sprayed the tin with some baking spray and then popped in the edge strips. Then I topped the folded over bits with a circle of baking paper that I had cut to fit the bottom of the tin.

 

Stir the sugar and the butter together. Beat in the egg and vanilla. Stir in the flour and the salt. Stir in the yeast. Mix together to form a soft dough.

Spread this mixture into your prepared pan. Set aside while you make the topping.

Heat the butter, sugar, almonds and milk together in a heavy bottomed saucepan over medium heat. Allow to come to a boil.

Boil for 6 to 7 minutes over medium heat, stirring occasionally. It should take on a very light caramel color.

 

Pour this mixture over the cake base carefully (it will be hot!) and spread out to cover the base, evenly spreading out the nuts. (Use a fork if you have to.)

Bake in the middle of the preheated oven for 25 minutes until golden brown.

Remove from the oven and leave to cool in the pan for 10 minutes. Run a knife around the edge of the pan and release the sides. Leave to cool on a wire rack.

When cold, cut into thin wedges with a sharp knife to serve. Store any leftovers in an airtight container. It will keep for up to three days and freezes well for up to a month.

 

This cake should be cut into thin wedges as it is quite rich. It would be delicious served after dinner with coffees or small glasses of sweet sherry.  

Since I imbibe in neither one, I just enjoy it as is with a cup of herbal tea!  It really is delicious!

Some other festive bakes we have enjoyed through the years are:

CRANBERRY BREAKFAST CAKE - This fabulous breakfast cake is stuffed to the hilt with plenty of tart berries and toasted walnuts. It cuts like a dream and is so delicious warm  . . .  the berries tart and delicious against the sweetness of the cake batter . . .  with that lovely nutty crunch of walnuts.

APPLE AND MINCEMEAT PUDDING - A decidedly fruity spiced cake is baked over top of a froth of cooked apple for a dessert that is deliciously satisfying. Enjoy with lashings of warm custard or cream, or even a scoop of vanilla ice cream! Its fabulously tasty!

Yield: 12 - 16

Author: Marie Rayner

Caramel Almond Tart

Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min

With its buttery vanilla base and toasted caramel nut topping this makes for a very delicious after dinner bite along with a small glass of sherry if you are so disposed!

Ingredients

For the base:

• 1/3 cup (70g) granulated sugar
• 1/2 cup (120g) butter, melted
• 1 large free-range egg
• 1 tsp vanilla
• 1 cup (140g) plain all-purpose flour
• 1 tsp instant yeast (NOT regular yeast)
• 1/4 tsp salt

For the almond topping:

• 1 cup (170g) thinly sliced blanched almonds
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120g) butter
• 3 TBS whole milk

Instructions

1. Preheat the oven to 375*F/190*C/gas mark 5. Butter a 9 1/2 inch spring form pan. (see notes)
2. Stir the sugar and the butter together. Beat in the egg and vanilla. Stir in the flour and the salt. Stir in the yeast. Mix together to form a soft dough.
3. Spread this mixture into your prepared pan. Set aside while you make the topping.
4. Heat the butter, sugar, almonds and milk together in a heavy bottomed saucepan over medium heat. Allow to come to a boil.
5. Boil for 6 to 7 minutes over medium heat, stirring occasionally. It should take on a very light caramel color.
6. Pour this mixture over the cake base carefully (it will be hot!) and spread out to cover the base, evenly spreading out the nuts. (Use a fork if you have to.)
7. Bake in the middle of the preheated oven for 25 minutes until golden brown.
8. Remove from the oven and leave to cool in the pan for 10 minutes. Run a knife around the edge of the pan and release the sides. Leave to cool on a wire rack.
9. When cold, cut into thin wedges with a sharp knife to serve. Store any leftovers in an airtight container.

Notes

It's okay if you don't have a spring form pan in the right size. You can use a regular round baking tin lined on the bottom and sides with baking paper. (See photograph above.)

Did you make this recipe?

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