Almond Tart

Tandy’s challenge for this week is to bake something sweet using almonds – I settled on buying flaked almonds and decided to use the filling portion from my recipe for pecan pie and my Aunty Christine’s sweet short crust pastry recipe for the base, which you make and use immediately – no having to put it in the fridge for an hour – what a win!  I am thrilled with the result, so a big thank you to Tandy for this weeks challenge.  I am just sorry that I couldn’t cut through the almonds any neater for a better picture.

Almond Tart

Ingredients

Crust

125g butter
½ cup sugar – I used brown
1 egg
2 cups flour
2 tsp baking powder

Filling

3

eggs
60g butter melted
225ml 
brown sugar
80ml
 golden syrup
10
ml vanilla essence
100g
 flaked almonds

Method

Crust

  1. Preheat the oven to 170 °C.
  2. Cream the butter and sugar.
  3. Add the egg and about 1 tablespoon of the flour and mix well.
  4. Add the flour and baking powder and combine to form a dough and roll into a sausage.
  5. Wrap half the sausage in cling film and freeze for another day.  Bonus!
  6. Press the remaining dough into a 23cm pie dish and  prick the base a few times with a fork.
  7. Bake blind for 10 minutes.  (I am sure this step could be skipped as the tart bakes for quite a while.  Will let you know next time what it is like without baking the case first).

Filling

  1. Lightly beat the eggs.
  2. Continue beating and add the butter and brown sugar.
  3. Add the golden syrup and continue to beat until the mixture is foamy.
  4. Add the vanilla essence.
  5. Arrange the nuts in the pastry case and pour the egg mixture on top.  The nuts will float to the top.
  6. Bake for 35 to 45 minutes.
  7. Allow to cool until the pie is set.
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62 thoughts on “Almond Tart

  1. I have noticed that you are using new style in taking photos! Like me I am still learning how to take great ones. One great tip I learned that I use now so frequently is to have an even lighting, all you have to do is put a white cloth on the dark side to bounce back your light source. This improved a lot of my shots.

  2. What a great idea to swap pecans for almonds in your filling recipe! I love pecan pie but can only imagine how wonderful this will taste with the almonds and that buttery crust!! This sounds like a winner to me!!

  3. Wow, Mandy! As much as I love pecan pie, I think I would enjoy an almond tart so much more. You shared a wonderful recipe that was beautifully photographed. Great post!

  4. Oh Mandy! You have outdone yourself with this deliciousness. I would love some of that pie right now. I have such a weakness for pies. And almonds are technically healthy right?! So if I had a few pieces of this pie, I could easily justify it. 😉 Have a good one!

  5. Oh, this looks great Mandy! I love all manner of nuts and seeds so I am not difficult to please when it comes to these sorts of additions and substitutions but I quite like the idea of the slivered almond – and look how great that golden colour is!

    • Thanks Kelly – I come from a family of nut lovers – me not so much, but I must say this was delicious! I was even wondering what it would be like with nibbed almonds or even whole ones – there is always a next time. Have a happy day. 🙂

  6. It’s a beautiful picture…Not sure if your Blog Template Theme is like mine, though it does have the gray “Frame” like mine does…but, if it’s like mine you have to do a little special thing to experiment with the looks of the image with, or without the frame…On mine, ( Bueno Theme ) I just click the image while on edit page, then click the little mountain icon to the left of the red delete button, then click the “Advanced” tab, and type in the “Style” space: Boarder;none…Either way, this is a beautiful looking pie, and picture.
    Bless You
    paul

    • Thanks Paul! I too have to go to the advanced setting on the picture and choose a border – I put “8” in the image property little box for the border which defines the width and then change the colour to silver – it’s not too much of a hassle as I usually only put one picture in my posts except for the monthly “In my kitchen” posts and the like. Have a beautiful day. 🙂

  7. I’m trying to catch up on a couple of month’s neglect of food blogging. I really think I should stop for the moment, though. When you’re suffering through the particular purgatory that is hospital food, reading about such First Circle of Heaven deliciousness as this almond tart is pure torture – TORTURE, I tell ye!

    • So good to see you back, well sort of I guess – hospital – oh no! Hope it isn’t anything serious! I promise to enjoy the last piece with a nice cup of tea just for you. Hope your hospital say isn’t too long, I miss reading your posts – and I wonder how your studies are going to – not too easy being in hospital I guess. Here’s to you getting better ASAP! Have a happy day. 🙂

  8. Pingback: Regional and Seasonal, a winner and a give away! | Lavender and Lime

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