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
- Preheat the oven to 170 °C.
- Cream the butter and sugar.
- Add the egg and about 1 tablespoon of the flour and mix well.
- Add the flour and baking powder and combine to form a dough and roll into a sausage.
- Wrap half the sausage in cling film and freeze for another day. Bonus!
- Press the remaining dough into a 23cm pie dish and prick the base a few times with a fork.
- 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
- Lightly beat the eggs.
- Continue beating and add the butter and brown sugar.
- Add the golden syrup and continue to beat until the mixture is foamy.
- Add the vanilla essence.
- Arrange the nuts in the pastry case and pour the egg mixture on top. The nuts will float to the top.
- Bake for 35 to 45 minutes.
- Allow to cool until the pie is set.
Lovely pic and delicious looking tart! Well done.
Thank you so much Amanda. I am trying to improve my photo skills so really appreciate your compliment. 😀 Have a lovely day. 🙂
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.
Thanks for noticing the hopefully improved shots and for the great tip! I am sure it will help a lot when I get a decent camera too. I am still using a little point and shoot camera. Have a happy day. 🙂
looks yum! thanks for taking part 🙂
Thanks Tandy – was lovely and I have quite harsh critics. 😉 Thanks to you for all your challenges. Have a happy day. 🙂
Lovely – and the pic looks great. A little like a Frangipane (I think!), very tasty looking indeed. Now, if I just had enough almonds…..
Thanks Tanya. I am sure you could use any nut with this . Have a happy day. 🙂
Hi Mandy–YES–it’s a beautiful tart captured in a gorgeous photo. It looks like a stack of apples in there. So yummy!
Hi Michael, thank you for your kind words. Have a happy afternoon. 🙂
I love my tarts but you know what I love the most- when i get that crunch factor from something like almonds along with the juicy sweet and comforting texture of the filling! This look insanely good!
Thanks so much! This is a definite keeper and will use this for my pecan nut pie moving forward too. Have a super day. 🙂
This looks great! I love the look of the crispy almonds on top in contrast with the ones inside!
Thanks for stopping by Chow Bella. I am thrilled with the result of this tart and may even try a macadamia variation next. Have a happy day. 🙂
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!!
Hi Spicegirlfla – glad you like the recipe – I must admit that pecan’s are still my favourite for a tart but must say that this was really good. Have a happy day. 🙂
What an elegant dessert.
Thanks very much Greag. Have a super day. 🙂
Looks wonderful…and delicious!
Thank you kindly. Just enjoyed another slice right now. Have a super day. 🙂
Your almond tart looks great!
Thank you very much. Have a great evening. 🙂
The tart looks really lovely. And I love how you make the recipe look simple 🙂
Thanks very much Tes. This is a super easy recipe, promise. Have a happy afternoon. 🙂
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!
Thank you very much ChgoJohn. I really appreciate your very kind words. Have a happy evening. 🙂
Wonderful idea to swap the nuts! Looks like the tart worked out beautifully!
Hi Stefanie, welcome and thanks for stopping by. This is a definite keeper and it keeps very well in the fridge too. Have a happy day. 🙂
A really delicious nutty treat! My husband will really love this!
Thanks Angie. I have received great reviews from everybody who has tasted it – think this will become a family favourite. Have a great day. 🙂
Yum!!
Double yum JamieAnne. Have a happy day. 🙂
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!
Deliciousness – love that word! 2 slices of this pie definitely forms part of your recommended daily allowance of nuts. 😉 Have a super day. 🙂
Wow, your almond tart looks so delectably delicious. I definitely have to save this
Thanks Kay – I can highly recommend making this. Have a super day. 🙂
A wonderful twist to this pie…and that almond encrusted topping looks soooo tempting! A wonderful tart! have a joyful day! x
Thanks Yvette – with your photographic skills, you could make this tart look incredible! Have a happy day. 🙂
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. 🙂
Oh cool, this dessert looks beautiful. Delicate and pretty. Great picture. I love almonds, this will go down a treat, can’t wait to try. 🙂
Anna, I would be honoured if you made this! Have a super day. 🙂
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. 🙂
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. 🙂
Sort of, but not serious. It’s a chronic condition called diverticular disease. What it means is that I periodically get infections in my intestines – lovely stuff. They’ve been getting worse, so it’s a matter of when, not if, they’ll operate to remove the affected section of intestine.
NOT looking forward to it, but I do want to get it done, and get back to a normal life!
Oh my, sorry to hear that it is quite serious! I hope that you can have the op rather sooner than later so you can get back to normal. Thank you for updating me with the detail. Have a happy afternoon. 🙂
My studies are going well, I forgot to mention. Got a High Distinction on my Philosophy paper! I was quite chuffed.
Brilliant news – congratulations! Mazel Tov and all other good wishes! 😀
Oh that tart just looks fabulous Mandy! Loving the addition of almonds. Really wishing I had a big slice right now. 🙂
Thanks Caroline! Must say, it did go down a treat with a cup of tea. Have a happy weekend. 🙂
I’ve never had an almond tart. It looks fantastic. Almonds are such an incredible food and you tart is calling my name!
Hope you give this lovely easy and tasty tart a try Geni, you won’t be disappointed. Have a happy weekend. 🙂
This looks really good!!
It’s a keeper for sure Pink – think I should run through variations with some fruit of sorts too. Enjoy your Saturday. 🙂
Can I be the pedant who points out that almonds are not, in fact, nuts? 😉
You may. 😉
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Thanks for the link back. 🙂
That looks absolutely amazing, Mandy! Don’t you love it when an experiment comes out so well, the recipe becomes a favourite? 🙂
Hi Linda, absolutely! I just bought more nuts today! This is a top of the pile favourite moving forward. Have a super week. 🙂