Caramelized Almond Tart

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This simple tart, is out of this world, it's a favorite dessert at our house. It's a Portuguese classic, it has a rich, crumbly, buttery cookie-like base. The topping is.... dreamy, it's caramelized, crunchy and nutty. Really easy to make, you don't even need a rolling pin for the crust. Hardest part, just keeping an eye on the topping once it goes into the oven, you don't want it to burn. The tart  has a wow-factor- it not only looks delicious, it tastes amazing.  Trust me,you will have to make it, and see for yourself !





Crust
1 egg
150 grams sugar/ 3/4 cup 
125grams butter, soft/ 1/2 cup 
½ teaspoon salt
200 grams flour/ 1 and 2/3 cups
1 teaspoon baking powder

 Almond topping
125 grams sugar/ 10 tablespoons
125 grams butter/ 1/2 cup
4 tablespoons milk
200 grams blanched, slivered almonds ( a little under 2 cups)
pinch of salt

Preheat oven to 180C/350°F.

In a medium-sized bowl, whisk together the egg,  and sugar until uniform.
Add soft butter and salt, and whisk to combine.
Whisk flour and baking powder into wet mixture until dough is formed.
Press into greased 10” tart pan (removable bottom) with your fingers, evenly distributing dough within the pan. Next prick it all over with a fork, so the crust does not get to puffy.
Bake for 15–20 minutes, until lightly golden at edges.

Meanwhile, work on the almond topping.
In a medium-sized saucepan, bring sugar, butter, and milk to a boil.
Add the slivered almonds and salt and cook on high heat for 5 minutes, until a pale caramel color is achieved.
Pour almond mixture on top of crust and spread into an even layer.
Increase oven temperature to 200C/400°F.
Put tart on sheet pan (some bubbling over of almond may occur) and bake for another 15–20 minutes. Tart is ready when deep golden brown color is visible.
Cool on wire rack for 5 minutes, then remove from pan to finish cooling.



** I prefer to line my tart pan, with parchment paper, cut a circle a little bit larger then your pan, line it, then press in the crust. When pans have removable bottoms, butter and sugar will tend to seep out, making a mess in the oven. 
** keep a close eye once you add the almond topping, so as not to burn the caramel.

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