Monthly Archives: April 2010

Seriously Awesome Almond Butter Tart

I’m still here! This is just what happens to me when I blog. I start out with a bang, get into a rhythm of regular posting, then slowly… taper… off…

It’s just what I do, people.

But allow me to resurface with this fantastic recipe for a toasted almond tart.

It’s one of the best new recipes I’ve tried in a long time. I came across the recipe in my Blog-Aid for Haiti cookbook and immediately dog-eared the page, enticed by the author’s description of how people usually respond to this treat: with resounding “mmmms” and “oh my gods” and “can I have the recipes.” I figured it had to be a showstopper. And the best part is that it has just a handful of ingredients and takes all of 20 minutes to prepare. It’s as easy a batch of one-bowl blondies and much more impressive.

I made this for a special Easter treat. T and I had leftovers for dinner, then invited our friends J & S over for dessert and a viewing of that classic Easter movie, The Hangover.* We ate the tart still warm from the oven, while the texture was soft and moist and chewy and awesome. J had two pieces. I was pleased. I finished off the rest over the next couple of days, enjoying it at room temperature after lunch, all while g-chatting with T and saying “OMG this is SO GOOD.” Then I wished I had more.

Go forth and make this on your own. Unless you don’t like almonds or almond extract, in which case you will not like this at all, but lemme tell you, you will be MISSING OUT.

Toasted Almond Butter Tart
Adapted from Sweet Amandine

3 T. sliced almonds
3/4 C. unsalted butter (12 tablespoons)
1 1/2 C. sugar
2 eggs
1 tsp. almond extract
1 1/2 tsp. vanilla extract
1 1/2 C. flour
1/2 tsp. salt
1 T. sugar, for sprinkling on top

Preheat oven to 350. Butter a 9-inch cake or tart pan (I used my tart pan with a removable bottom).

Spread almonds on a cookie sheet and toast in the oven until pale golden and fragrant, about 6 – 8 minutes. Meanwhile, melt the butter in a saucepan over low heat, then set aside to cool a little bit.

Measure the sugar into a separate bowl, then blend in the butter (using a mixer or not). Add the eggs one at a time, then mix in the extracts. Sift together flour and salt, then gently stir into sugar/butter mixture. Scrape batter into prepared tart pan and smooth evenly. Spread toasted almonds over top, then sprinkle the granulated sugar over all.

Bake for 30 – 40 minutes or until puffed and golden. The tart will probably sink in the middle as it cools, but that’s okay.

*Not classic at all. But pretty funny.