I've reached a whole new level of domestication. Gardening, cleaning, baking. I'm like, a real life housewife or something. This tart was a hybrid of a Portuguese recipe I found online and a jam tart we had in Banff over the weekend. The girls and I have been having proper tea and cake after I pick them up from school, and this happened to still be warm when we walked through the door.
You will need:
A pre-baked tart shell
150 grams of sliced almonds
1/4 cup milk
1/3 cup butter
1/3 cup sugar
1/3 cup jam
Okay, so I made a cookie based tart shell, but I shouldn't have. I have a tried and true pie crust that is made without any sugar that I should have done. The one above was too sweet and I'm hesitant to say, had too much butter. I will make the recipe again, but will either use my stand-by crust or buy a ready made one.
Carrying on ....
Bake your tart shell for about 15 minutes at a moderate oven temperature, until just starting to brown.
Remove from the oven and turn the temp up about 25 degrees. Spread your jam over the surface of your tart and set aside while you prepare the almond filling. (I used strawberry jam, but I think a cherry jam, with the toasted almonds, would be a great flavour combination.)
In a small saucepan, toast your almonds until just fragrant. Add your sugar, milk and butter, stir and let boil until thickened, about five minutes.
Pour the mix over your jam covered tart shell and return to the oven for another 10-15 minutes, until golden. Let cool and serve warm or at room temperature with a dollop of yogurt or cream. And tea, of course.
You will need:
A pre-baked tart shell
150 grams of sliced almonds
1/4 cup milk
1/3 cup butter
1/3 cup sugar
1/3 cup jam
Okay, so I made a cookie based tart shell, but I shouldn't have. I have a tried and true pie crust that is made without any sugar that I should have done. The one above was too sweet and I'm hesitant to say, had too much butter. I will make the recipe again, but will either use my stand-by crust or buy a ready made one.
Carrying on ....
Bake your tart shell for about 15 minutes at a moderate oven temperature, until just starting to brown.
Remove from the oven and turn the temp up about 25 degrees. Spread your jam over the surface of your tart and set aside while you prepare the almond filling. (I used strawberry jam, but I think a cherry jam, with the toasted almonds, would be a great flavour combination.)
In a small saucepan, toast your almonds until just fragrant. Add your sugar, milk and butter, stir and let boil until thickened, about five minutes.
Pour the mix over your jam covered tart shell and return to the oven for another 10-15 minutes, until golden. Let cool and serve warm or at room temperature with a dollop of yogurt or cream. And tea, of course.
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