Almond tart sliced

Brown Butter Almond Tart

If you haven’t heard about “brown butter” yet,  you soon will. People are sneaking brown butter into tons of different recipes like  Gnocchi with Sage Brown Butter, Pancakes with Cinnamon Brown Butter,  Fish with Brown Butter sauce and Brown Butter roasted vegetables. Here is my Brown Butter Almond Tart, which is rich and delicious, and definitely worth a try.

Almond Tarts

By cooking butter over low heat, past the melting point, until the milk solids begin to go golden brown, it starts to smell nutty,  and a whole new flavour emerges. With this Brown butter almond tart, the nuttiness of the butter with the addition of almonds, makes for an unforgettable taste sensation.

Making an almond tart

 The pastry for this tart is mixed quickly in a food processor, and pressed into a tart tin.  It is then  topped with raw slithered almonds and then the golden brown butter mixture consisting of butter, milk, sugar and vanilla essence, is poured into the pastry case and cooked in the oven for 30 minutes until the butter is brown and nutty.

Caramalised almond tart

Allow to cool and then remove from the tin. When ready to serve sprinkle with icing sugar.  This is a decadent buttery tart which you are going to love.

Almond slice tartFollow my blog with Bloglovin

 

4.5 from 2 reviews
Almond Tart
 
Author:
Recipe type: Tart
Cuisine: Pastry
Serves: 12
Prep time:
Cook time:
Total time:
 
Ingredients
  • PASTRY
  • 1 cup flour
  • 60g butter
  • 2 Tblsp castor sugar
  • ½ tsp baking powder
  • 1 egg
  • FILLING
  • 150g butter
  • 4 Tblsp milk
  • 8 Tblsp sugar
  • 2 tsp vanilla essence
  • 100g flaked almonds
Instructions
  1. PASTRY
  2. Mix the flour, butter, sugar and baking powder together with the beaten egg in a food processor.
  3. Press into a greased pastry case or baking dish.
  4. This pastry is very soft, but crisps up beautifully once cooked.
  5. FILLING
  6. Melt the butter and sugar until the sugar is dissolved. Add the milk, and vanilla essence and boil until a very light golden brown. This should take approximately 12 minutes in total, stirring constantly so that the mixture does not boil over.
  7. Sprinkle the raw nuts over the pastry and pour the filling over the uncooked pastry and nuts.
  8. Bake at 180ºC for 30 minutes. The filling may bubble over, so to avoid mess, place a roasting pan on shelf below your tart tin.
  9. Allow to cool and then remove from the tin.
  10. Sprinkle with icing sugar once cooled.

 

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5 Comments

  • Reply Virginia July 14, 2015 at 10:09 PM

    This tart looks amazing! I go nuts for brown butter.

    • Reply Shades of Cinnamon July 15, 2015 at 4:31 AM

      Thanks Virginia – I have been looking at your delicious recipes and definitely have to try your cinnamon ice cream. Amazing

  • Reply Elizabeth July 14, 2015 at 10:47 PM

    What a fabulous almond tart, Ev. Scrumptious! Beurre noisette certainly adds more complex flavor to sweets than clarified butter. Beautifully styled and captured. Thank you for this recipe! xo

    • Reply Shades of Cinnamon July 15, 2015 at 4:22 AM

      ELizabath it sounds so much nicer when you say it in French. Thanks for your lovely comments

  • Reply Jenny July 15, 2015 at 4:25 AM

    I have had the pleasure of tasting this tart on numerous occasions. It’s absolutely fabulous. 10/10 for this recipe. 5 stars is not enough

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