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.
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.
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.
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.
- 1 cup flour
- 60g butter
- 2 Tblsp castor sugar
- ½ tsp baking powder
- 1 egg
- 150g butter
- 4 Tblsp milk
- 8 Tblsp sugar
- 2 tsp vanilla essence
- 100g flaked almonds
- Mix the flour, butter, sugar and baking powder together with the beaten egg in a food processor.
- Press into a greased pastry case or baking dish.
- This pastry is very soft, but crisps up beautifully once cooked.
- 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.
- Sprinkle the raw nuts over the pastry and pour the filling over the uncooked pastry and nuts.
- 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.
- Allow to cool and then remove from the tin.
- Sprinkle with icing sugar once cooled.