Ingredients
Pastry:
- 130 g flour
- 1/2 ts baking powder
- 50 g butter
- 50 g sugar
- 1 egg
- 1 pinch salt
Almond topping:
- 150 g slivered almonds
- 100 g sugar
- 100 g butter
- 20 g milk
Preparation
1. With the help of a 24cm lid, cut out 2 circles of baking paper that is approx. 2 cm bigger (approx. 28 cm in diameter).
2. Place all ingredients for the dough in a bowl, mix together with your hands until it forms into a soft dough.
3. Place the dough between the cut out baking paper and roll out the dough into a 22 cm circle, freeze the dough until needed. Line the bottom of the pot with 1 baking paper.
4. For the almond topping, mix well together with your hands all the ingredients. Spread evenely the almond mixture on top of the baking paper circle inside the pot.
5. Place pot on the Navigenio, heat the pot on level 6 up to the vegetable window to bring the almond topping to a boiling point.
6. Open lid, switch to level 3, stir the bubbling caramel with a wooden spoon maximum 4 minutes, until you have an homogeneous very light brown almond topping.
7. Place immediately the pot on the inverted lid, carefully place the frozen dough over the caramelized almonds. Place the Navigenio overhead switch to low level and bake for 14 minutes until golden brown.
8. Allow the tart to cool slightly inside the pot, while warm turn it out of the pan with the help of a cake plate. Remove carefully the baking paper. Serve the almond tart when it has cooled down.
Tip
- Tart can be served alone, with ice cream or cream.
- This tart has a buttery base and a caramelized crunchy topping, this simple Portuguese almond tart is sure to be a family favourite.
- It is important that the dough pastry is frozen when placing it over the almond caramel, therefore remove from the freezer only when needed.
This recipe has been tested and approved by AMC.
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