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Portuguese Almond Tart

A lovely, simple tart with a rich, buttery base – somewhere between a butter cookie and a very dense pound cake – and a crunchy caramelized nut topping. An excellent dessert for those who like their sweets rich but not cloying.

Yield: 12 servings

For the base:
125g (1 stick) unsalted butter, softened
200g (1 cup) sugar
2
eggs
½
tsp. vanilla extract, or seeds scraped from ½ large plump vanilla bean
Pinch salt
200g (1 ½ cups) AP flour
For the topping:
125g (1 stick) unsalted butter, softened
60g (¼ cup) heavy cream
150g (¾ cup) sugar
200g (2 cups sliced almonds

Heat the oven to 350°F. Grease aa 11— or 12-inch fluted tart pan with a removable bottom. Grease the hollows of the fluted edge especially well, as the topping part of the tart will stick.

For the base:
Cream together butter and sugar. Beat in eggs and vanilla. Blend in salt and flour. Spread evenly over bottom of tart pan. Bake for 20 minutes or until lightly browned. Let cool out of the oven for about 30 minutes. Increase oven temp to 400°.

For the topping:
Cream together butter and sugar. Beat in cream. Blend in almonds. Spread evenly over top of cooled baked cake. Bake for 20 minutes or until topping is bubbling and browned. Cool completely before serving, but serve at room temperature.