Portuguese Almond Tart Gluten Free
Sweet Rich Almond Tart … a sliver satiates. Serve with a dollop of unsweetened creme fraiche or whipping cream if you like. But this is a great company dessert that really does best without any additional topping. A sprinkle of powdered sugar for presentation and a great cup of strong coffee is all you need.
Yes, lots of fresh eggs. The girls have been busy!
Recipe
Preheat oven to 325 degrees F
Baking time about one hour
1 Cup (processed) rolled oats (not instant or fast cooking oats)-process until oats are similar to fine bread crumbs
2 Cups skinless almonds-process until similar to fine bread crumbs
2 2/3 Cup granulated sugar
6 Egg yolks
4 Whole eggs
1/3 Cup butter-salted*
1/2 Teaspoon cinnamon
1 Teaspoon vanilla
In a saucepan add one cup of water with the sugar. Heat over medium heat until sugar dissolves, stirring constantly. Turn to simmer just at boiling and cook 10 minutes without stirring.
Prepare a 9 inch cake pan-grease with butter and use parchment paper cut to fit the bottom … butter under the parchment and the top of it too. Sprinkle the bottom (over parchment) with 2-3 tablespoons of the ground oats. False bottom tart pan can be used, however; the sides must be at least an inch and a half tall. Also, a tart pan may leak … place on a cookie sheet to protect your oven.
Place the dry ingredients into medium bowl, almond meal, remainder of ground oats, cinnamon and *a sprinkle of salt if using unsalted butter.
Beat eggs by hand and add vanilla. Beat to mix.
When the sugar has cooked to a syrup remove from heat, add the butter and stir until melted and blended. Cool slightly.
Pour the syrup butter mixture into the dry ingredients and stir. The mix will be thin. Add the egg vanilla mixture and thoroughly mix. Pour into prepared pan and bake for 1 hour. Cool before serving.
