SWEDISH ALMOND TART
Almond paste topped with the sweetness and crunch of caramelized, glazed almond bits – Swedish Almond Tart simply delivers a luxurious taste of ALMOND in every bite!
The Swedish Almond Tart (Toscabit) is like a ‘spin-off’ of the Swedish Almond Cake. Both use almond paste, but the main difference is, this being a tart, there is a pastry dough at the bottom. I’ve seen some where they just sprinkle crushed nuts on top, but my favorite is where they mix the sliced almonds with caramelized sugar and add some more glaze on top. YUM!
I’m sure by now you have noticed that Swedes love using almond paste. Yep, you see them in most of their sweets. Other than cardamom, I reckon it’s the next best thing for treats. 🙂
For the Swedish Almond Tart, you use exactly the same kind of almond paste that you use in this other Swedish treat. Personally, I always make more than what’s required and I just store them in the refrigerator (or freeze them for longer storage). When it’s time for me to use them, I add a tiny bit of milk just to loosen it up – just a teeny bit, it goes a long way (promise!).
Ingredients
Instructions
for full recipes please see : foodandjourneys.net
The Swedish Almond Tart (Toscabit) is like a ‘spin-off’ of the Swedish Almond Cake. Both use almond paste, but the main difference is, this being a tart, there is a pastry dough at the bottom. I’ve seen some where they just sprinkle crushed nuts on top, but my favorite is where they mix the sliced almonds with caramelized sugar and add some more glaze on top. YUM!
I’m sure by now you have noticed that Swedes love using almond paste. Yep, you see them in most of their sweets. Other than cardamom, I reckon it’s the next best thing for treats. 🙂
For the Swedish Almond Tart, you use exactly the same kind of almond paste that you use in this other Swedish treat. Personally, I always make more than what’s required and I just store them in the refrigerator (or freeze them for longer storage). When it’s time for me to use them, I add a tiny bit of milk just to loosen it up – just a teeny bit, it goes a long way (promise!).
Ingredients
- 1 pc 8-inch pie/tart dough
- Almond Paste (see below)
- 100 grams almonds, slivered/sliced
- 75 grams butter, unsalted
- 75 grams cream
- 50 grams sugar
- 50 grams golden syrup
- butter, for greasing pan
Instructions
- In a small pan, combine almonds, butter, cream, sugar and syrup. Bring to a slow boil and let the sugar completely dissolve. Keep the heat on medium-low and stir occasionally to make sure that it does not burn. Take off the heat once the sauce has thickened a bit.
- Preheat oven to 180 degrees C (375 degrees F).
- Grease an 8-inch pan and arrange the pie/tart dough on it.
- .............................
for full recipes please see : foodandjourneys.net