Author Notes
this dessert is probably one of my fondest memories. It was the dessert my grandmother, on my fathers side, would always do when she’d come to visit, or when we went to stay with her. It was pure joy, and ever since she passed away, no one in our family baked it again. It was too special.
On our last visit to my husbands grandmother house, I copied a couple of recipes from her old cookbook, and asked her about a recipe for almond caramel pie. And there it was.
I baked it once, and ate it straight from the oven. And for a split second, she was there, again.
—ines_portugal
Ingredients
- pie crust
-
8 tablespoons
caster sugar
-
8 tablespoons
flour
-
2
eggs
-
5 tablespoons
butter
-
1 teaspoon
baking powder
- for the filling
-
5 tablespoons
caster sugar
-
6 tablespoons
butter
-
3 tablespoons
milk
-
150g
peeled and sliced almonds
Directions
-
In a bowl, mix the sugar and the butter until soft and creamy, and then add the eggs, flour and baking powder.
Line the moulds and bake in a medium hot oven (180ºC), for about 15 minutes, or until golden.
Remove from the oven and let it cool for half an hour.
-
Meanwhile, you can start on the filling. Put the butter, milk, sugar and almonds in a pan on a medium heat and let it cook until the mixture is sticky and golden – make sure you stirr often so that it does not stick to the bottom of the pan. Remove from heat, and spread the caramel almonds on top of the cooked crust and put it back in the oven for 10 minutes until it is golden. Remove and let ir cool. Serve it with creme fraiche or lemon whipped cream.
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