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Almond Tart Louisa Hasen For the crust: ½ cup butter (melted) ½ cup sugar 1 egg 2 tsp. milk 1½ cups self-raising flour For the filling : ½ cup sugar ½ cup butter 1 cup slivered almonds 2 Tbsp. milk For the crust: mix all the ingredients, spread in a greased and floured pie dish or tart pan, making room in the center for the filling. Use a spatula or wet fingers to spread the dough. For the filling: mix all the ingredients and simmer for 3 to 4 minutes. Pour into the crust and bake at 350o for 20 to 25 minutes. Note: I met Louisa, a potter who had some association with the Art Gallery, through Suzanne Gouvernet. She made the tart for us for lunch one day. Her family owned a cork farm in Portugal. She went back there to live with her American husband who wanted to become a cork farmer, not really her choice. I was sorry to see her go. |
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