Almond Caramel Pie
- 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
- In a bowl, mix the sugar and the butter until soft and creamy, and then add the eggs, flour and baking powder.rnrnLine the moulds and bake in a medium hot oven (180u0b0C), for about 15 minutes, or until golden.rnrnRemove 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.
pie crust, caster sugar, flour, eggs, butter, baking powder, filling, caster sugar, butter, milk, almonds
Taken from food52.com/recipes/8637-almond-caramel-pie (may not work)