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1
Preheat the oven to 350.
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2
In a medium bowl, whisk the flour with the baking powder and salt.
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3
In a bowl, using a handheld electric mixer, beat the butter with the sugar until light and fluffy.
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4
Add the egg and beat well.
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5
Gradually add the flour mixture and beat until incorporated, then stir by hand to blend thoroughly.
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6
Scrape the dough into a 9-inch tart pan with a removable bottom.
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7
Using a piece of plastic wrap, pat the dough into the pan in an even layer.
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8
Bake for about 20 minutes, or until the pastry is firm and golden brown.
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9
Transfer to a rack to cool completely.
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10
Leave the oven on.
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11
Spread the sliced almonds on a baking sheet and toast in the oven for about 4 minutes, or until golden brown.
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12
In a small saucepan, cook the sugar and butter over low heat, stirring, until the mixture turns light brown, about 3 minutes.
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13
Slowly add the milk and cook, stirring, until the mixture is smooth.
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14
Remove the pan from the heat and stir in the sliced almonds.
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15
Spread the topping over the tart base and bake for 10 minutes, or until sizzling and set.
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16
Let cool slightly.
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17
Cut the tart into wedges and serve warm or at room temperature.
