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1
(Optional): Toast the almonds in a frying pan or oven until they have a faint color, to make them fragrant and crunchy.
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2
Mix sugar into softened butter, add in the egg a bit at a time, and then add in the cake flour.
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3
Wrap with plastic wrap and let sit in the fridge for 30 minutes.
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4
Place the sable dough into the pan, and use weights or ramekins to keep it from swelling up.
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5
Bake at 180C for 10 minutes, remove the weights, and bake for an additional 10 minutes, until it turns golden brown.
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6
Place all of the ingredients aside from the almonds in a pot.
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7
If you have a digital scale, you can measure out everything in the pot.
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8
Bring to a simmer over medium heat while taking care not to let it burn, and reduce until it becomes cloudy (simmer for approximately 1 minute).
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9
After reducing, add in the almond slices, and bring to a simmer once more while stirring to keep it from burning, about 1-2 minutes.
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10
Pour into the baked tart, and evenly spread out the almonds.
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11
Bake at 200C for about 15~20 minutes, until golden brown.
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12
Remove from the mold while it is still warm.
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13
After it has cooled, cut into your desired sizes.
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14
You don't have to worry about rushing to cut it if you made it in a tart pan.
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15
Extra: When baking on a cookie sheet, line the sheet with aluminum foil or parchment paper, and bake for about 20 minutes without using any weight.
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16
The rest is the same.
