1 egg
1 tsp. vanilla
1 cup all purpose flour
1 tsp. traditional yeast or instant yeast for bread
1/4 tsp. salt
1 cup sliced blanched almonds
1/2 cup granulated sugar
1/2 cup unsalted butter
3 tbsp. milk
1/3 cup granulated sugar
1/2 cup melted unsalted butter

Preparation Time 20 minutes
Baking Time 25 minutes

Makes 12 to 16 Slender Wedges

Recipe from Heather
 

1. Preheat oven to 375 dgrees. Butter a 9 1/2" spring form pan. In a large mixing bowl, stir 1/3 cup sugar with 1/2 cup melted butter. Beat in egg and vanilla. Add flour, yeast and salt. Mix just until a soft dough forms. Place dough in prepared pan. Pat out evenly. Let stand, uncovered, while making topping. 

2. Place sliced almonds, 1/2 cup sugar, 1/2 cup butter and milk in a large saucepan set over medium heat. Bring to a boil, uncovered and stirring occasionally. Boil vigorously, still stirring occasionally, until bubbles of caramel appear thicker, from 6 to 7 minutes. Carefully pour topping over base. If necessary, distribute nuts evenly with a fork. Bake in center of oven until a deep golden color, about 25 minutes.

3. Place on a rack. After 10 minutes, run a thin knife around edge of spring form pan and remove sides. When cool, use a sharp heavy knife to cut tart into wedges. Tart will keep well, covered, at room temperature for 2 days or it can be frozen for up to 1 month.