Toscapaj (Swedish Almond Caramel Pie)

Here in Sweden (or maybe I should say "Here in Scandinavia"?) we have something called tosca. Tosca refers to a delicious, briefly boiled almond caramel topping that can be used to crown cakes, pastries and more. Here it is combined to a yummy pie with pine nuts. *

I have chosen to use pine nuts instead of almonds today, but you can almost use whatever kinds of nuts for this recipe. It will taste delicious anyway! For this recipe I have also used a rectangular pie tin instead of a round pie tin. But if you want to use a round pie tin it should be about 28 cm in diameter. *

Ingredients: Shortcrust pastry • 125 grams butter • 4 deciliters all-purpose flour • ½ teaspoon baking powder • 1 tablespoon caster sugar Filling • 200 grams pine nuts (or almonds, or hazelnuts...) • 200 grams almonds • 200 grams butter • 2 deciliters caster sugar • 4 tablespoons all-purpose flour • 4 tablespoons whole milk How to do: 1. Melt the butter and let it cool slightly. Add flour, baking powder and sugar. 2. Work it quickly into a dough. Push it out into a rectangular pie tin, about 35x11 cm. Place it in the fridge while you make the filling. 3. Toast the pine nuts in a roasting pan in the oven at 250° Celsius for a few minutes. Keep an eye on them, because they can get burned very easily! 4. Blanch and peel the almonds. Place the nuts and the almonds in the prepared pie tin. Reduce the oven temperature to 200° Celsius. 5. Mix butter, sugar, flour and milk in a saucepan and simmer it all over low heat until the butter is melted and everything is well combined. Pour it over the nuts and spread it evenly. 6. Bake in middle of the oven at 200° Celsius for about 25 minutes. Done!

#Pies #Recipes #Caramel