Caramelised garlic tart with an almond flour base from The Guardian Cook supplement, May 4, 2013 (page 2) by Jasmine Hemsley and Melissa Hemsley

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Notes about this recipe

  • Melanie on June 28, 2014

    This was really delicious. I selected this recipe due to the almond crust (catering for gluten free) - the crust stuck together much better than I had expected. I used 2 of the 3 suggested heads of garlic although mine were quite large. Recipe worked really well, the only thing that took longer than suggested was the initial simmering of garlic in water. I chopped the pumpkin into chunks for roasting to speed the process up.

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