This classic French Almond Tart is a refined yet approachable dessert that highlights the rich flavor of almonds in every bite. With its crisp sweet pastry crust, soft almond cream filling, and golden flaked almond topping, this tart delivers an elegant balance of textures and flavors that feels bakery-worthy while still being achievable at home.
Why You’ll Love This Recipe
This tart is perfect if you love almond-based desserts with a delicate sweetness and buttery richness. The pâte sucrée crust bakes up crisp and tender, while the almond cream stays moist, fragrant, and lightly spongy. It is ideal for dinner parties, afternoon tea, or special occasions, yet simple enough to make ahead. The recipe is versatile, freezes well, and can easily be adapted with fruits or flavor variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pâte sucrée crust
Unsalted butter, very soft: 100 g
Powdered sugar, sifted: 50 g
Large egg, at room temperature: 1
Almond meal or almond flour: 40 g
All-purpose flour: 200 g
Fine table salt: 1 pinch
For the almond cream filling
Unsalted butter, very soft: 150 g
Powdered sugar, sifted: 150 g
Large eggs, at room temperature: 3
Almond meal or almond flour: 150 g
For the topping
Flaked almonds: 50 g
Powdered sugar for dusting: optional
Directions
Prepare the pâte sucrée crust by creaming the soft butter and powdered sugar until smooth and pale. Add the egg and almond meal and mix until combined. Incorporate the flour and salt and mix just until a rough dough forms. Bring the dough together gently without overworking it.
Flatten the dough into a disc between two sheets of parchment paper and roll it to about 4 mm thickness. Chill for at least 1 hour until very firm. Line a 24 cm tart tin with the chilled dough, pressing it carefully into the edges. Trim the excess and refrigerate for at least 3 hours or overnight.
Preheat the oven to 160°C. Dock the chilled crust with a fork and place it in the freezer while the oven heats. Par-bake the crust for 16 to 18 minutes until dry to the touch, then let it cool completely.
To make the almond cream, cream the butter and powdered sugar until very light and fluffy. Add the eggs one at a time, mixing well after each addition. Gently mix in the almond meal until a thick paste forms.
Spread the almond cream evenly into the cooled tart shell. Sprinkle the flaked almonds over the surface. Bake at 160°C for 30 to 40 minutes, until the filling is set and the top is golden. Allow the tart to cool fully before removing from the tin. Dust with powdered sugar if desired before serving.
Servings and timing
Servings: 10 slices
Preparation time: 1 hour
Cooking time: 45 minutes
Resting and chilling time: about 5 hours
Total time: approximately 6 hours 45 minutes
Variations
You can replace the almond meal with hazelnut meal for a deeper, nutty flavor. Adding a small amount of cinnamon, cardamom, or nutmeg to the almond cream brings warmth and complexity. A thin layer of fruit jam spread over the crust before adding the almond cream creates a Bakewell-style tart. Fresh fruits such as pears, apricots, raspberries, or peaches can be arranged on top of the cream before baking for a fruity version.
Storage/Reheating
The tart can be kept at room temperature for up to one day or stored in the refrigerator for up to three days. For longer storage, wrap the fully cooled tart tightly and freeze for up to one month. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheating is not necessary, but a short warm-up in a low oven can refresh the crust if desired.
FAQs
What is an almond frangipane tart?
It is a tart made with a sweet pastry crust filled with an almond-based cream that bakes into a soft, sponge-like layer.
Is almond cream the same as frangipane?
Almond cream is made from butter, sugar, eggs, and ground almonds. Traditional frangipane includes almond cream combined with pastry cream, though the terms are often used interchangeably.
Can I make this tart ahead of time?
Yes, the tart can be baked a day in advance and stored in the refrigerator until needed.
How do I know when the filling is fully baked?
The filling should be puffed, lightly golden, and set in the center when gently pressed.
Can I use almond flour instead of almond meal?
Yes, almond flour works well, though the texture will be slightly smoother.
Why did my almond cream split while mixing?
This usually happens if the butter or eggs were too cold or too warm. The mixture often comes back together once the almond meal is added.
Do I need pie weights for blind baking?
No, as long as the dough is well chilled, it should hold its shape without weights.
Can I add fruit to this tart?
Yes, many fruits pair well with almond cream and can be added before baking.
How thick should the tart crust be?
About 4 mm thickness gives the best balance between crispness and structure.
Can this tart be frozen after baking?
Yes, it freezes well when wrapped tightly and stored flat.
Conclusion
This French Almond Tart is a timeless dessert that showcases the elegance of simple ingredients handled with care. Its crisp crust, soft almond filling, and crunchy topping make it a reliable favorite for both everyday treats and special occasions. Whether served plain or customized with fruits and spices, it is a recipe worth returning to again and again.
This classic French Almond Tart features a buttery pâte sucrée crust filled with rich almond cream and topped with golden flaked almonds. It’s an elegant dessert with refined texture and flavor, perfect for both special occasions and everyday indulgence.
Ingredients
For the pâte sucrée crust:
100 g unsalted butter, very soft
50 g powdered sugar, sifted
1 large egg, at room temperature
40 g almond meal or almond flour
200 g all-purpose flour
1 pinch fine table salt
For the almond cream filling:
150 g unsalted butter, very soft
150 g powdered sugar, sifted
3 large eggs, at room temperature
150 g almond meal or almond flour
For the topping:
50 g flaked almonds
Powdered sugar for dusting (optional)
Instructions
Cream butter and powdered sugar for the crust until smooth and pale. Mix in egg and almond meal.
Add flour and salt; mix until dough just comes together. Flatten into a disc between parchment and roll to 4 mm thickness. Chill at least 1 hour.
Line a 24 cm tart tin with chilled dough, trim excess, and refrigerate for at least 3 hours or overnight.
Preheat oven to 160°C (320°F). Dock crust and freeze briefly. Par-bake for 16–18 minutes until dry. Let cool completely.
To make the almond cream, beat butter and powdered sugar until very fluffy. Add eggs one at a time, mixing well. Fold in almond meal to form a paste.
Spread almond cream into the cooled crust. Top with flaked almonds.
Bake at 160°C for 30–40 minutes, until filling is set and golden. Cool fully before removing from the tin. Dust with powdered sugar if desired.
Notes
Use almond flour for a smoother texture or almond meal for a rustic crumb.
Chill dough well to avoid the need for pie weights.
Add fruit or jam for variation.
Tart freezes well for up to 1 month.
To refresh crust, warm tart briefly in a low oven before serving.
