Description
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.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 18g
- Sodium: 50mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
