Almond tart
A deliciously crisp almond tart with a buttery homemade pastry and golden caramelised filling. Baked to perfection for a satisfying dessert that can be served warm or cold.
Updated : 08 July, 2025
Easy
About 45 min.
Ingredients
For the pastry
150 grams
Flour
75 grams
Butter
60 grams
Sugar
1
Egg yolks
For the filling
225 grams
Almonds
120 grams
Butter
120 grams
Sugar
4 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use flaked almonds for the filling, it will give a softer bite to the tart.
Step 2
Preheat the oven to 190C. To prepare the pastry, combine the flour, butter, and sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 2 teaspoons of cold water, mixing until a dough forms. Roll out the dough on a floured surface to about 5mm thick, slightly larger than the base of a 24cm/9½in fluted tart tin.
Step 3
Gently press the pastry into the base and edges of the tin, extending about 1cm/½in up the sides to create a shallow rim. Cover with cling film and chill in the fridge for at least 30 minutes.
Step 4
After chilling, remove the cling film and lightly prick the base with a fork. Line the pastry with baking paper and fill with baking beans or lentils. Bake for 15 minutes, then remove the beans and paper and return the base to the oven for a further 3-4 minutes to dry it out without letting it colour.
Step 5
For the filling, toast the almonds in a dry frying pan over medium-high heat for 2–3 minutes until golden. Set aside. In the same pan, combine butter, sugar, and milk over medium heat. Once the sugar has dissolved and butter melted, bring to a boil and let it boil for 1 minute. Stir in the toasted almonds and mix thoroughly.
Step 6
Pour the almond mixture into the prepared pastry case and bake for 15-20 minutes until the top is a rich golden-brown. Allow to cool before serving, either warm or cold.