The almond tart is a delicious dessert that strongly resembles Sicilian almond pastries.
The taste of the almond is distinctly captured within this delightful, soft, and tasty dessert suitable for the whole family.
Excellent for breakfast to start the day thanks to the energy boost provided by the nuts, this tart is also wonderful for a snack or as an after-meal dessert.
A delight for the palate that must necessarily be tasted by almond lovers.
Simple to make, you can decide whether to use flour or whole almonds and blend them.
My mother often prepared it, especially on trips to the mountains or countryside.
The absence of cream makes it very suitable for transportation.
As I love almonds so much, I start preparing it at the end of summer when almond production begins, and sometimes, to give it a fresher look, I keep it in the fridge and serve it with a scoop of vanilla ice cream.
In winter, however, I often serve it with a drizzle of melted chocolate on top.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 538.52 (Kcal)
- Carbohydrates 48.86 (g) of which sugars 35.14 (g)
- Proteins 10.82 (g)
- Fat 33.14 (g) of which saturated 6.28 (g)of which unsaturated 5.95 (g)
- Fibers 5.68 (g)
- Sodium 116.78 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup cup almond flour
- 1 cup cup powdered sugar
- 1/2 cup cup butter
- 1/2 teaspoon vanilla extract (or half a packet of vanillin)
- 1/2 egg (beaten)
- 1 teaspoon teaspoon baking powder
- 1 pinch salt
- 2 cups cups almond flour (or blanched almonds)
- 1 3/4 cups powdered sugar (or granulated)
- 2 eggs (+ half beaten egg)
- 1 lemon zest (untreated)
- 1 teaspoon teaspoon baking powder
- 1 teaspoon vanilla extract (or half a packet of vanillin)
- 1 pinch salt
- 1/2 cup cup almonds (with skin)
- to taste powdered sugar
Tools
- 1 Spatula silicone
- 1 Pan for tarts or cakes diameter 11 inches
- 1 Rolling Pin
- 1 Blender or mixer
Preparation
To prepare the tart with shortcrust pastry and almond filling, knead together the all-purpose flour and almond flour (or whole blanched almonds and blended), powdered sugar, softened butter in cubes, half a teaspoon of vanilla essence, baking powder, fine salt and half beaten egg.
Knead quickly and wrap the obtained dough in plastic wrap, let it rest in the fridge for at least an hour.
After this time, using the rolling pin, roll out the entire dough between two lightly floured sheets of parchment paper.
Use it to line the baking pan, molding the edges well so they are high and free from folds in the parchment paper.
Alternatively, use a greased and floured springform pan.
Prick the base using a fork.
To prepare the filling, in a bowl work with a silicone spatula, the almond flour with powdered sugar, (or blend whole blanched almonds and granulated sugar together), the eggs, the zest of an untreated lemon, the baking powder, and a scant teaspoon of vanilla essence.
Pour the filling into the almond shortcrust shell, level it.
Decorate as desired with 1/2 cup of almonds chopped with the skin and bake in a preheated oven at 350°F, middle-lower part of the oven, static mode.
If it takes on too much color on the surface, cover the top of the cake with an aluminum foil sheet.
Bake for about 25/30 minutes.
Remove the cake from the pan only when it has cooled down and is therefore less delicate.
The tart with shortcrust pastry and almond filling is now ready.
When cold, if desired, dust with a little powdered sugar so as not to hide the almond decoration.
Storage
Store under a glass dome or inside an airtight container for cakes, at room temperature or in the fridge, for about 3 days.
Store under a glass dome or inside an airtight container for cakes, at room temperature or in the fridge, for about 3 days.
Here is a selection of products definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
