The almond tart is a simple, fragrant dessert perfect for any occasion, from breakfast to snack time to after-dinner dessert. Its crumbly base combines with a soft, almond-rich filling, creating an irresistible balance between sweetness and texture. It’s an easy recipe accessible to everyone, ideal when you want to make a soft almond tart that captivates at first bite.
With just a few ingredients and intuitive preparation, this almond tart will become one of your favorite recipes to keep on hand. It keeps wonderfully, is perfect for gifting, and lends itself to many delicious variations.
If you’re looking for more delicious desserts, try the lemon plumcake, the cake with cream, jam, and almonds, the hot milk cake, or the 12-tablespoon apple cake.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2 tarts
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the almond tart
- 3 1/4 cups all-purpose flour
- 1 cup butter
- 1/2 cup sugar
- 2 eggs
- Half lemon zest (grated)
- 1 pinch salt
- 18 oz almonds
- 3 1/2 oz amaretti
- 8 egg whites
- 1 cup sugar
- 1 pinch salt
- 1 tbsp rum
Steps for preparing the almond tart
To make your almond tart, begin by working the flour with cold butter pieces until you achieve a sandy texture. Add the sugar, egg, and grated lemon zest, kneading quickly until a smooth dough forms. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes: this step is essential for a tart that’s crumbly yet well-structured.
Prepare the filling: Finely chop the almonds with the amaretti. Beat the egg whites until stiff, gradually adding the sugar. Gently fold in the almonds and amaretti with salt and rum (or alternatively, other citrus zest).
Roll out the dough on parchment paper. Place it in the two pans and prick the base. Pour the almond and egg white mixture into the two pans and bake in a preheated static oven at 350°F for 40-45 minutes. Then let it cool completely, remove it from the pan, and dust with powdered sugar before serving.
Prepare the filling: Finely chop the almonds with the amaretti. Beat the egg whites until stiff, gradually adding the sugar. Gently fold in the almonds and amaretti with salt and rum (or alternatively, other citrus zest).
Roll out the dough on parchment paper and place it in the pan. Prick the bottom with a fork and pour in the almond cream, leveling it well. Bake in a static oven at 350°F for about 30–35 minutes, until the surface is golden. Once cool, you can decorate your almond tart with powdered sugar or toasted almond slivers.
Variations, Tips, and Storage
Variations
Add apricot jam under the cream for an even more delicious almond tart.
Add chocolate chips to the cream for a richer version.
Use brown sugar for a more rustic flavor.
Tips
Don’t overwork the dough: it will remain more crumbly.
Allow to cool completely before slicing.
Storage
The almond tart keeps at room temperature for 3–4 days under a glass dome. You can also freeze it already sliced.
Can I use chopped almonds?
Yes, that’s perfectly fine: you’ll get an almond tart with a more rustic taste.
Can I use other nuts?
Yes, any nuts will do just fine.
Can the cream be flavored?
Of course: vanilla, lemon, or bitter almond are perfect.
Can I make it gluten-free?
Yes, use a gluten-free dough and certified almond flour.
