The almond tart is an elegant and fragrant dessert, perfect for those who love delicate yet decisive flavors. With its crumbly shortcrust pastry base and a rich almond filling, this tart wins you over at the first bite thanks to its soft texture and enveloping taste. It is ideal for accompanying an afternoon tea, concluding a dinner in style, or simply pampering yourself with something special. If you’re looking for other delicious desserts, try the lemon plumcake, the cream jam and almond cake, the hot milk cake, or the 12-tablespoon apple cake.
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OTHER TARTS
- Difficulty: Easy
- Cost: Inexpensive
- 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
- 2/3 cup sugar
- 2 eggs
- Half lemon peel (grated)
- 1 pinch salt
- 4 1/3 cups almonds
- 3 1/2 oz amaretti
- 8 egg whites
- 1 cup sugar
- 1 pinch salt
- 1 tbsp rum
Tools
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- 2 Baking Pans 8×10
- Electric Whisks
- Choppers
Steps for preparing the almond tart
Prepare the pastry: in a bowl, place the butter cut into cubes. Add the flour and start working with your fingertips. Add the sugar, whole eggs, salt, grated lemon peel, and work until you have a homogeneous mixture. Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the filling: Finely chop the almonds with the amaretti. Beat the egg whites until stiff, gradually adding the sugar. Gently incorporate the almonds and amaretti with salt and rum (or alternatively, more citrus peel).
Roll out the pastry on parchment paper. Place it in the two baking 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 (180°C) and cook for 40-45 minutes. Let it cool completely, remove from the pan, and dust with powdered sugar before serving.
Storage
You can keep it for two to three days under a glass dome.
