Description
This classic French Almond Tart features a crisp pâte sucrée crust filled with a luscious almond cream (frangipane), topped with toasted flaked almonds. Perfectly balanced with buttery, nutty flavors and a tender crumb, this elegant dessert is ideal for special occasions or a refined everyday indulgence.
Ingredients
Pâte Sucrée Crust
- 100 gr Unsalted Butter (at room temperature)
- 50 gr Powdered Sugar (sifted)
- 1 large Egg (at room temperature)
- 40 gr Almond Meal (or almond flour)
- 200 gr Plain / All-Purpose Flour
- 1 pinch Fine Table Salt
Almond Cream (Frangipane)
- 150 gr Unsalted Butter (at room temperature)
- 150 gr Powdered Sugar (sifted)
- 3 large Eggs (at room temperature)
- 150 gr Almond Meal (or almond flour)
- 50 gr Flaked Almonds
Instructions
- Prepare Pâte Sucrée Crust: Place the soft butter and sifted powdered sugar in a large bowl. With a mixer on medium speed, cream together for 2 to 3 minutes until completely smooth.
- Add Egg & Almond Meal: Add the egg and almond meal, mixing until well combined. Scrape down the sides of the bowl as needed. The mixture should be thick and slightly lumpy.
- Add Flour & Salt: Gradually add sifted flour and salt, mixing slowly until a rough dough forms. Press the crumbs between your fingers; they should stick and combine into a smooth dough.
- Shape Dough & Chill: Place the dough between two sheets of parchment paper and flatten into a thick disk. Roll out to about 4 mm (1/6 inch) thickness. Transfer to a baking sheet and chill for at least 1 hour, up to 24 hours, until very cold and firm.
- Line Tart Tin & Chill Again: Remove the top parchment and transfer the dough over a 24 cm (9.5-inch) tart tin with a removable bottom. Gently press into the edges, patching any cracks with fingertips. Trim excess dough and chill in the fridge for at least 3 hours, preferably overnight.
- Preheat Oven & Dock Pastry: Preheat oven to 160°C (325°F). Prick the bottom of the pastry with a fork to dock, then freeze for about 15 minutes while oven heats.
- Par-bake Crust: Bake the crust for 16 to 18 minutes until the bottom feels dry to the touch. Remove and cool completely on a wire rack.
- Make Almond Cream (Frangipane): Cream the very soft butter and powdered sugar together on medium speed for 3 to 5 minutes until soft, creamy and nearly doubled in volume.
- Add Eggs: Add eggs one at a time, mixing slowly and fully incorporating each before adding the next.
- Mix in Almond Meal: Gradually mix in the almond meal to form a thick, coarse almond paste.
- Fill Tart Shell: If oven is not still on, reheat to 160°C (325°F). Spread the almond cream evenly over the par-baked crust using a piping bag or spatula.
- Add Topping: Sprinkle flaked almonds evenly over the almond cream layer.
- Bake Tart: Bake for 30 to 40 minutes until the almond filling has puffed up and set, and the almonds on top turn golden brown.
- Cool & Serve: Remove from oven and cool completely on a wire rack before removing from the tart pan. Optionally, dust with icing sugar before serving.
Notes
- If the dough feels crumbly but sticks when pressed, it is the right consistency.
- Rolling the dough evenly to 4 mm ensures even baking and a tender crust.
- Patching cracks with fingertips prevents holes in the crust when baking.
- Par-baking the crust prevents sogginess from the almond cream filling.
- Adding eggs slowly prevents curdling and ensures smooth almond cream.
- Do not overmix the almond cream; it should be thick but not runny.
