A thin, crisp almond tart with a caramelised toffee-like top of sliced almonds, cream and sugar.
About this American recipe
Almond tarts with a caramel-almond topping are a classic of French and Californian home baking.
Ingredients you will need
The main ingredients are plain flour, sugar, cold butter, iced water, double cream, sugar. Exact quantities are in the recipe card below.
How long it takes
Allow 2 hr 15 min in total: 30 min of preparation, 45 min of cooking and 1 hr of resting, chilling or soaking. The recipe serves 8.
Inspired by Alice Waters
The almond tart is one of the best-known desserts from Chez Panisse, Alice Waters’ restaurant. This is our home version. Read our profile of Alice Waters.
This is our own home-kitchen version of a classic dish. It is not Alice Waters’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Almond Tart
Ingredients
Method
- Rub the flour, sugar and butter together, add the iced water and form a dough. Chill for 1 hour.
- Roll out and line a 23 cm tart tin. Blind bake at 190°C for 15 minutes until lightly golden.
- Bring the cream, sugar and salt to a boil and simmer for 2 minutes until slightly thick.
- Take off the heat and stir in the almond extract, liqueur and almonds.
- Pour into the tart case and spread evenly.
- Bake at 180°C for 25–30 minutes until deep caramel coloured. Cool before slicing.
