Go Back

Almond Tart

A thin, crisp almond tart with a caramelised toffee-like top of sliced almonds, cream and sugar.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resting 1 hour
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 200 g plain flour
  • 1 tbsp sugar
  • 115 g cold butter cubed
  • 3 tbsp iced water
  • 150 ml double cream
  • 150 g sugar
  • 1 pinch salt
  • 1 tsp almond extract
  • 1 tbsp Grand Marnier (optional)
  • 150 g sliced almonds

Method
 

  1. Rub the flour, sugar and butter together, add the iced water and form a dough. Chill for 1 hour.
  2. Roll out and line a 23 cm tart tin. Blind bake at 190°C for 15 minutes until lightly golden.
  3. Bring the cream, sugar and salt to a boil and simmer for 2 minutes until slightly thick.
  4. Take off the heat and stir in the almond extract, liqueur and almonds.
  5. Pour into the tart case and spread evenly.
  6. Bake at 180°C for 25–30 minutes until deep caramel coloured. Cool before slicing.

Notes

Put a tray under the tart. The filling can bubble over and burn on the oven floor.