ALMOND LOVER'S TART

By • November 5, 2010 • 23 Comments

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Author Notes: My friend, Sara, shared an almond tart that I like and bake regularly. I have tweeked up the original recipe by making the crust a veritable almond shortbread and the custard more eggy and added more almonds. It is flaky, creamy, crunchy, rich in almond flavors and textures. It can be gluten free by using all almond meal in the crust instead of flour. It is also quick and easy. It is one of my favorite desserts and if there is any left over, delicious for breakfast.( I originally posted this recipe with a "regular" crust in March of 2010).dymnyno

Serves 8

  • CRUST
  • 3/4 cup butter, softened, not melted
  • 3/4 cup all purpose flour( or you can use 3/4 cup almond meal to make it gluten free)
  • 3/4 cup almond meal
  • 1 tablespoon almond extract
  • pinch of salt
  • FILLING:
  • 1 cup heavy cream
  • 3/4 cup superfine white sugar
  • 1 teaspoon almond extract
  • 1 teaspoon Grand Marnier or Cointreau
  • 2 large eggs
  • 1 1/2 cups sliced almonds
  1. MAKE THE CRUST: Preheat oven to 375 (oven rack in middle of oven)
  2. Mix all the crust ingredients; flour, almond meal, soft butter, almond extract and pinch of salt. ( a fork works to incorporate the butter)
  3. In a 11 inch tart pan with a removeable bottom, press the dough up the sides of the pan, and then continue to press it across the bottom of the pan .
  4. Place on a baking sheet and bake for 10 min and remove from oven.
  5. PREPARE THE FILLING: Lower the heat to 350 degrees.
  6. In a bowl or blender mix all the filling ingredients; cream, sugar, almond extract, Grand Marnier, eggs, ( except the almonds) and mix until smooth. Then stir in the almonds.
  7. Pour the filling into the crust and bake until golden...about 30 minutes.
Jump to Comments (23)

Tags: almond, creamy, Crunchy, Desserts, sweet

Comments (23) Questions (2)

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11 months ago bonbonmarie

going into the "must try" folder!

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11 months ago Lizthechef

I can vouch for its delicious-ness...

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over 1 year ago une figue de vol

Just made this for tonights dessert and it is in my top 3 tarts! It bomb proof. So very easy to make and it tastes like I slaved for an afternoon making it and it really took about 30 minutes.

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over 3 years ago gingerroot

What a beautiful tart!

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almost 4 years ago pch

How much sugar goes in the shortbread??

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almost 4 years ago dymnyno

I did not put any sugar in the crust...the almonds are sweet enough and the filling is very sweet.

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almost 4 years ago lapadia

Love almonds, this looks and sounds delicious and I thank you for sharing it!

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almost 4 years ago SallyCan

Nice. Looks perfect for a brunch.

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almost 4 years ago theyearinfood

I had an amazing Basque cake last night at a restaurant that sounds quite similar to this (also used shortbread). It was the hit of the evening.

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almost 4 years ago dymnyno

I see that you are in SF. Which Basque restaurant? I know that some Basques use a lot of almonds because they make a liquore from almonds (which I tasted in Winnamucca, NV.) Don't think that I have ever eaten at a Basque restaurant in SF or area.

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almost 4 years ago theyearinfood

Hi dymnyno - It wasn't a Basque restaurant, actually - they just featured that incredible Basque cake. It was the soft opening of a new restaurant called Beast and the Hare. (No hare on the menu last night!)

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almost 4 years ago Margy@hidethecheese

This sounds delicious. I swoon for almonds in just about any form, so this looks fabulous.

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almost 4 years ago dymnyno

Thanks, Margy, I am an almond nut too!

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almost 4 years ago Midge

This is beautiful, dymnyno.

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almost 4 years ago MadeInMaine

I wonder if this would this be okay with all almond flour, leaving out the regular, for gluten intolerance.... anyone?

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almost 4 years ago dymnyno

Yes, I think that might work ... however, it would be very crumbly...most bakers recommend using a ratio of 1 to 3 (almond to flour) when combining the two.

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almost 4 years ago cheese1227

Love this. Maybe with some poached fruit??

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almost 4 years ago dymnyno

I thought of pears...but decided to keep it simple.

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almost 4 years ago Sagegreen

Gorgeous, too!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Can I have some now please?

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almost 4 years ago Lizthechef

Hear the printer busy at work? Fabulous fall recipe!

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almost 4 years ago Lizthechef

I love this - easy, clean flavors for a fall or winter dinner party. Thumbs up!

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almost 4 years ago dymnyno

THANKS LIZ!!