Make Ahead


November  5, 2010
0 Ratings
  • Serves 8
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. Almonds are gifts in many cultures and they are always available and not dependent on seasonal whims of nature. It is quick and easy to make, one of my favorite desserts, and if there is any left over, delicious for breakfast. —dymnyno

What You'll Need
  • 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
  • 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 8 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.

See what other Food52ers are saying.

  • Oui, c'est bon
    Oui, c'est bon
  • bonbonmarie
  • Lizthechef
  • gingerroot
  • lapadia

24 Reviews

Oui, C. October 27, 2014
So you are using 1.5 cups of almond meal?
bonbonmarie October 31, 2013
going into the "must try" folder!
Lizthechef October 28, 2013
I can vouch for its delicious-ness...
une F. February 26, 2013
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.
gingerroot March 5, 2011
What a beautiful tart!
pch November 25, 2010
How much sugar goes in the shortbread??
dymnyno November 25, 2010
I did not put any sugar in the crust...the almonds are sweet enough and the filling is very sweet.
lapadia November 12, 2010
Love almonds, this looks and sounds delicious and I thank you for sharing it!
SallyCan November 12, 2010
Nice. Looks perfect for a brunch.
theyearinfood November 9, 2010
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.
dymnyno November 9, 2010
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.
theyearinfood November 9, 2010
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!)
Margy@hidethecheese November 9, 2010
This sounds delicious. I swoon for almonds in just about any form, so this looks fabulous.
dymnyno November 9, 2010
Thanks, Margy, I am an almond nut too!
Midge November 8, 2010
This is beautiful, dymnyno.
MadeInMaine November 7, 2010
I wonder if this would this be okay with all almond flour, leaving out the regular, for gluten intolerance.... anyone?
dymnyno November 7, 2010
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.
cheese1227 November 7, 2010
Love this. Maybe with some poached fruit??
dymnyno November 7, 2010
I thought of pears...but decided to keep it simple.
Sagegreen November 6, 2010
Gorgeous, too!
drbabs November 5, 2010
Can I have some now please?
Lizthechef November 5, 2010
Hear the printer busy at work? Fabulous fall recipe!
Lizthechef November 5, 2010
I love this - easy, clean flavors for a fall or winter dinner party. Thumbs up!
dymnyno November 5, 2010