Almond Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 66.7 gUnsalted butter (softened, at room temperature)
- 66.7 gWhite sugar
- 1.3 pcEgg (whole)
- 0.7 tspVanilla extract
- 1.3 tbspApricot jam (extra or classic) (slightly warmed)
- 66.7 gAlmond powder
- 20 gSlivered almonds
Method
A crumbly shortcrust pastry topped with a moist, golden almond cream. The aroma of browned butter and toasted nuts fills the kitchen as it comes out of the oven.
- 1
Preheat the oven to 180°C. Roll out the shortcrust pastry and line a tart tin. Prick the base with a fork to prevent the dough from rising during baking.
- 2
In a mixing bowl, work the softened butter with the white sugar until you get a smooth cream texture. Stir in the vanilla extract.
- 3
Add the eggs one by one, mixing vigorously. Pour in the almond powder and mix with a spatula until the filling is homogeneous.
- 4
Pour the cream onto the tart base. Sprinkle with slivered almonds. Bake for 30 to 35 minutes: the filling should be firm in the center and the pastry edges well-colored. Once out, glaze with a thin layer of apricot jam for shine.
Frequently asked questions
How do you get this dish right?
- The butter must be softened, not melted, to maintain a creamy texture.
- If the crust browns too quickly, cover it with foil towards the end of baking.
- Let it cool completely before slicing so the cream sets properly.
How long does this dish keep?
Keeps for 3 days at room temperature under a cover or 5 days in the refrigerator.
