Almond Tart

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.

• Prep: 20 min
• Cook: 35 min
• Difficulty: Easy
• Calories: 541
• Protein: 10 g
• Carbs: 46 g
• Fat: 37 g

Ingredients

• 0.7 pc Sweet shortcrust pastry ( ready to use )
• 66.7 g Minimum butter sweet ( softened, at room temperature )
• 66.7 g White sugar
• 1.3 pc Egg ( whole )
• 0.7 tsp Vanilla extract
• 1.3 tbsp Apricot jam (extra or classic) ( slightly warmed )
• 66.7 g Almond powder
• 20 g Slivered almonds

Instructions

1. Preparing the base

   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. Creaming the mixture

   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. Binding the filling

   Add the eggs one by one, mixing vigorously. Pour in the almond powder and mix with a spatula until the filling is homogeneous.

4. Baking and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature under a cover or 5 days in the refrigerator.