The Golden Almond Dream Tart is an elegant and comforting dessert, blending a buttery pastry crust with a rich almond cream (frangipane) filling. Topped with sliced almonds and a light dusting of powdered sugar, this tart is golden, nutty, and delicately sweet—perfect for afternoon tea, special occasions, or a cozy evening indulgence.
Why You’ll Love This Recipe
This tart strikes the ideal balance between sophistication and ease. The shortcrust pastry is tender yet crisp, and the frangipane filling is rich with almond flavor and a soft, cake-like texture. The optional lemon zest adds a whisper of brightness. It’s as beautiful as it is delicious, and with simple ingredients, it’s entirely achievable in a home kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
all-purpose flour
unsalted butter, cold and cubed
powdered sugar
egg yolk
cold water
For the Almond Cream Filling (Frangipane):
unsalted butter, softened
caster sugar
eggs
almond flour (ground almonds)
all-purpose flour
vanilla extract
lemon zest (optional)
Topping:
sliced almonds
powdered sugar (for dusting)
Directions
Make the Crust
In a mixing bowl, rub the cold, cubed butter into the flour and powdered sugar using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Add the egg yolk and 1 tablespoon of cold water. Mix gently, adding more water if needed, just until the dough comes together.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Prepare the Tart Shell
Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart tin.
Press the dough into the tart pan, trim the edges, and prick the bottom with a fork. Chill for another 15 minutes.
Blind Bake
Preheat the oven to 180°C (350°F).
Line the tart shell with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, then remove weights and parchment. Bake for an additional 5 minutes. Let the shell cool slightly.
Make the Almond Filling
In a bowl, cream the softened butter and caster sugar together until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the almond flour, all-purpose flour, vanilla extract, and lemon zest (if using) until smooth.
Fill and Bake
Spoon the almond cream into the pre-baked tart shell and spread evenly.
Sprinkle sliced almonds over the top.
Bake for 25–30 minutes, or until the filling is golden and set.
Serve
Allow the tart to cool to room temperature. Dust with powdered sugar just before serving.
Servings and timing
Servings: 8–10
Prep Time: 30 minutes
Chill Time: 45 minutes
Bake Time: 45–50 minutes
Total Time: About 2 hours
Calories: Approximately 340–380 kcal per slice
Variations
Fruit Addition: Press sliced pears or plums into the almond cream before baking for a fruit-and-nut tart.
Chocolate Twist: Add a thin layer of melted dark chocolate over the tart base before filling.
Gluten-Free Version: Use a gluten-free flour blend for the crust and almond filling.
Citrus Swap: Replace lemon zest with orange zest for a warmer citrus flavor.
Honey Glaze: Brush the tart with a warm honey glaze after baking for extra shine.
storage/reheating
Store the tart in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Allow refrigerated tart to come to room temperature before serving. For best texture, avoid microwaving.
FAQs
Can I make the tart shell ahead of time?
Yes, the dough can be made and chilled up to 2 days ahead, or frozen for up to a month.
What is the best way to heat-treat almond flour?
No need—almond flour is safe to use as-is and doesn’t require heat treatment like regular flour in no-bake recipes.
Can I use a food processor to make the crust?
Yes, pulse the dry ingredients with butter, then add egg yolk and water until the dough just comes together.
How do I prevent a soggy bottom?
Chilling the dough and blind baking the crust ensures it remains crisp when filled and baked.
Can I use a tart pan with a removable bottom?
Yes, it makes removal and presentation much easier.
Is there a substitute for almond flour?
Finely ground blanched almonds can be used. Do not substitute with regular flour as it will change the texture.
Can I make this tart in advance?
Absolutely. It tastes even better the next day as the flavors meld.
What should I serve with this tart?
Pair with a dollop of crème fraîche, whipped cream, or a spoon of berry compote.
How do I know when the filling is fully baked?
The tart should be golden on top and firm in the center—no wobble when gently shaken.
Can I freeze the baked tart?
Yes, cool completely, wrap tightly, and freeze for up to 1 month. Thaw at room temperature before serving.
Conclusion
The Golden Almond Dream Tart is a timeless dessert that blends rich almond flavor with a tender, buttery crust. Beautifully golden and finished with a dusting of powdered sugar, it’s perfect for both special occasions and everyday elegance. With its inviting texture and warm, nutty flavor, this tart is sure to become a beloved favorite.
Golden Almond Dream Tart
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
Description
This Golden Almond Dream Tart is an elegant, bakery-worthy dessert featuring a buttery shortcrust base filled with rich almond frangipane and topped with toasted sliced almonds. Perfect for afternoon tea, brunch, or festive gatherings, it’s simple to make yet stunning to serve—lightly dusted with powdered sugar for a final golden touch.
Ingredients
For the Crust:
• 200 g all-purpose flour
• 100 g unsalted butter, cold and cubed
• 50 g powdered sugar
• 1 egg yolk
• 1-2 tbsp cold water
For the Almond Cream Filling (Frangipane):
• 100 g unsalted butter, softened
• 100 g caster sugar
• 2 eggs
• 100 g almond flour (ground almonds)
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract
• Optional: Zest of 1/2 lemon
Topping:
• Handful of sliced almonds
• Powdered sugar, for dusting
Instructions
Make the Crust:
-
Rub cold butter into flour and powdered sugar until the mixture resembles breadcrumbs.
-
Mix in egg yolk and enough cold water to form a soft dough. Shape into a disk, wrap, and chill for 30 minutes.
Prepare the Tart Shell:
-
Roll out the dough and press into a 9-inch tart tin. Trim excess, prick base with fork, and chill for another 15 minutes.
Blind Bake:
-
Preheat oven to 180°C (350°F).
-
Line tart shell with parchment, fill with baking weights. Bake for 15 minutes, then remove weights and bake 5 more minutes. Let cool slightly.
Make Almond Filling:
-
Cream butter and sugar until fluffy. Beat in eggs one at a time.
-
Stir in almond flour, regular flour, vanilla, and optional lemon zest until smooth.
Fill & Bake:
-
Spread almond cream evenly into tart shell. Top with sliced almonds.
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Bake for 25–30 minutes, until golden and set. Cool before dusting with powdered sugar.
Notes
-
Serve warm or at room temperature with whipped cream or berries.
-
For a fruit twist, layer thin apple or pear slices over the frangipane before baking.
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Tart can be made a day ahead and kept refrigerated.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American