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.
-
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.
-
Tart can be made a day ahead and kept refrigerated.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American