why make this recipe
French Almond Tart is a delightful dessert that combines a buttery crust with a rich almond filling. It’s perfect for any occasion, whether you’re having friends over for tea, celebrating a special event, or simply treating yourself. The wonderful nutty flavor from the almonds and the smooth texture of the filling make this tart a favorite among many. Plus, it’s surprisingly simple to make, even for beginners!
how to make French Almond Tart
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 cup almond meal
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Sliced almonds for topping
Directions:
- Preheat the oven to 350°F (175°C).
- To make the Pâte Sucrée crust: In a bowl, mix the flour and powdered sugar together. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and mix until it forms a dough.
- Press the dough into a tart pan and prick the bottom with a fork. Bake in the preheated oven for about 15-20 minutes until lightly golden.
- For the frangipane filling: In a bowl, cream together the almond meal, granulated sugar, and softened butter. Add the eggs, vanilla extract, and almond extract, and mix until smooth.
- Pour the frangipane filling into the baked tart crust.
- Top with sliced almonds.
- Bake for another 25-30 minutes until set and golden.
- Allow to cool before serving.
how to serve French Almond Tart
Serve the French Almond Tart slightly warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar on top can add an elegant touch. You can also enjoy it with a cup of tea or coffee for a delightful afternoon treat.
how to store French Almond Tart
Store any leftover tart in an airtight container in the refrigerator. It will keep well for up to 3 days. If you want to keep it longer, you can freeze it. Just wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the fridge before serving.
tips to make French Almond Tart
- Make sure the butter is softened but not melted for the crust and filling.
- For a deeper almond flavor, you can use a mix of almond meal and ground almonds.
- Don’t overmix the filling; it should be smooth but not overly beaten.
- If you prefer a sweeter tart, you can increase the amount of granulated sugar in the almond filling.
variation
You can change this recipe by adding fruits like sliced pears or raspberries on top of the almond filling before baking for a fruity twist. Using different extracts, like lemon or orange, can also add a unique flavor to the tart.
FAQs
1. Can I use store-bought pastry for the crust?
Yes, you can use a store-bought tart shell if you want to save time. Just follow the same baking steps.
2. What can I use instead of almond meal?
If you cannot find almond meal, you can use finely ground blanched almonds or even use another nut meal, such as hazelnut meal, for a different flavor.
3. Can I make this tart ahead of time?
Absolutely! You can prepare the tart a day in advance and store it in the fridge. Just let it come to room temperature before serving.
French Almond Tart
A delightful dessert featuring a buttery crust and rich almond filling, perfect for any occasion.
For the Pâte Sucrée Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened (Make sure it’s softened but not melted.)
- 1 large egg
For the Frangipane Filling
- 1 cup almond meal (For a deeper almond flavor, mix with ground almonds.)
- 1/2 cup granulated sugar (Can be increased for a sweeter tart.)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Sliced almonds for topping
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the flour and powdered sugar together. Cut in the butter until the mixture resembles coarse crumbs.
- Add the egg and mix until it forms a dough.
- Press the dough into a tart pan and prick the bottom with a fork.
- Bake in the preheated oven for about 15-20 minutes until lightly golden.
Making the Filling
- In a bowl, cream together the almond meal, granulated sugar, and softened butter.
- Add the eggs, vanilla extract, and almond extract, and mix until smooth.
Baking
- Pour the frangipane filling into the baked tart crust.
- Top with sliced almonds.
- Bake for another 25-30 minutes until set and golden.
- Allow to cool before serving.
Serve the tart slightly warm or at room temperature, with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze wrapped tightly for longer storage.