Flaked almond tart
This almond tart is an American-inspired version of the classic dessert. This one leaves out the almond cream or frangipane and uses flaked almonds instead. These are toasted, then mixed with cream and sugar.
There's no point denying it, this is a rich dessert...
There's no point denying it, this is a rich dessert...
20,8324.4/5 for 33 ratings
Grade this recipe: Last modified on: August 27th 2017
For 1 tart, you will need:
- 0
250 g Sweetcrust pastry (pâte sablée) - 1
100 g flaked almonds - 2
200 ml liquid cream - 3
100 g caster sugar - 4
1 tablespoon Grand Marnier - 5
1 tablespoon Amaretto - Total weight: 680 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 19 min. | 1 hour 5 min. | 1 hour 24 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Preheat the oven to 320°F (160°C).
Roll out 250 g Sweetcrust pastry (pâte sablée) and line the tin or mould.
Roll out 250 g Sweetcrust pastry (pâte sablée) and line the tin or mould.
Stage 2 - 15 min.
Pre-bake the case for 15 minutes, then take it out of the oven.
Stage 3 - 2 min.
Spread 100 g flaked almonds over the whole of a baking sheet.
Stage 4 - 20 min.
Toast for about 20 minutes until the almonds start to colour slightly.
Stage 5 - 3 min.
Put into a bowl: 200 ml liquid cream, 100 g caster sugar, 1 tablespoon Grand Marnier and 1 tablespoon Amaretto. Mix well.
Stage 6 - 2 min.
Tip in the toasted almonds and mix again.
Stage 7 - 2 min.
Pour this mixture into the pre-cooked pastry case...
Stage 8 - 30 min.
...and bake for 30 minutes, watching the colour carefully.
Leave to cool before cutting, as this tart is very fragile.
Leave to cool before cutting, as this tart is very fragile.
Remarks
The original recipe contains much more sugar, so you can add more if you prefer it sweeter.
You can replace 10 g of the sugar with the same quantity of vanilla sugar.
You can replace 10 g of the sugar with the same quantity of vanilla sugar.
Keeping:
1 or 2 days in the fridge, covered with plastic film.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,883 Kcal or 12,071 Kj | 43 gr | 240 gr | 195 gr |
| 144 % | 16 % | 23 % | 30 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 424 Kcal or 1,775 Kj | 6 gr | 35 gr | 29 gr |
| 21 % | 2 % | 3 % | 4 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,883 Kcal or 12,071 Kj | 43 gr | 240 gr | 195 gr |
| 144 % | 16 % | 23 % | 30 % |
How much will it cost?
- For 1 tart : 4.64 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Pear tart with almond cream, Blackcurrant and chestnut verrines, Cherry and pistachio tarts, Parisian-style chocolate custard tart, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Two-cheese quiche, Two-cheese vegetable gratin, Baked eggs with chicken and spinach, Rabbit civet "à la normande", ... All |
| Flaked almonds: You can check-out other recipes which use it, like for example: Sweet pancake rolls from Brittany, Baked Alaska, Nougatine, Génoise (Genoa sponge), Moist cereal bars, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Rice pudding with fruit and nuts, Foie gras cured in salt, Sugar syrup, Checkerboard biscuits, ... All |
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