Flaked almond tart


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...
54 K 4.4/5 (35 reviews)
Grade this recipe:
Keywords:
Last modified on: August 27th 2017
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Cooking: 1 hour 5 min.
All in all: 1 hour 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Flaked almond tart
Preheat the oven to 320°F (160°C).

Roll out 250 g sweetcrust pastry (pâte sablée) and line the tin or mould.

Stage 2 - 15 min.
Flaked almond tart
Pre-bake the case for 15 minutes, then take it out of the oven.

Stage 3 - 2 min.
Flaked almond tart
Spread 100 g flakeds almonds over the whole of a baking sheet.

Stage 4 - 20 min.
Flaked almond tart
Toast for about 20 minutes until the almonds start to colour slightly.

Stage 5 - 3 min.
Flaked almond tart
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.
Flaked almond tart
Tip in the toasted almonds and mix again.

Stage 7 - 2 min.
Flaked almond tart
Pour this mixture into the pre-cooked pastry case...

Stage 8 - 30 min.
Flaked almond tart
...and bake for 30 minutes, watching the colour carefully.

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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe250 RDI=70 %1,400 RDI=100 %1,070 RDI=120 %16,200 RDI=600 %67,810 RDI: 600 %
Per 100 g40 RDI=10 %210 RDI=10 %160 RDI=20 %2,380 RDI=90 %9,970 RDI: 90 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman
Possible allergens in this recipe: Gluten, Milk, egg, Nuts, Sulfites
How much will it cost?
  • For 1 tart : 4.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Stuffed artichokes au gratin
Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.
May 10th 2023106 K5 1 hour 35 min.
Mascarpone fondant with two lemons
Mascarpone fondant with two lemons
A melt-in-the-mouth mascarpone cake, very easy to make, with a delicious taste of lime and yellow lemon.
January 28th 202417 K 55 min.
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017518 K4.3 2 hours 40 min.
Parcels of fish fillet in spinach
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
March 18th 2013239 K4.8 2 hours 25 min.
Special small breads
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
October 13th 2010387 K4 6 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page