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Flaked almond tart

Name: Flaked almond tart
Prep time: 19 min
Cook time: 1 h 5 min
Total time: 1 h 24 min
Yield: 1 tart
Cuisine: French
Ingredients: 250 g sweetcrust pastry (pâte sablée); 100 g flakeds almonds; 200 ml liquid cream; 100 g caster sugar; 1 tablespoon Grand Marnier; 1 tablespoon Amaretto

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...

71 K 4.4/5 (35 reviews)523576

Duration

1 hour 25 min.

Difficulty

Easy

Last modified on: October 30^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 tart, you will need:

1 250 g sweetcrust pastry (pâte sablée)
2 100 g flakeds almonds
3 200 ml liquid cream
4 100 g caster sugar
5 1 tablespoon Grand Marnier
6 1 tablespoon Amaretto
Total weight: 680 grams

Times for this recipe

Preparation

20 min.

Cooking

1 hour 5 min.

All in all

1 hour 25 min.

Preparation 20 min.

Cooking 1 hour 5 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

Step 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.

Step 2 - ⌛ 15 min.

Pre-bake the case for 15 minutes, then take it out of the oven.

Step 3 - ⌛ 2 min.

Spread 100 g flakeds almonds over the whole of a baking sheet.

Step 4 - ⌛ 20 min.

Toast for about 20 minutes until the almonds start to colour slightly.

Step 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.

Step 6 - ⌛ 2 min.

Tip in the toasted almonds and mix again.

Step 7 - ⌛ 2 min.

Pour this mixture into the pre-cooked pastry case...

Step 8 - ⌛ 30 min.

...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: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=9 %	36 g RDI=14 %	28 g RDI=38 %	418 kcal RDI=21 %	1,752 kJ RDI=21 %
Whole recipe	40 g RDI=62 %	247 g RDI=93 %	188 g RDI=257 %	2,839 kcal RDI=142 %	11,888 kJ RDI=142 %