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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...
64 K 4.4/5 (35 reviews)
1 hour 25 min.
Easy
4.65 €
1 tart
6 IngredientsLast modified on: August 27th 2017
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.
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.
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 flakeds 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 250 RDI=100 % | 1,400 RDI=130 % | 1,070 RDI=160 % | 16,200 RDI=810 % | 67,810 RDI: 810 % |
| Per 100 g | 40 RDI=10 % | 210 RDI=20 % | 160 RDI=20 % | 2,380 RDI=120 % | 9,970 RDI: 120 % |
How much will it cost?
- For 1 tart : 4.65 €
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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)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Parisian-style chocolate custard tart, Pear and chocolate tart with a hint of mint, How to bake blind , Strawberry Verveine Tart , ... See them all 45
Liquid cream
Like these other recipes: Paris flan filling, Plum and almond panna cotta, Auvergne gratin, Lemon creams, Far Normandy-Brittany, ... See them all 171
Caster sugar
Like these other recipes: Poppy seed and lemon cake, Kouign-amann brioche, Caramelised walnuts, Apricot jelly, Pink Reims biscuits, ... See them all 366
Flakeds almonds
Like these other recipes: Carrot salad with almonds and Comté cheese, Broad bean salad with Parmesan, Little apple turnovers with almonds and raisins, Benoîton, Baked Alaska, ... See them all 21
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