Almond Tart

almond tart
A few weeks ago my little girl turned 5 and I organised for her a rainbow party with rainbow colour biscuits, rainbow lollipops biscuits, rainbow cupcakes and many other sweet treats. However for the mums I decided to bake something more enjoyable and without any food colouring at all. I baked for them my almond tart.

Surprisingly the almond tart was as successful and popular as the rainbow cake I baked for the kids. Some mums asked me for the recipe, they said it was so yummy they wanted to bake it for their own family and eat again.

Well here it is:

Ingredients for the pastry:
180g unsalted butter, softened
1/3 cup icing sugar (or caster sugar but I personally prefer icing sugar for this pastry)
1 egg
1/2 tsp vanilla extract
1 3/4 cups of plain flour sifted.
30g (about 3 tbsp) ground almonds

For the filling:

175g unsalted butter, at room temperature
175g caster sugar
3 large eggs
175g finely ground almonds (although I love almonds so I like to have mine nice and crunchy)
2 tsp plain flour
1 table spoon finely grated orange rind (if you don’t have orange use mandarin. I have used it a few times and it taste even better)
1/2 tsp almond extract
icing sugar to decorate
soured cream (optional) to serve.

1- To make the pastry beat the butter and the icing sugar together until light and fluffy. Add vanilla extract and egg, then slowly add the flour combined with the ground almonds and a tiny pich of salt. Bring together to form a rough dough.

Turn out onto a lightly floured work surface and knead to combine. Shape into a ball, wrap it in plastic wrap and chill for at least 1 hour.

2- Roll out the pastry on a lightly floured work surface until 3mm or 1/8 inch thick. Use to line a greased 25cm/10 inch tart tin. Return to the refrigerator for 15 minutes, then cover the pastry case with foil and fill with dried beans or pasta. Place in a preheated oven, 220C/425F/Gas, and bake for 12 minutes. Remove the dried beans or pasta and foil and return the pastry case to the oven for 4 minutes.
Remove from the oven and reduce the oven temperature to 200C/400F/Gas.

3- Meanwhile, make the filling. Beat the butter and sugar until creamy. Beat the eggs, 1 at a time. Add the almonds, flour, orange or mandarin rind and almond extract and beat until blended.

4- Spoon the filling into the pastry case and smooth the surface. Bake for 30-35 minutes until the top is golden and the tip of the knife inserted in the centre comes out clean. Cool completely on a wire rack, then dust with sifted icing sugar. Serve with a spoonful of soured cream, if using.


Posted on June 5, 2013, in Desserts and tagged . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: