This French almond tart is made with a Pâte Sucrée crust, filled with almond cream frangipane filling, and topped with sliced almonds.
This French almond tart is a classic dessert made with a buttery, crisp Pâte Sucrée (sweet tart crust) that’s the perfect base for the filling.
It’s filled with a smooth and nutty almond frangipane cream, which bakes up soft and slightly custardy. The tart is finished with a generous layer of sliced almonds on top that turn golden and crisp in the oven.
If you’re a fan of almond desserts like almond croissants or anything with frangipane, you’re going to fall in love with this tart.
It’s cozy, satisfying, and feels like something straight out of a French bakery. It is also one of the easiest tarts to make!
For more almond desserts, check out my almond croissants, almond croissant cookies, and almond flour chocolate cake
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Why this recipe works
- Tart crust- the buttery pâte sucrée crust is crisp and tender. It holds up well and pairs perfectly with the sweet almond filling.
- Frangipane filling- the almond cream filling is soft, rich, and full of nutty flavor. It adds a creamy texture that melts in your mouth.
- Sliced almond topping- toasted sliced almonds on top add a light crunch. They also give the tart a beautiful, bakery-style finish.
- Ease- this tart looks fancy but is surprisingly simple to make. The steps are straightforward and beginner-friendly.
- Freezer friendly- you can freeze the tart whole or in slices. It thaws beautifully, making it great for prepping ahead.
Ingredients
Before starting, measure and prep your ingredients so the baking process goes smoothly. Full measurements are listed on the recipe card below.
For the Crust
All-Purpose Flour: Forms the core structure of the tart crust. (Pastry flour can also be used for a lighter crumb).
Almond Flour: Adds a subtle nutty depth to the pastry dough. Look for fine almond flour or almond meal.
Unsalted Butter: Must be very cold and cut into small cubes to achieve a flaky, tender texture.
Powdered Sugar: Sweetens the dough while creating a finer texture than granulated sugar. (You can make your own by blending granulated sugar in a food processor).
Large Egg: Binds the dough together. Whisk slightly before incorporating.
Kosher Salt: Balances the rich sweetness.
For the Frangipane Filling
Almond Flour: Finely ground blanched almonds give the filling its signature moisture and rich flavor.
Unsalted Butter: Softened to room temperature to cream smoothly with the sugar.
Granulated Sugar: Sweetens the almond cream.
Large Eggs: Thicken the filling and create a light, custard-like texture as it bakes.
Vanilla Extract: Adds warmth and depth. Use pure vanilla extract or vanilla bean paste.
Almond Extract: Optional, but enhances the prominent nutty flavor profile.
Instructions
Make the sweet pastry dough
In a food processor, pulse together the flour, powdered sugar, and salt until combined.
Add the cold, cubed butter and pulse until the mixture resembles coarse sand.
Add the egg and pulse just until a dough forms.
Shape into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
Roll the chilled dough out on a floured surface into a circle, then transfer it into a 9-inch tart pan.
Trim the edges, dock the bottom gently with a fork, and freeze for 20 minutes. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, until light golden brown. Let cool for 10 minutes.
In a large bowl, using an electric hand mixer, beat the room-temperature butter, sugar, and salt until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Fold in the almond flour and a touch of all-purpose flour until homogeneous. Transfer the mixture to a piping bag.
Assemble the tart
Pipe the frangipane filling into the cooled tart crust in a spiral pattern, smoothing the top gently with an offset spatula. Sprinkle sliced almonds evenly across the surface.
Bake at 175°C (350°F) for 30–35 minutes, until the filling is puffed, golden, and set in the center. (Cover loosely with foil if the almonds brown too quickly. Cool completely before slicing.
Expert Tips
- Keep Crust Butter Cold: Ensure your butter is chilled right up until mixing to guarantee a tender, flaky crust.
- Chill Before Baking: Freezing the shaped crust for 20 minutes prevents it from shrinking or collapsing in the oven.
- Don't Overmix Frangipane: Beat the almond cream just until smooth to prevent excess air from causing it to puff unevenly or collapse.
- Use an Easy-Release Pan: A tart pan with a removable bottom ensures clean, effortless removal.
Troubleshooting
- The crust is too crumbly: Your butter may have gotten too warm, or the dough needs a tiny splash of cold water to come together.
- Crust shrinks while baking: The dough wasn't chilled long enough, or it was stretched too tightly into the pan.
- Frangipane is too runny: Ensure your butter was softened (not melted) and the eggs were added gradually. Chill the filling briefly if loose.
Frequently Asked Questions
Almond cream refers to the raw mixture of butter, sugar, eggs, and almond flour, while frangipane is the traditional term for that same cream once baked inside a pastry or tart.
The frangipane filling should be golden, slightly puffed, and feel set in the center when gently pressed. A toothpick inserted should come out clean or with a few moist crumbs.
No. Freezing the shaped crust for 20 minutes and docking the bottom with a fork prevents excessive puffing. Press any minor bubbles down with a measuring cup after baking.
Yes, though a metal tart pan with a removable bottom is recommended for clean slicing and presentation. A standard pie dish works the same for taste, but slicing will be harder.
Storing
Keep the tart in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature for 20 minutes before serving for the best texture and flavor.
Freezing
Wrap the completely cooled tart tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Make It Ahead of Time
- Pastry Dough: The unbaked Pâte Sucrée dough can be wrapped tightly and stored in the refrigerator for up to 3 days or frozen for up to 1 month. Thaw overnight in the fridge before rolling.
- Frangipane Filling: The almond cream can be mixed up to 24 hours in advance, covered, and stored in the refrigerator. Let it sit at room temperature for 15–20 minutes to soften slightly before piping into the crust.
- Baked Tart: You can bake the tart a day in advance. Store it covered in the refrigerator, then let it come to room temperature or warm it slightly before serving.
Substitutions
Gluten-Free: Swap the all-purpose flour for a measure-for-measure gluten-free flour blend.
Dairy-Free: Replace the butter in both the crust and the frangipane filling with an equal amount of high-quality vegan butter.
Store-bought tart crust- you can make this with a store-bought pastry shell. Skip making the crust.
Variations
Jam Layer: Spread two to three tablespoons of tart fruit jam like raspberry, apricot, or blackberry in a thin layer directly onto the baked tart crust before piping in the frangipane filling.
Warm Spices: Whisk one half teaspoon of ground cinnamon, a pinch of cardamom, or a dash of nutmeg into the almond flour mixture to give the frangipane a cozy aroma.
Citrus: Fold grated lemon or orange zest into the frangipane batter.
Fresh Fruit Inclusions: Press fresh raspberries, halved dark cherries, sliced fresh figs, or thin apple slices directly into the piped frangipane before scattering the sliced almonds on top and baking.
Serving Tips
Dust with Powdered Sugar: Lightly dust the top just before serving for an elegant finish.
Pair with Cream: Serve alongside a dollop of fresh whipped cream or a scoop of vanilla bean ice cream.
Equipment
- 9-inch tart pan with removable bottom
- Food processor
- Electric hand mixer
- Mixing bowls
- Rolling pin
- Offset spatula
More tart recipes
Mini Fruit Tarts- Buttery shells filled with pastry cream and fresh fruit.
Lemon Meringue Tart- Crisp pastry crust with tangy lemon curd and toasted Swiss meringue.
Mini Chocolate Tarts- Chocolate pastry shells filled with a silky, rich chocolate ganache.
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📖 Recipe
French Almond Tart (Tarte Amandine)
Ingredients
For the crust
- 1 ½ cups Flour AP, plain, or pastry flour
- ¼ teaspoon Kosher salt
- ⅔ cup Powdered sugar
- ¼ cup Almond flour
- ½ cup Butter cold!
- 1 Egg
For the filing
- ⅔ cup Butter soft, unsalted
- ⅔ cup Granulated sugar
- ½ teaspoon Kosher salt
- 3 Eggs
- 1 ⅓ cups Almond flour
- 3 tablespoon Flour
- ½ cup Sliced almonds
Instructions
Make the sweet pastry dough
- In a food processor, pulse together the flour, powdered sugar, and salt until combined.
- Add the cold, cubed butter and pulse until the mixture resembles coarse sand.
- Add the egg and pulse just until a dough forms.
- Shape into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Roll the chilled dough out on a floured surface into a circle, then transfer it into a 9-inch tart pan.
- Trim the edges, dock the bottom gently with a fork, and freeze for 20 minutes. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, until light golden brown. Let cool for 10 minutes.
- In a large bowl, using an electric hand mixer, beat the room-temperature butter, sugar, and salt until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the almond flour and a touch of all-purpose flour until homogeneous. Transfer the mixture to a piping bag.
Assemble the tart
- Pipe the frangipane filling into the cooled tart crust in a spiral pattern, smoothing the top gently with an offset spatula. Sprinkle sliced almonds evenly across the surface.
- Bake at 175°C (350°F) for 30–35 minutes, until the filling is puffed, golden, and set in the center. (Cover loosely with foil if the almonds brown too quickly. Cool completely before slicing.
Notes
- Butter Temperature: Ensure your butter for the Pâte Sucrée crust is ice-cold before cutting and mixing to guarantee a flaky, tender texture.
- Chill the Crust: Do not skip the 20-minute freezer rest for the shaped crust before baking. This prevents shrinkage and structural collapse.
- Don't Overmix Frangipane: Beat the almond cream just until smooth to prevent incorporating excess air that causes uneven puffing or sinking.
- Make-Ahead Option: The unbaked pastry dough can be refrigerated for up to 3 days or frozen for 1 month. The frangipane can be mixed 24 hours in advance and stored in the fridge.
- Prevent Over-Browning: If the sliced almonds on top start browning too quickly during the last 10 minutes of baking, loosely cover the tart with aluminum foil.
Itay says
It turned out great thanks
Sab says
It turned out great, thanks.