French Almond Tart (Tarte Amandine)
This French almond tart is made with a Pâte Sucrée crust, filled with almond cream frangipane, and topped with sliced almonds.
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.
Nutrition
Calories: 391kcalCarbohydrates: 35gProtein: 8gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 102mgSodium: 309mgPotassium: 73mgFiber: 3gSugar: 12gVitamin A: 631IUCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!