Almond Tart Recipe

Almond Tart with Pâté Sucrée French Sweet Dough Tart Crust

A Delightful Almond Tart Dessert

The results of this almond tart, or French (Tarte aux amandes), recipe is impressive. The origins of the recipe date back to 1962; you can find it in the book Mapie's La Cuisine de France. The primary ingredients of tart filling are sliced almonds, whipping cream, and sugar. The secondary ingredients are liqueur and almond extract. You pour the fillings of the almond tart into a Pate Sucree, or what you may call a sweet crust. The results are a delightful dessert that I have never had anyone dislike.

This recipe became famous in the early 1980s when the book Chez Panisse Desserts was published. The book describes the Almond tart they served and developed by Lindsey Shere, the author of the book, as what became known as "their house specialty." When I first saw the recipe, it was intriguing to me. I then researched the recipe and its origins in Mapie's La Cuisine de France. Mapie’s book is a translation from the French language of older home cook recipes. Mapie’s is a bit vague regarding points, with some recipe aspects lost in translation. Or I speculate that the typical expertise of the era's audience and culture did not require further elaboration or details.

The recipe for this almond tart is different from a Frangipane tart. You can also call a Frangipane tart an almond pastry cream tart. King Arthur Baking Company has a Frangipane recipe that summarizes what it is. To avoid digressing from the recipe, you can read further on their site, Frangipane (Almond Cream).

Almond Tart Crust

For the Almond tart crust, you need to make a Pate Sucree. You can use my recipe or follow the instructions of the French culinary master Jacque Pepin’s video. I recommend forming the dough into a tart pan or dish rather than the freeform version shown in the video.

Master the Technique

I have highlighted where this recipe originated and what it is and is not. Apart from these background details, this almond tart recipe is simple and a delicious dessert. You must make it a few times to master the technique, but it is well worth it. You make the tart in a 9-inch tart pan or quiche-style dish.

Ingredients for Almond Tart Filling

• Whipping cream 3/4 cup (165 grams)

• Sugar 3/4 cup (165 grams)

• Almonds 1 cup 3 ounces (85 grams) raw sliced

• Grand Marnier 1 tbsp

• Almond extract 1/2 tsp

Instructions for Making the French Almond Tart

1. Into a 12-inch non-stick frying pan, add the sugar and whipping cream.

2. Heat the filling to boiling medium-high heat, but not excessively hot. The mixture will start to bubble and increase in volume. Eventually, it will turn from a milky color to more translucent. After 5-8 minutes of stirring, you should reach this point.

3.  Stir in the slices, then add the Grand Marnier liqueur and the almond extract. Stir well and let the mixture sit for 15 minutes.

4. At this point, you will need your blind-baked tart crust. The warm fillings are poured gently into the crust.

5. As noted in the pate sucre recipe, you will need a large foil circle. Use the large foil circle from the crust blind bake process under the tart dish and extend it up and over the crust edges as a pie shield.

6. Bake on the oven center rack, with the oven preheated to 400°F for 30-35 minutes. Per a baking tip given by David Lebovitz, Chez Panisse Almond Tart, you must open the oven and break the bubbles during the baking process. Breaking the bubbles ensures a good appearance and a glassy top, versus flaky. I do this in two segments: 15 minutes baking, then cracking the bubbles, and again at 25 minutes. It would be best if you did this quickly to minimize oven heat loss. You can crack the bubbles with a non-stick spatula.