Recipe
Homemade Almond Tart
A crisp pastry case filled with buttery caramelised flaked almonds for a simple British baking favourite.
Ingredients
Method
60 mins prep40 mins cook100 mins total
Heat the oven to 190°C/170°C fan/gas 5. Rub the flour, chilled butter and 60g caster sugar together in a food processor until the mixture resembles fine breadcrumbs.
Add the egg yolk and cold water, then pulse until the pastry just comes together. Roll it out on a lightly floured surface to about 5mm thick and line a 24cm fluted tart tin.
Press the pastry into the corners and up the sides, trim the edge, cover and chill for 30 minutes. Prick the base, line with baking paper and fill with baking beans or dried pulses.
Bake for 15 minutes, then remove the paper and weights and bake for a further 3–4 minutes until the base is dry but pale.
Toast the flaked almonds in a dry frying pan over medium heat for 2–3 minutes until lightly golden, watching closely. Tip them into a bowl.
Melt the 60g butter with the 120g caster sugar and milk in the same pan. Bring to a brief simmer until the sugar dissolves, then stir in the toasted almonds.
Pour the almond mixture into the pastry case and bake for 15–20 minutes until golden. Cool until set, then slice and serve warm or at room temperature.
Notes
Be careful not to overcook the almonds during toasting as it could turn them bitter. The tart can be served either warm or cold based on preference.
About this recipe
This almond tart pairs a crisp, buttery pastry case with a golden filling of toasted flaked almonds, butter, sugar and milk. It is easy to slice once cooled and works equally well with afternoon tea or as a light dessert.
