Skip to main content

Italian Almond Tart

Love this tart very much. The crunchy crust and almond flakes and also the cake like filling. 
It is simple delicious!!

The whole tart looks so beautiful when it is cooked. It would make a awesome gift for a Christmas treat to family and friends.

Ready to send into the oven... 

This is FRESH from the oven...
I am so glad that i rush to bake this Italian Almond tart. WHY?? because it is simple delicioussss!!!

Recipe ( from Williams-Sonoma Baking Book )
makes one 7 inch tart

(i follow Lena's half of the original recipe)

Basic Tart Dough
100gm plain flour
45gm sugar
1/2 egg yolk
1 tbsp ice water, plus more if needed
1/8 tsp salt
1/2 tsp vanilla extract
63 g cold unsalted butter, cut into cubes

Method ( by food processor )
In a small bowl, stir together the egg yolk, the iced water and vanilla. In the bowl of a food processor, combine the flour, sugar, salt and pulse to blend. Add the butter and pulse till the mixture resembles coarse meal with butter pieces no larger than small peas. Add the egg mixture and pulse just until the dough pulls together. If dough is dry, mix in more water little at a time.

Lightly flour the rolling pin and roll the dough out between 2 plastic sheets. Roll it to about 3mm thick and a little wider than the circumference of the pie pan. Lift up the plastic wrap and slowly transfer to the pie pan. Press the dough onto the bottom and into the sides of the pan and then trim the dough. If any part of the dough breaks during shaping, just pinch a small dough you trimmed off and seal it. Blind bake the tart shell for about 25-35mins at 190C. I placed some uncooked read beans(i used uncooked soy bean as i don't have red bean in my pantry :p) on a piece of foil paper (i used parchment paper) and then placed on top of the shell. Bake till the the dough is dry, can lift the foil paper to check the dough. When the dough has baked for about 30 mins, i removed the foil paper and beans and further bake for 5 mins till the dough is dry.

(i baked mine for 25 minutes, remove the parchment paper and beans and return to the oven to baked another 5 minutes till the dough dry.)

Ingredients for fillings
63 g unsalted butter, softened
125 g almond paste ( recipe below), cut into 1 inch cubes
30 g sugar
1 egg
30 g plain flour
some sliced almonds for sprinkling
some jam for spreading the base of the tart (i used semi-sweet cooking chocolate)

Preheat the oven at 180C. In a bowl, with a hand mixer on medium speed beat butter until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the egg, mixing well and stir in the flour.

Spread the jam (i used melted semi sweet  cooking chocolate) evenly in the bottom of the baked tart shell. Spoon in the almond paste mixture and spread evenly over the jam/ melted cooking chocolate. Sprinkle the surface evenly with the sliced almonds or nuts.

Bake until the filling is golden and the middle is firm, about 35-45 minutes.( i baked mine for 35 minutes) Transfer the tart to a wire rack and let cool completely.

Almond paste, cut into cubes. (not nicely cut cubes :p)

Recipe for almond paste (copy from Frozen Wings, originally from Kitchen Flavours )

75 g ground almonds
45 g sifted icing sugar
just about 1/2 of an egg white
pinch of salt

Combine ground almonds , sifted icing sugar and salt and slowly add in the egg whites till it becomes a dough. You can use a dough scraper to combine. You can make them one day ahead , keep them in the fridge.

**I add in the egg white a little at a time until the mixture can be combine into a dough. I did not use up all of the egg white, only about half of the 1/2 egg white.

I am submitting this post to Bake-Along #55 hosted by Zoe from Bake for Happy KidsJoyce from Kitchen Flavours and Lena from Her Frozen Wings


  1. This looks amazing ...yummy treat..

  2. You are right, it makes a wonderful Christmas present. Looks yummy too.

  3. Those who have baked this been giving good praise on how delicious this tart is. Hope I can find time to try this out too...I know it is delicious as it uses almond, my favourite.

  4. Seeing this makes me crave for it, hehe...

  5. Nice bake from you. Gorgeous one

  6. this is indeed a wonderful tart..... lovely bake!

  7. 满满的杏仁。。。我好爱杏仁,食谱bookmark了,谢谢^^

  8. 好多的杏仁,我也隐隐约约的闻到了香味 :)

  9. Hi Doreen,
    Everyone who tries this almond tart, just fell for it! It is divine!
    So glad that you could make it!
    Thanks for baking along with us!

  10. i think your idea of making this as a christmas gift is good! yes, it is delicious, worth your rush..haha!

  11. Wow! I love this tart too, have baked something similar before that's why not making this time.. also do not have almonds to make the paste:PI know this is a delicious tart indeed!

  12. ♡°º•.¸
    Voltei para ver suas receitas, essa torta é maravilhosa pela apresentação e pelo sabor.
    Bom fim de semana!

  13. mui mui, I want to get myself a tart pan! Your Italian Almond Tart looks simply delicious and I wish I could have a slice :)

  14. Ai yo Doreen! I almost missed out your almond tart post... luckily, I was checking something and I found your link...

    Yours with chocolate look yum!!! I would highly recommend this recipe... We love it a lot too!


  15. Have to make this tart one day, ya, sound really good!

  16. Hi Mui Mui, this tart look so delightful, great to go with coffee.

    Best regards.


Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil