French · Dessert
Almond Cream Tart
A classic French almond cream tart built from a buttery pâte sucrée shell filled with rum-scented frangipane, baked until golden and puffed, then finished with a light honey glaze and toasted flaked almonds.
$1
25 minsPrep
23 minsCook
88 minsTotal
MediumLevel
Nutrition per serving
491Calories
10.7gProtein
28.9gFat
49gCarbs
23.7gSugar
3.4gFiber
331mgSodium
137mgChol
10.7gSat Fat
236mgPotassium
86mgCalcium
2.5mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
1gAlcohol
Goes well with
Chamomile Tea
local
Champagne
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub chilled cubed butter into sifted flour, sugar and salt until it resembles coarse crumbs, then bind with egg yolk and iced water into a smooth dough.
2
Wrap the dough in cling film and chill for 30 minutes to relax the gluten.
3
Roll the pastry thin on a floured surface and line the two 8cm tart tins, pressing into the fluted edges and trimming excess; prick the bases with a fork and chill a further 10 minutes.
4
Blind bake the tart shells at 190°C (375°F) for 10 minutes using baking beans, then remove the beans and bake a further 3 minutes until pale gold; cool slightly.
5
Beat softened butter with sugar until light, then mix in almond flour, beaten egg, vanilla extract and dark rum to make a smooth frangipane.
6
Spoon the frangipane into the part-baked shells, smoothing the tops, and scatter over the flaked almonds.
7
Bake at 180°C (350°F) for 18-20 minutes until the filling is puffed, golden and set with a slight wobble in the centre.
8
Cool the tarts on a wire rack for 10 minutes, then brush the warm tops with warmed honey to glaze before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted
- 35g35g Butter, chilled and cubed, plus softened for filling
- 10g10g Sugar White, for pastry
- 8g8g Egg Yolk, beaten, for pastry dough
- 8g8g Water, iced, for pastry
- 1g1g Salt
- 40g40g Almond Flour
- 30g30g Sugar White, for frangipane filling
- 30g30g Egg, beaten, for frangipane
- 2g2g Vanilla Extract
- 4g4g Dark Rum, stirred into frangipane, 95% alcohol retained
- 8g8g Almond, flaked, scattered on top before baking
- 6g6g Honey, warmed, brushed over as glaze, 1
