Almond Tart

Top Review by Cathy Billingham

Almond Tart is my husband's favourite and he really enjoyed this one. I had to add a glace icing to make it how he likes it, and that may have made it a tad too sweet. I will also find another pastry for the base as my store-bought puff pastry became a little tough and hard to cut through. I still give it full marks because it is really good. Thanks for sharing.

Ingredients Nutrition


  1. Take 2/3s of the puff pastry and roll out thinly to line a buttered 10 inch quiche dish or tart pan, allowing a 1 inch overhang all around.
  2. Roll out the remainder of the pastry slightly thicker and cut into strips that are ½ inch wide and set aside.
  3. Cream the butter with the sugar.
  4. Add 1 egg and beat well.
  5. Add 1 tblsp of the flour.
  6. Add second egg and beat well.
  7. Mix the almond extract with the milk and add it to the batter along with remaining flour.
  8. Preheat oven to 400 degrees F.
  9. Spread jam on the pastry in dish to within 1 inch of the rim.
  10. Sprinkle the grated almond paste on top.
  11. Cover with the batter using a spatula, being very careful not to disturb filling Make a lattice with the pastry strips over the top and crimp the edges, turning in the overhang of pastry to form a rim.
  12. Crimp.
  13. Bake in preheated oven for 20 minutes.
  14. Reduce oven temperature to 350F and bake 15 minutes longer.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a