Italian almond tart

    1 hour 25 min

    A sweet pastry case is filled with a rich frangipane filling, baked and then glazed with a simple icing to make this delightful dessert. The tart will puff up in the oven but as it cools it will deflate! Don't worry, that's how it is supposed to be.

    8 people made this

    Serves: 6 

    • For the pastry
    • 300g plain or '00' flour
    • 100g caster sugar
    • 1 egg
    • 150g butter
    • 1 lemon, zested
    • For the almond filling
    • 2 eggs
    • 3 egg yolks
    • 300g caster sugar
    • 225g ground almonds
    • 90g plain or '00' flour, sifted
    • 16g baking powder, sifted
    • 5 egg whites
    • 1 pinch salt
    • For the glaze
    • 100g icing sugar
    • 2 tablespoons water

    Prep:20min  ›  Cook:55min  ›  Extra time:10min cooling  ›  Ready in:1hr25min 

    1. Place 300g flour, 100g caster sugar, 1 egg, 150g butter and lemon zest in a bowl; mix quickly with your hands to form a soft dough. Do not overwork.
    2. Lightly grease and flour a square cake tin. Roll out pastry on a floured surface. Line the tin with the pastry, covering the bottom and sides. Prick the pastry with a fork. Refrigerate while preparing the filling.
    3. Preheat oven to 180 C / Gas 4.
    4. In a large bowl, beat 2 eggs and 3 egg yolks with 300g of sugar until frothy. Stir in ground almonds, sifted flour and baking powder.
    5. In a separate clean bowl; beat the egg whites with 1 pinch of salt until stiff peaks form. Gently fold the egg whites into ground almond mixture.
    6. Remove the prepared pastry-lined tin form the fridge; pour in almond filling. Spread the filling evenly with the back of a spoon or a spatula.
    7. Bake the tart in preheated oven for 55 to 60 minutes. Allow to cool slightly while you prepare the icing.
    8. Sift the icing sugar and add 2 tablespoons of water. Mix with a spoon to create a smooth thin icing. Drizzle or spread the icing over the warm tart. Decorate with flaked almonds if you like.

    See it on my blog (in Italian and English)

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    Reviews in English (1)


    The cake looked exceptionally good-golden and well-risen, very different from my idea of tart, but still appetizing. How dissapointed we were when we tried it-even though I kept it shorter in the oven and on slightly lower temperature, it was dry, crumbled even when still warm, the bottom didn't go well with the upper part, it was tasteles. We are massive fans of almond cakes, but I couldn't feel them in this cake, the same about lemon zest-barely noticeable. I tried to lift the taste up by damping with lemon juice, sadly it didn't help much.  -  23 Jun 2017