Ingredients

For the Shortcrust Pastry:

• 140g Butter (cold and cubed)
• 240g All-purpose Flour
• 30g Almond Powder (ground almonds)
• 60g Sugar
• 1 pinch of Salt
• 1 sachet of Vanilla Sugar (approximately 8g)
• 1 Egg

For the Filling:

• 200g Flaked Almonds
• 80g Sugar
• 80g Honey
• 80g Butter
• 130g Whole Liquid Cream or Crème Fraîche
• 1 pinch of Salt

Instructions

Step 1: Prepare the Shortcrust Pastry

1. Mix the dry ingredients: In a large mixing bowl, combine the flour, almond powder, sugar, vanilla sugar, and a pinch of salt.
2. Incorporate the butter: Add the cubed, cold butter into the dry ingredients and use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. This step is essential to create a light, crumbly texture in the pastry.
3. Add the egg: In a separate small bowl, lightly beat the egg. Gradually add the beaten egg into the butter-flour mixture, stirring with a spatula or by hand until the dough comes together.
4. Form the dough: Once the mixture starts to form a dough, gently knead it into a ball. Be careful not to overwork the dough, as this can result in a tough pastry. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. Melt the butter: In a saucepan, melt the butter over low heat. Once melted, add the sugar, honey, and a pinch of salt. Stir continuously until the sugar is fully dissolved and the mixture becomes a smooth, golden syrup.
2. Add the cream: Slowly pour the liquid cream (or crème fraîche) into the butter and honey mixture while stirring constantly. Allow the mixture to come to a gentle simmer for about 2-3 minutes, stirring occasionally.
3. Incorporate the almonds: Remove the saucepan from the heat and stir in the flaked almonds, making sure the almonds are evenly coated with the honey and butter mixture. Set the filling aside to cool slightly while you prepare the tart crust.

Step 3: Assemble the Tart

1. Roll out the pastry: On a lightly floured surface, roll out the chilled dough to fit your tart tin (either a 33 cm x 25 cm rectangular tin or two 20 cm round tart tins). The pastry should be about 3-4 mm thick.
2. Fit the dough into the tart tin: Carefully lift the rolled-out dough and place it into the tart tin, pressing it gently into the corners and sides. Trim any excess dough hanging over the edges. Prick the base of the tart shell with a fork to prevent it from puffing up during baking.
3. Pre-bake the tart shell: Preheat your oven to 180°C (350°F). Place the tart tin in the oven and bake the pastry shell for 10-12 minutes or until it turns light golden brown. Remove from the oven and let it cool slightly.

Step 4: Add the Filling and Bake

1. Fill the tart shell: Once the tart shell has cooled slightly, pour the almond filling into the shell, spreading it out evenly with a spatula.
2. Bake the tart: Place the tart back into the oven and bake for an additional 20-25 minutes at 180°C (350°F), or until the filling is bubbling and the almonds are golden brown.
3. Cool the tart: Remove the tart from the oven and let it cool completely before serving. The filling will set as it cools, making it easier to slice.

Nutrition Facts (Per Serving)

• Calories: 380
• Total Fat: 26g
• Saturated Fat: 12g
• Carbohydrates: 32g
• Protein: 6g
• Fiber: 2g
• Sugar: 22g
• Sodium: 150mg

Please note: Nutritional values are approximate and may vary depending on the ingredients used.

FAQs

1. Can I make the shortcrust pastry ahead of time?
Yes! You can make the shortcrust pastry in advance and store it in the fridge for up to 2 days. Alternatively, you can freeze the pastry dough for up to 3 months. Thaw it in the fridge overnight before using.

2. What other types of nuts can I use in this tart?
You can easily swap the flaked almonds for other nuts such as hazelnuts, walnuts, or pistachios. Just make sure they are finely chopped and evenly distributed throughout the filling.

3. Can I use store-bought pastry?
If you’re short on time, store-bought shortcrust pastry is a good alternative. Just make sure to choose a high-quality pastry to maintain the rich flavor of the tart.

Tips for Making the Perfect Almond Tart

1. Chill the pastry dough: Chilling the dough in the refrigerator before rolling it out is crucial. It helps relax the gluten, making the dough easier to work with and ensuring it doesn’t shrink during baking.
2. Use cold butter for the pastry: Cold butter creates a flaky texture in the pastry. Avoid using room-temperature butter, as this will result in a denser crust.
3. Don’t overfill the tart: While it might be tempting to use all the filling, make sure not to overfill the tart shell. The filling will expand slightly during baking, and an overfilled tart may spill over the edges.

Storage Tips

1. Room temperature: The almond tart can be stored at room temperature for up to 2 days, covered with plastic wrap or aluminum foil to keep it fresh.
2. Refrigerating: To extend its shelf life, store the tart in the fridge for up to 5 days. Allow it to come to room temperature or gently reheat slices in the oven before serving.
3. Freezing: You can freeze the tart for up to 2 months. Wrap individual slices in plastic wrap and aluminum foil before freezing. Thaw at room temperature and warm it in the oven for best results.

Conclusion

Almond tart with honey and flaked almond filling is a rich, decadent dessert that brings together the nutty flavor of almonds and the natural sweetness of honey in a beautiful, golden tart. The buttery shortcrust pastry is the perfect base for the creamy, nut-filled topping, making it an ideal dessert for special occasions or simply as a delightful treat for your family.

This recipe is not only easy to follow, but it also offers a lot of flexibility with ingredients, allowing you to adapt it to your taste preferences. Whether served with a dollop of whipped cream or a scoop of vanilla ice cream, this almond tart is sure to impress. Enjoy!