almond tart

Swap cherry for tangy lemon and lime for a zingy spin on this classic almond pie with sponge filling and layer of fruity curd

Citrus & marzipan bakewell tart

pack sweet shortcrust pastry

lemon curd

icing sugar

lemon, juiced

butter

golden caster sugar

ground almonds

self-raising flour,

almond extract

eggs,

chopped candied peel

lemon, zested

½ orange, zested

block marzipan

Roll out the pastry on a lightly floured surface to line a 12 x 35cm loose-bottomed tart tin. Press any overhanging pastry back over the outside of the tin (you can trim after baking). Prick the base all over with a fork and chill for 30 mins. Heat the oven to 200C/180C fan/gas 6.

Bake the pastry for 15 mins until just cooked but not coloured. Lower the heat to 180C/160C fan/gas 4. Make the sponge mixture by beating the butter, sugar, ground almonds, flour, almond extract and eggs together with an electric whisk until well mixed. Tip in the candied peel and zests, then coarsely grate in the marzipan – the best way to do this is to keep dipping the end of the block in flour to stop it getting sticky, and stir into the mix every now and then to stop it all clumping back together. Give everything a good stir.

Spoon 3 tbsp of the lemon curd into a disposable piping bag or a small food bag. Spread the rest of the lemon curd over the base of the tart, then spoon over the sponge mixture and spread evenly. Bake for 35-40 mins until golden and firm. Cool completely in the tin.

Sift the icing sugar into a bowl and stir in enough of the lemon juice to get a smooth, thick but still runny icing. Spread all over the top of the tart and wiggle the tin to help it smooth. Snip off the tip of the bag of reserved lemon curd. Pipe lines horizontally across the length of the tin, then use the end of a cocktail stick or skewer to drag lines down the length of the tin to ‘feather’ the lemon curd into the icing. Will keep well for up to five days covered in the tin, or sliced in an airtight container.

This apple frangipane tart is made with a simple, buttery shortcrust pastry, soft almond frangipane filling, juicy apples, and a generous dusting of powdered sugar. The thinly cut apples beautifully arranged on top of the almond cream filling make it an easy, yet impressive dessert everyone will love.

Apple Frangipane Tart

g all-purpose flour

sugar

¼ tsp kosher salt

milk

unsalted butter (room temp)

g sugar

egg (room temp)

egg yolk (room temp)

tsp vanilla extract

tsp almond extract

almond flour

honeycrisp apples (thinly sliced)

Powdered sugar (for dusting)

In a medium bowl combine the flour, powdered sugar, and salt.

Cut the cold butter  into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.

In a small bowl, whisk together the egg yolk and milk. Add to the dough, and use a rubber spatula to mix until cohesive dough forms.

Shape the dough into a disk, cover with plastic wrap, and chill for at least one hour or overnight.

On lightly floured parchment paper, roll the chilled dough out to ⅛” in thickness. Flip the dough over onto a 9” tart pan and coax it to fit up against the sides. Cut the excess dough off, then cover with plastic wrap, and chill for an additional hour.

Near the end of the chill time, preheat the oven to 375 degrees F.

Dock the chilled dough with the tines of a fork all over the bottom and sides. Line the dough with aluminum foil, then fill with pie weights, concentrating the weights on the edges to hold up the sides.

Place the tart pan on a baking sheet, then bake the shortcrust pastry for about 16-18 minutes or until the edges are lightly golden and the center no longer looks doughy. Set aside to cool completely.

Turn down the oven to 325 degrees F.

For the shortcrust pastry:

In a medium bowl, cream together the butter, sugar, and salt with an electric mixer for 2-3 minutes until light & fluffy.

Mix in the egg, egg yolk, and extracts until fully combined.

Then, add in the flours and mix until fully combined.

For the frangipane:

Spread the frangipane into the cooled shortcrust pastry, then arrange the apple slices on top.

Bake the tart for about 45-50 minutes until the frangipane has puffed up and no longer looks wet.

Allow the tart to cool completely in the pan for at least one hour.

Remove from the pan, then dust with powdered sugar, and serve.

For assembly:

Top 2 almond tart recipes from across the web

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Citrus & marzipan bakewell tart

Apple Frangipane Tart

Top 2 almond tart recipes from across the web

The most viewed almond tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrus & marzipan bakewell tart

Apple Frangipane Tart

The most viewed almond tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine