Almond Tart

This sounds quite simple but the flavour is fantastic due to the orange and lemon zest in it.
Serve 10 (at least, it’s supposed to serve 10…)

Ingredients: (Ounce to Gram Conversion Chart)

For the Pastry:
6oz Plain Flour
3oz Caster Sugar
Zest of 1 Lemon
1/2tsp Salt
3oz Butter (soften in a microwave, full power for 10 seconds)
1 Egg
1tbsp Chilled Water

For the Filling:
6oz Caster Sugar
6oz Butter (soften in a microwave, full power for 10-15 seconds)
3 Eggs
1tsp Almond Extract
Zest of 1 Orange
6oz Ground Almonds
2tbsp Plain Flour


In a large mixing bowl, sieve in the flour and sugar for the pastry. Add the lemon zest and salt and whisk the ingredients with a hand whisk to evenly combine them. Cut the butter into cubes and add to the flour mixture. Rub the mixture between your fingers repeatedly to generate “breadcrumbs”; make sure all of the large lumps are rubbed out so that you have fine “breadcrumbs”.

Mix the egg and water and then pour a little bit of it into the “breadcrumbs” and bring the dough together with your hands. If the mix gets dry, add a bit more of the egg/water mixture until you have a ball of dough. Wrap the dough in Clingfilm and then chill in the fridge for at least 1 hour.

Pastry dough before it goes into the fridge

Pastry dough before it goes into the fridge

Take a fluted flan dish with a loose bottom (mine is 22cm/8.5inch in diameter) and grease it thoroughly with butter.

Take the pastry out of the fridge and roll out on a floured work surface. Regularly flip the pastry over and turn 90o after every few rolls of the rolling pin to stop the pastry from sticking to the work surface. Add more flour when necessary.

Once the pastry is about 5mm thick, gather it all up into a ball and roll it out again. This makes the pastry a lot more manageable and less likely to tear. Try to get the pastry about 3mm thick. Take the loose bottom out of the tin and gently fold the pasty in on itself so that it is small enough to fit on the disc. Slip the disc underneath the pastry and then put it into the tin. Fold the pastry back out and gently press it into the corners to line the tin in pastry. Patch up any gaps with some of the excess pastry.

Roll a rolling pin along the top of the tin to remove all the excess pastry and then put the tin in the fridge for at least 15mins. This stops the butter melting and releasing water which would increase the gluten in the pastry and make it less flaky.

Pre-heat the oven to 180oC (350oF, Gas Mark 4).

Take the tin out of the fridge and line the pastry with baking paper. Fill the middle with ceramic beads or baking beans and blind-bake the pastry for 12mins.

Pastry lined with baking paper and ceramic beads before blind-baking

Pastry lined with baking paper and ceramic beads before blind-baking

Take the pastry out of the oven and remove the beans and paper. Return the pastry to the oven to colour for 4mins. Remove from the oven and allow to cool.

Reduce the oven temperature to 160oC (325oF, Gas Mark 3).

Make the filling by placing the sugar in a large mixing bowl and adding the butter, cut into cubes. Cream the two together with a wooden spoon by pressing the mixture into the base of the bowl until they are fully combined – light and fluffy. Whisk in the three eggs with an electric whisk and then whisk in the almond extract and orange zest as well. Sieve in the ground almonds and flour and then fold in with a wooden spoon. Drag the spoon around the edge of the bowl in one complete circle and then push it through the middle of the mixture from one side to the other. Repeat until fully combined.

The filling mixture

The filling mixture

Spoon the filling into the pastry and even out before baking for 32mins. The filling should be set (doesn’t wobble) and be a nice golden colour across the whole surface. Take out of the oven and allow to cool. Remove the tart from the tin and serve with ice-cream.

Almond Tart

Quite a long recipe there, but it’s actually quite quick and easy to do once you know what you are doing. This is probably one of my favourite recipes to date so I would certainly recommend trying it.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: