Martha Stewart Almond Tart

Martha Stewart almond tart takes about 1 hour and sliced almonds, heavy cream and a buttery press-in crust to make a golden, caramel-like dessert tart. This easy dessert fits holiday dinners, potluck tables and cozy winter gatherings, since it needs only two bowls and no rolling pin.

Pre-bake the crust for 10 minutes before the filling goes in, because it sets the base so the cream mixture can't soak through. Skip it and you end up with a soft, pale bottom instead of a crisp one.

Martha's version presses the dough straight into the pan with floured hands, so there is no chilling or rolling at all. Stirring the almonds into a loose cream and egg mixture also lets them bake into a chewy, nutty topping rather than a thick custard.

Martha Stewart Almond Tart

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

380

kcal

Sliced almonds bake in a sweet cream and egg filling over a thin, buttery crust that is pressed right into the pan. The result is a crisp base with a chewy, golden topping that slices cleanly.

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  

• 1 cup all-purpose flour, plus more for hands
  

• 1 tablespoon sugar
  

• Pinch of salt
  

• 1 tablespoon pure vanilla extract
  

• 1 cup sliced almonds
  

• 3/4 cup heavy cream
  

• 3/4 cup sugar
  

• 1 large egg, slightly beaten
  

• 1 teaspoon almond extract
  

• 1/2 teaspoon Grand Marnier
  

• Pinch of salt
  

Directions

• Preheat and prep pan: Preheat the oven to 400°F with the rack in the center, then butter a 10-inch tart pan with a removable bottom. Set it aside while you mix the dough.
• Mix the crust: Whisk 1 cup flour, 1 tablespoon sugar and a pinch of salt in a medium bowl. Stir the melted butter, vanilla and 1/2 tablespoon water together in a small measuring cup, then pour it over the flour and stir until combined.
• Press in the dough: With floured hands, press the dough evenly into the buttered tart pan. Keep the layer thin and even so the edges bake at the same pace as the center.
• Pre-bake the shell: Bake the shell for 10 minutes, then take it out of the oven. Reduce the heat to 350°F before the filling goes in.
• Stir the filling: Stir the sliced almonds, heavy cream, sugar, egg, almond extract, Grand Marnier and a pinch of salt together in a large bowl. Mix until every almond is coated.
• Fill the crust: Pour the filling into the warm crust and spread the almonds into an even layer. Set the tart on a parchment-lined baking sheet so any drips don't land on the oven floor.
• Bake until golden: Bake for about 45 minutes, until the top is golden brown. Then let it cool before you unmold and slice it.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Pyrex 3-piece glass mixing bowl set, Reynolds unbleached parchment paper, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this almond tart without Grand Marnier?

Yes, you only need 1/2 teaspoon, so leaving it out won't change the texture. For a similar orange note, use a small splash of orange juice or a pinch of orange zest instead.

How do I store leftover almond tart?

Cover the cooled tart loosely and keep it at room temperature for up to 2 days. Because the filling contains cream and egg, move it to the fridge after that, and let slices sit out for a few minutes before serving.

Can I make the tart ahead of time?

You can bake it a day ahead, since the flavor settles and the slices cut more neatly once it has fully cooled. Keep it covered and unmolded only when you are ready to serve.

What if I don't have a tart pan with a removable bottom?

A 9-inch springform pan or a pie plate will work, though a pie plate makes slicing a little less tidy. Butter it well and watch the bake time, since a deeper pan may need a few extra minutes.

What is the most common mistake with this tart?

Pressing the crust too thick is the usual problem, because it stays doughy under the filling. Press the dough thin and even, and pre-bake it for the full 10 minutes so it holds up.