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This simple Almond Tart is just that – simple. And deliciously creamy, buttery, filled with that oh-so-delicious almond paste and baked with a almond caramel topping. Top it with my super easy to make candied cherries and some good ole vanilla ice cream, and you’ll be in heaven.
My love for almond paste has no bounds. I would literally use it in every dessert if I could.
But alas, the boyfriend does not share my feelings. That’s ok though. Because that whole almond tart sitting in the fridge? Mine. ALL MINE.
And thank god for that, because it is absolutely incredible. Creamy, buttery, almondy (totally should be a word) and just the most perfect dessert ever.
Pair this almond cake with these super simple homemade candied cherries and some vanilla ice cream, and you have got yourself a winner. Plus…guys…like so many of my desserts, it’s very easy to whip together. Especially if you use a store bought pie crust like I do.
Seriously, I know homemade pie crusts are just better, but I don’t have time for that. Does that make a fraud? Maybe. But I’m A-OK with that. I’m team store-bought pie crust all the way.
**The candied cherries aren’t mandatory for this recipe, but let me tell you, they sure do taste amazing with this almond tart – learn how to make them HERE**
Buy the ingredients at your local grocery store, or buy them from Amazon without leaving the couch! (these links are affiliate links and I earn a small commission if you buy through them – it helps me pay for the many failed recipe attempts):
As I so vehemently discussed above, I go with a store bought pie crust. If you make your own, more power to you. Your tart will prob be better than mine LOL.
Is there a substitute for brandy?
The brandy is optional. I like the flavor it adds, but it won’t have a huge impact on the overall flavor. If you don’t have it, just leave it out.
Is there a substitute for almond extract?
I like the extra almondy flavor the almond extract provides in this recipe, however, you can replace it with vanilla extract if you don’t have almond.
Is marzipan and almond paste the same?
While both have a distinct almond flavor, they are not the same. Marzipan has a much higher ratio of sugar to ground almonds than almond paste. Almond paste is used in baking, while marzipan is typically used for candies. For this simple almond tart, you need almond paste.
How to Make an Almond Tart
Par bake the pie crust if not done already. We par bake the pie crust to keep it from getting soggy after we add the filling.
To par bake the crust, place parchment paper over the pie crust and fill with pie weights. If you don’t have pie weights, you can use dried beans or rice. This prevents the pie crust from bubbling up. Bake the crust at 375 degrees for 15 minutes. Remove from oven and let cool while preparing the other ingredients.
Cream the butter and sugar. Add the almond paste and beat in until mostly smooth. It’s almost impossible to get it fully smooth.
Add the eggs, almond extract, orange juice and brandy and beat until mostly smooth and fluffy, about 2-3 minutes. Pour the mixture into the cooled pie crust. Bake at 350 degrees for 20 minutes.
**Step by step instructions below:
While the tart is baking, we want to make the almond topping. Combine all ingredients in a saucepan and heat over medium low until gooey and caramelized. Keep warm until ready to drizzle over the tart.
Remove tart from oven, let cool for 5 minutes, then drizzle the almond topping over the top. It does not need to be perfect. Place back in the oven and bake for 15 minutes, or until the top is golden brown.
Remove and let fully cool. Refrigerate for 3 hours or overnight before serving. Serve with candied cherries and/or vanilla ice cream.
Can you freeze an almond tart?
Yes you can! Let the tart cool completely then place it in the freezer for about 8 hours, until frozen through. Wrap the tart in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months. To thaw, remove from bag and plastic wrap. Let thaw in the fridge overnight. Can be reheated in a 350 degree oven for 10 minutes to warm if desired.
Tools used for this almond cake
(Amazon affiliate links – I earn a small commission if you buy these products through these links):
– Pie weights: While I’m not much of a baker, I love these pie weights. However, although they say one box is enough, you really need 2 boxes.
– Parchment paper: Me and parchment paper are best friends. Really, any kind will work, but I like this all natural paper, mostly because it looks pretty in photos #honesty
– Hand mixer: I know there are a lot of stand mixer users out there, but if you have a smaller space like I do, this hand mixer is just awesome! It is super easy to store, takes up only a little space, and has multiple speeds. I totally love this thing.
If you guys have been hanging around for any time, you’ll know that I’m a pretty big fan of easy desserts. Check out some of these other awesome ones:
Caramel Marshmallow Crunch Brownies
Homemade Strawberry Shortcake
Gooey Pecan Pie Bars
Sweet Korean Pancakes
No Bake Oreo Balls
No Bake Cheesecake Balls
Banana Nutella Pastries
Chewy Gingerbread Cookies
Did you make this almond tart recipe? Leave a comment below and let me know how it turned out!
Peach Almond Tart with Crumble Topping
- Par bake the pie crust if not done already. Place parchment paper over the pie crust and fill with pie weights.
- Bake the crust at 375F degrees for 10 minutes. Remove from the oven and let it cool while preparing the other ingredients.
- Roll out the almond paste into about an 8 inch circle. Place it in your (mostly cooled) pie crust and gently press it down.
- Beat the butter and sugar for 1 minute.
- Add the eggs, almond extract, orange juice and brandy and beat until smooth, about 1-2 minutes.
- Mix in the flour. Pour the mixture into the almond paste lined pie crust.
- Place the sliced peaches on top in a circular pattern (see below), or any pattern you like.
- Top with the almond crumble (below) and bake at 350F degrees for 30 minutes. The edges of the crust should be golden brown.
- Remove the tart from oven and let it cool at room temperature. Refrigerate for 3 hours or overnight before serving.
Almond Crumble Topping:
- Combine the dry ingredients in a bowl and mix together.
- Add the melted butter and fold it in with a fork until the mixture is dampened.
- You can substitute pears, figs, blackberries, or plums for the peaches.
- Substitute rum for the brandy for a slightly different, but equally good, flavor.
- It is important to let your tart chill overnight to allow it time to set properly.
- Your pie crust should be mostly cooled before you place the rolled out almond paste on top.
- Add 1/8 cup of rolled oats to the topping for some extra texture.
- Add 1/2 teaspoon of orange peel for extra orange flavor.
Did you make this easy almond cake? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!