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Almond tart

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Almond tart
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Makes: 8 servings adjust
This is an easy tart, similar to a traditional bakewell tart but not as rich. The luscious prunes in the base are complemented by a side scoop of intensely flavoured prune and Armagnac ice cream, adding a French flourish (note the reliable formula requiring equal volumes of cream, milk and sugar). To make the best almond filling for the tart, buy good quality nuts such as blanched Marcona almonds from Spain and grind them yourself. Recipe by: Bryan Webb



  • 250 grams Flour
  • 160 Butter
  • 14 teaspoon Salt
  • 1 teaspoon Sugar
  • 250 milliliters Milk
  • 2 Egg

Step 1

Preheat the oven to 180°C/gas mark 4. To make the pastry for the almond tart, blend together the flour, butter, sugar and salt until the mixture resembles breadcrumbs. Add the egg and milk and mix gently to form a dough. Wrap in cling film and place in the fridge for 1 hour. Remove the pastry from the fridge and allow to stand for 10 minutes. Roll out as this as possible and use it to line a loose-bottomed 20cm tart tin. Line the inside of the pastry with a large sheet of silicone paper, fill with uncooked beans or rice and leave to rest in the fridge for 20 minutes.


  • 1 Egg

Step 2

Bake the pastry blind for 20 minutes then remove it from the oven. Lift out the silicone paper with the beans or rice inside and set aside for another time. Lightly beat the extra egg and brush it over the base of the pastry shell to form a seal. Return to the oven and bake for a further 5 minutes. Turn the oven temperature down to 150°C/gas mark 2.


  • 50 grams Blanched Chopped Almonds

Step 3

To make the filling for the almond tart, blend the whole blanched almonds is a food processor until fine, then set aside.


  • 100 grams Butter, softened
  • 100 grams Caster Sugar
  • 2 Egg

Step 4

Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well to combine. Add both types of ground almonds and carefully fold them in


  • 20 g of flaked almonds

Step 5

Spoon the jam into the pastry case and use a pastry brush to coat the base of the tart. Scatter the prunes onto the base of the tart and cover with the almond mixture. Sprinkle with the flaked almonds and bake for 1 hour 10 minutes. Switch off the oven and leave the tart to cool in the oven for a further 15 minutes
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