A Nutty Twist on a Classic Pastry

There is a magical synergy that happens when bright, sharp citrus meets rich, toasted almond flavor. I first developed this recipe for a local baking competition where I wanted to elevate a standard pastry with a fragrant, nutty twist.

Combining an almond-infused crust with a luscious lemon curd pie filling won over the judges and became an instant household favorite. You can read all about our passion for unique baking combinations about DanyRecipes.

Why This Almond Tart Wins Praise

You are going to completely fall in love with this recipe because the almond notes add incredible depth to the dessert. Here is why it stands out among all other lemon desserts:

• Fragrant Almond Crust: Ground almonds mixed right into the pastry dough create a rich, marzipan-like aroma and tender bite.
• Silky Citrus Filling: A classic, velvety lemon curd recipe filling cuts through the rich nuttiness with refreshing tartness.
• Gourmet Appeal: It looks and tastes like an expensive pastry shop creation while remaining entirely approachable at home.

Everything You Need

• 1 cup all-purpose flour: The foundational structure for the pastry dough.
• 1/3 cup blanched almond flour: Adds a rich, nutty flavor and tender texture to the crust.
• 1/4 cup powdered sugar: Sweetens the pastry delicately.
• 1/4 teaspoon salt: Enhances all the surrounding flavors.
• 1/2 cup (1 stick) unsalted butter: Cold and cubed, for a flaky, buttery finish.
• 1 teaspoon almond extract: Amplifies the gorgeous nutty profile.
• 2 to 3 tablespoons ice water: Binds the shaggy dough together.
• 1 and 1/2 cups Lemon Curd: Thick store-bought or homemade filling for the center.
• 1/4 cup sliced almonds: Toasted, for garnishing the outer crust edge.

Crafting Your Almond Tart

• STEP 1In a large bowl, whisk together the all-purpose flour, almond flour, powdered sugar, and salt.
• STEP 2Cut the cold cubed butter into the dry mixture until it resembles coarse crumbs with pea-sized pieces.
• STEP 3Stir the almond extract into 2 tablespoons of ice water, then drizzle it over the flour mixture, tossing gently until the dough forms.
• STEP 4Press the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
• STEP 5Roll the chilled dough out and fit it into a 9-inch tart pan with a removable bottom, trimming any excess edges.
• STEP 6Blind bake the almond pastry crust at 375 degrees Fahrenheit for 18 minutes, removing weights halfway through, until golden and crisp. Let cool completely.
• STEP 7Pour your thick lemon curd evenly into the cooled almond tart shell, smoothing the surface with a spatula.
• STEP 8Sprinkle toasted sliced almonds around the outer border of the tart for a beautiful, crunchy garnish before chilling for 2 hours.

Fun Twists and Serving Ideas

• Apricot Jam Glaze: Brush a very thin layer of warm apricot glaze over the lemon curd just before adding the toasted almonds.
• Chocolate Drizzle: Drizzle a fine web of melted dark chocolate across the chilled tart for an upscale flavor pairing.
• Fresh Raspberries: Press fresh raspberries into the curd filling alongside the toasted almonds for a stunning color contrast.
• Lemon Curd Cheesecake Pairing: Serve slices of this tart alongside a slice of lemon curd cheesecake for the ultimate dessert tasting plate.

Pro Tips

• Toast the Almonds: Take a few extra minutes to lightly toast your sliced almonds in a dry pan to unlock their deep, aromatic oils.
• Handle Dough Gently: Almond flour lacks gluten, meaning the dough can be slightly more fragile; handle it with care when transferring to the pan.
• Chill Before Slicing: Give the tart adequate time in the refrigerator so the filling firms up for clean, beautiful slices.
• Use Pure Almond Extract: Imitation extract can taste medicinal; pure almond extract provides a warm, bakery-quality fragrance.
• Cool Completely: Ensure the crust is 100 percent cool so the butter in the crust doesn’t compromise the set of your curd.

Award-Winning Almond Lemon Curd Tart

This elegant almond lemon curd tart combines a fragrant, buttery almond pastry crust with a smooth, tangy lemon curd filling. Finished with toasted sliced almonds, this gourmet-style dessert offers a delicious balance of nutty richness and bright citrus flavor.

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Prep Time 25 minutes mins

Cook Time 18 minutes mins

Chilling and Cooling Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 13 minutes mins

Servings: 8 slices

Course: Dessert, Tart

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

Almond Pastry Crust

• 1 cup all-purpose flour
• 1/3 cup blanched almond flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter 1 stick, cold and cubed
• 1 teaspoon almond extract preferably pure almond extract
• 2–3 tablespoons ice water add as needed

Lemon Curd Filling and Garnish

• 1 1/2 cups lemon curd thick, store-bought or homemade
• 1/4 cup sliced almonds toasted, for garnish

Equipment

• Mixing bowl
• Whisk
• Pastry Blender
• Rolling Pin
• Plastic Wrap
• 9-inch Tart Pan with Removable Bottom
• Parchment paper
• Pie Weights
• Spatula
• Dry Skillet

Method

 

1. In a large mixing bowl, whisk together the all-purpose flour, almond flour, powdered sugar, and salt.
2. Add the cold, cubed butter to the dry ingredients. Cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
3. Stir the almond extract into 2 tablespoons of ice water. Drizzle it over the flour mixture, tossing gently until the dough begins to come together. Add the remaining water a little at a time only if needed.
4. Gather the dough into a disk without overworking it. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
5. Roll the chilled dough out on a lightly floured surface and carefully fit it into a 9-inch tart pan with a removable bottom. Trim any excess dough, taking care not to stretch the pastry.
6. Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights. Blind bake in a preheated oven at 375°F (190°C) for 18 minutes, removing the weights halfway through baking. Continue until the crust is golden and crisp. Allow it to cool completely.
7. Pour the thick lemon curd into the completely cooled almond tart shell. Smooth the filling evenly with a spatula.
8. Lightly toast the sliced almonds in a dry skillet until fragrant and lightly golden, then allow them to cool. Sprinkle them around the outer border of the tart. Refrigerate the assembled tart for 2 hours, or until the filling is firm, before slicing and serving.

Notes

Keep the butter cold for a tender, flaky pastry crust. Almond flour contains no gluten, so the dough is more delicate than traditional pastry; handle it gently when rolling and transferring it to the tart pan. If the dough feels too dry or crumbly, add a little extra ice water, one teaspoon at a time. Use pure almond extract for the best flavor. Toast the sliced almonds in a dry skillet to bring out their aroma, and let them cool before garnishing. Make sure the tart shell is completely cool before adding the lemon curd. Refrigerate thoroughly before slicing for clean portions. The tart can be prepared up to 24 hours ahead and stored covered in the refrigerator for up to 4 days. Freezing is not recommended because the pastry may lose its crisp texture. Optional variations include brushing the curd with a thin apricot glaze, adding fresh raspberries, or drizzling the chilled tart with melted dark chocolate. Chopped toasted almonds can replace sliced almonds for extra crunch.

FAQs

• Can I make this almond tart a day ahead? Yes, assembling it 24 hours in advance allows the nutty crust and bright citrus to meld wonderfully in the fridge.
• How should I store leftovers? Keep leftovers stored in a covered container in the refrigerator for up to 4 days.
• Can I freeze this tart? Freezing is not recommended because the crisp almond pastry will lose its texture and turn soggy upon thawing.
• Why did my almond crust crumble easily? Almond flour contains no gluten, so adding just a tiny bit more ice water can help bind it if it feels too dry.
• Can I use chopped almonds instead of sliced? Yes, chopped toasted almonds work wonderfully and provide an even heartier crunch.

A Cozy Final Thought

This Award-Winning Almond Lemon Curd Tart is a true celebration of comforting flavors working in perfect harmony. The fragrant nutty crust paired with the sharp citrus filling creates an unforgettable dessert experience. I hope you enjoy sharing this award-winning treat with your loved ones!

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