Autumn Almond Cardamom Tart

Autumn Almond Cardamom Tart

This recipe just screams autumn. Perfectly aromatic and warming, it’s a little piece of heaven in every bite. And it’s easy to make too! Autumn baking doesn’t get much better than this.

The tart seems quite heavy, but the filling is surprisingly light. The beaten egg whites give it a soft, delicate texture while the cardamom adds a fresh, citrusy aftertaste. In my kitchen, this almond cardamom tart is a must-bake every year around October or November, when the clocks go back and the days are short.

Pastry for a round tart form ∅ 23 cm:

  • 115g unsalted butter, room temperature
  • 85g icing sugar
  • 260g plain flour
  • 2 tsp baking powder
  • sprinkle of salt
  • 75ml double cream
  • 1 egg yolk

Sift flour with baking powder. Add the butter, chopped up into small chunks. Use your fingers to mix them into a crumbly texture. Add the remaining ingredients and knead everything into smooth pastry using your hands.

Tear about 1/4 of the pastry away. Roll both parts of the pastry into balls and then pat into thick discs, wrap them in cling film (separately), and refrigerate for an hour.

Shortly before the hour has passed, prepare the filling.

Filling:

  • 2 egg whites
  • 50g melted butter
  • 170g icing sugar
  • 200g ground almonds
  • 1 tsp cardamom
  • 1 tsp vanilla extract
  • sprinkle of salt

Beat the egg whites into stiff peaks. Mix the remaining ingredients in a large bowl. Add the egg whites and gently fold them into the mixture.

Pre-heat the oven to 160°C.

Take the pastry out of the fridge.

Roll the bigger part into a thinner circle, big enough to fill the bottom and sides of the form. Transfer the pastry to the tray and press the sides to make them stick to the edge of the form.

Spread the filling evenly on the pastry.

Roll the smaller part of the pastry into a thin circle the size of the form. Cut it into strips, then arrange them on top of the filling in a lattice shape.

Also:

  • 1 egg yolk

Glaze the top of the pastry with an egg yolk.

Bake for 50-60 minutes, until golden.

Remove from the oven. Once the tart has cooled down, dust it with icing sugar.

Enjoy!

Almond cardamom tart on a plate, sliced into, dusted with icing sugar
Almond cardamom tart
Baked almond cardamom tart on a plate
Almond cardamom tart

Autumn Almond Cardamom Tart

  • Servings: 12
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Delicious, autumnal, light and zesty almond cardamom tart

Ingredients

    Pastry (∅23cm form):
  • 115g unsalted butter, room temperature
  • 85g icing sugar
  • 260g plain flour
  • 2 tsp baking powder
  • sprinkle of salt
  • 75ml double cream
  • 1 egg yolk
  • Filling:

  • 2 egg whites
  • 50g melted butter
  • 170g icing sugar
  • 200g ground almonds
  • 1 tsp cardamom
  • 1 tsp vanilla extract
  • sprinkle of salt
  • Glaze:

  • 1 egg yolk

Directions

  1. Sift flour with baking powder.
  2. Add the butter, chopped up into small chunks. Use your fingers to mix everything into a crumbly texture.
  3. Add the remaining ingredients and knead everything into smooth pastry using your hands.
  4. Tear about 1/4 of the pastry away.
  5. Roll both parts of the pastry into balls and then pat into thick discs, wrap them in cling film (separately), and refrigerate for an hour.
  6. Shortly before the hour has passed, prepare the filling.
  7. Beat the egg whites into stiff peaks.
  8. Mix the remaining ingredients in a separare, large bowl.
  9. Add the egg whites and gently fold them into the mixture.
  10. Preheat the oven to 160°C.
  11. Take the pastry out of the fridge.
  12. Roll the bigger part into a thinner circle, big enough to fill the bottom and sides of the form.
  13. Transfer the pastry to the tray and press the sides to make them stick to the edge of the form.
  14. Spread the filling evenly on the pastry.
  15. Roll the smaller part of the pastry into a thin circle the size of the form. Cut it into strips and arrange on top of the filling in a lattice shape.
  16. Glaze the top of the tart with an egg yolk.
  17. Bake for 50-60 mins until golden.

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Almond crescent cookies
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Marzipan cherry tart
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Red velvet cake with blue, strawberry frosting
Finished white chocolate carrot cake, view from the side
White chocolate carrot cake

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