Cinnamon-Almond Tart

For the past two or so weeks, I’ve been craving a bear claw donut pastry thing. The smooth almond paste and hint of cinnamon, topped with crispy sliced almonds and a light drizzle of glaze. But I also kind of wanted a pie because, well…warm, cozy fall vibes. So I decided on making an almond filled tart. Next time, I’m going to try filling it with actual frangipane and see how it comes out (likely even more rich and decadent).

Ingredients

  • 9” tart shell/crust, par-baked at 375°F for 10-15min (I used my galette dough recipe)

  • 170g (3/4 cup) butter, melted

  • 50g (~1/4 cup packed) light brown sugar, plus 15g

  • 75g (~3/4 cup) fine blanched almond flour

  • 1/4 tsp fine sea salt

  • 2 large eggs, beaten

  • 1/2 tsp vanilla extract

  • 1 tbsp ground cinnamon

  • 50g (~1/2 cup) sliced almonds (optional: toasted)

ICING

  • 1/2 cup powdered sugar

  • 1-2 tbsp heavy cream or milk

Warm Fall Cinnamon Almond Tart
Fall Almond Tart with Cinnamon

Recipe

  1. Preheat the oven to 375°F. Poke holes in the tart shell/crust with a fork and then par-bake (10-15 minutes).

  2. Once the crust is done and set aside to cool, drop the heat of the oven to 350°F.

  3. In a medium-large mixing bowl, pour the melted butter and start whisking in the ingredients (starting with the brown sugar and finishing off with the vanilla).

  4. In a small bowl, mix together the cinnamon and 2 tbsp (15g) of light brown sugar. Spread this evenly across the tart crust.

  5. Pour the almond filling into the tart crust slowly, using a spatula to spread it.
    Note: If you wait a while to pour the filling into the tart (like I did in my demo video on Instagram), the filling will set/thicken up a bit and you’ll need to use your fingers to get it off the spatula.

  6. Sprinkle the sliced almonds evenly across the top of the tart.

  7. Bake for 15-20 minutes, until golden brown.

  8. In a small bowl, put the powdered sugar and sparingly stir in the cream/milk. Start with 1 tbsp of liquid and slowly add more to thin it out. You want it to be on the thicker side (closer to an icing rather than a donut-glaze). Let the tart cool completely before drizzling the icing over top, otherwise it will melt/dissolve like a soak/glaze. I used a small zipper seal bag to pipe it, but a small spoon or fork should also do the trick!

Serve immediately! You can store this in the fridge for up to a week; just take it out about 20 minutes prior to serving or warm up in a toaster oven before serving.

Enjoy!

sweetHijabs and Apronstart, cinnamon, almond flourComment