Moroccan Almond Tart

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A beloved Moroccan celebration dessert, this almond tart features a buttery shortbread crust filled with a fragrant, custardy almond cream scented with orange blossom water and crowned with whole almonds in a decorative pattern. It is naturally gluten-light thanks to the almond-forward filling and pairs beautifully with mint tea.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 36 gCarbs
• 3 gFiber
• 22 gSugar
• 9 gProtein
• 95 mgSodium
• 180 mgPotassium
• 80 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the Shortbread Crust

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/4 cup (30 g) powdered sugar
• 1 large egg yolk
• 1/4 teaspoon fine sea salt
• 2 to 3 tablespoons ice water

For the Almond Filling and Topping

• 2 cups (200 g) finely ground blanched almonds
• 3/4 cup (150 g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 2 tablespoons orange blossom water
• 1 teaspoon pure almond extract
• 2 tablespoons all-purpose flour
• 1/3 cup (40 g) whole blanched almonds, for topping

Directions

1. Make the crust: In a food processor, pulse the flour, cold butter, powdered sugar, and salt until the mixture looks like coarse meal. Add the egg yolk and 2 tablespoons of ice water and pulse just until the dough starts to clump; add the remaining water if needed. Turn out, shape into a disc, wrap in plastic, and chill for 20 minutes.
2. Roll the chilled dough on a lightly floured surface into a 12-inch round and fit it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the base all over with a fork, and chill for 15 minutes. Preheat the oven to 375°F (190°C).
3. Blind bake the crust by lining it with parchment and filling with pie weights or dried beans. Bake for 12 minutes, remove the parchment and weights, and bake 3 more minutes until pale golden. Reduce the oven temperature to 350°F (175°C).
4. Make the filling: In a medium bowl, whisk the eggs and granulated sugar until pale and slightly thickened, about 1 minute. Whisk in the melted butter, orange blossom water, and almond extract until smooth. Fold in the ground almonds and flour until you have a thick, spoonable batter.
5. Pour the almond filling into the warm crust and smooth the top with a spatula. Arrange the whole blanched almonds on top in concentric circles or any decorative pattern, gently pressing them in so they half-sink into the batter.
6. Bake on the middle rack for 30 to 35 minutes, until the filling is puffed, golden around the edges, and a knife inserted in the center comes out with just a few moist crumbs. The center should feel just set, not jiggly.
7. Cool the tart completely in the pan on a wire rack, at least 2 hours, before unmolding. Dust lightly with powdered sugar, slice with a thin-bladed knife, and serve at room temperature.

Cook’s Notes

• Do not overwork the shortbread dough; handle it just until it comes together to keep the crust tender and melt-in-your-mouth.
• Use finely ground blanched almonds (not almond flour with skins) for the palest color and most delicate texture, since this is the visual hallmark of a classic Moroccan almond tart.
• Orange blossom water is essential for authentic flavor, but start with 1 tablespoon if you are sensitive and adjust to taste; a few drops of rose water can also be added for variation.
• The tart keeps well covered at room temperature for up to 3 days and actually develops deeper flavor on day two, making it an excellent make-ahead dessert.
• For clean slices, chill the cooled tart for 30 minutes before cutting and wipe the knife between each cut.

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