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.
Prep Time30 mins
Cook Time45 mins
Total Time75 mins
Servings8
Yield1 9-inch tart (8 slices)
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
- 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.
- 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).
- 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).
- 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.
- 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.
- 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.
- 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.
More Morocco Recipes You’ll Love
Craving more flavors from Morocco? Try these traditional recipes:
- Moroccan Tagine with Lamb
- Harissa-Roasted Cauliflower Steaks with Whipped Feta and Crispy Chickpeas
- Harissa-Honey Glazed Salmon with Pearl Couscous and Charred Lemon
