Almond tart

Divine into this divine almond tart - complete with a crumbly golden crust with and warm juicy fruit waiting to ooze out.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


Almond tart
  • 1 sheet puff pastry, defrosted
  • 1 egg yolk
  • 50 gram almond paste
  • 4 nectarines, seeded, halved, thinly sliced
  • 1/4 cup flaked almonds
  • whipped cream or vanilla ice cream, to serve


Almond tart
  • 1
    Preheat oven to very hot, 220°C (200°C fan-forced). Lightly grease and line an oven tray with baking paper.
  • 2
    Trim comers of pastry sheet to make a 23cm circle. Place on tray. Fold over edges to make a 1cm border. Prick base with a fork and brush all over with yolk. Bake 5 minutes, then push down puffed up centre.
  • 3
    Roll almond paste until 5mm thick. Cut into strips and space evenly over pastry base. Arrange nectarines in a fanned pattern over top. Sprinkle evenly with almonds.
  • 4
    Bake 12-15 minutes, until pastry is crisp and nectarines tender. Serve warm with cream or ice-cream.


You could also use plums, pears or apples in place of nectarines.

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