Go Back
–+ servings
honey almond tart.
Print

Chewy Almond Tart With Crispy Honey Topping

Rich, buttery and unapologetically almond-forward, this tart combines a creamy almond filling scented with orange zest and cinnamon then topped with a crispy honey-almond topping that turns golden and crunchy in the oven. Every bite is packed with nutty flavor and just the right amount of sweetness.
Course Dessert
Cuisine European
Keyword almond tart, honey almond tart, rosh hashanah dessert
Servings 8 inch tart
Author Dikla Levy Frances

Ingredients

For the Filling

  • 1 Recipe Almond cream
  • 1 Tablespoon Fresh orange zest (one medium orange)

For The Topping

  • 1/2 Cup (180g) Honey
  • 6 Tablespoons (75g) Unsalted butter at room temperature
  • 1 Cup ( Sliced almonds

Instructions

  • Preheat your oven to 350°F and have an 8-inch tart pan with removable bottom ready.
  • Roll the dough between to large pieces of parchment paper into 12-inch circle. Remove the top pieces, then use the bottom piece to line the tart pan with the dough. Gently peel the parchment paper, cut access dough and use a fork to prick the bottom of the dough. Refrigerate until ready to use.
    • If the dough is peeling off with the parchment paper, refrigerate the pan with the paper for 10-15 minutes. This will solidify the butter and allow you to peel off the paper with no issue.
  • Measure the honey (180g) and butter (75g) into a small or medium sauce pan and cook over medium heat, until the butter has melted. Mix in the almonds and set a side.
  • Mix the almond cream with the orange zest (1 tablespoon) and cinnamon (1/2 teaspoon).
  • Remove the pan with the oven and top it with the almond cream. Use an off set spatula to spread the cream.
  • Spoon the honey-almond mixture over the cream.
  • Bake over the middle oven rack for 30-35 minutes. Turn the oven off and allow the tart to set in the oven, door shut for 20-30 minutes. Remove from the oven and set aside for another 1 hour before transferring to a serving dish and serving.
    • The tart is ready when the top and sides of the crust are golden brown, the sides has sides and the center is jiggly.
  • Store at room temperature for up to 4 days. Left overs can be wrapped in plastic wrap, place in a freeze bag and frozen for up to four weeks. When ready, unwrap the tart, and set aside to reach room temperature.