A Simple, Elegant Classic Made Easy
Some desserts look like they took all day to make. This one only tastes like it did!
If you’re looking for a dessert that’s just the right mix of rustic charm and timeless elegance, this crustless almond tart might just become your new favourite. It’s a quiet showstopper and incredibly simple to make – just a handful of pantry staples – but the result is something truly special: golden on the outside, nutty, gently sweet, with a delicate chew and a soft, almost custard-like interior. Add a light dusting of icing sugar before serving, and you’ve got a dessert that looks as lovely as it tastes.
Use this recipe to make a quick dessert that will impress guests or a simple little something-sweet for a cozy evening at home. This tart delivers on all fronts: flavour, simplicity, and beauty. It’s a lovely reminder that sometimes, less really is more, and the kind of recipe you’ll want to keep in your back pocket for any occasion.
There’s no crust to roll or dough to chill. It all comes together in one bowl and bakes up with a gently puffed top and golden edges that make the kitchen smell like a pâtisserie. It’s the sweet spot between effort and yumminess.
This tart is a celebration of minimalism in the kitchen – a reminder that you don’t need fancy techniques or long ingredient lists to create something memorable. With just almond flour, sugar, eggs, and melted butter, it all comes together in a single bowl. Top it with sliced almonds for extra texture and bake until golden and puffed. That’s it!
A Taste of Tradition
Almond-based desserts have deep roots in European baking traditions, especially in France, Spain, and Portugal, where almonds have long been prized for their versatility, and symbolism of good luck and fertility. In Portugal, you’ll often find almond tarts served at Easter or festive occasions, and many sweet recipes have almonds and eggs as ingredients. In France and Spain, almond flour is also a key ingredient in many traditional confections.
This particular tart is inspired by those rustic European recipes and simplified for the modern home kitchen. The no-crust style is a practical, no-waste approach often found in village-style cooking, where comfort food always wins over fuss. In that sense, this tart stays true to its roots. It’s rich but light, simple but impressive – just classic almond flavour shining through – and tastes even better the next day (if you manage to have leftovers).
It’s naturally gluten-free and can be easily customized for different preferences or occasions.
Customizing Your Almond Tart
One of the best things about this tart is how versatile it is. It can be dressed up or down depending on what you have on hand, when/where it will be served or what mood you’re in.
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For a fragrant twist, add a teaspoon of vanilla extract or a bit of fresh lemon or orange zest to the batter.
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Feeling indulgent? Serve it with a dollop of whipped cream, crème fraîche, or a scoop of vanilla bean ice cream.
- Swap the sliced almond topping for flaked coconut or crushed pistachios.
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Pair it with fresh berries or a fruit compote on the side – the soft, nutty base complements fruit beautifully.
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Want more Mediterranean flair? Drizzle with a honey and orange water syrup before serving.
This tart also holds up well at room temperature, so it’s great for picnics, potlucks, or even as an edible gift. It’s sweet but not too sweet, and works just as well for afternoon tea or a light dessert after a big meal.
Make it ahead if you like – it keeps in the fridge for a few days, and the almond flavour deepens beautifully. One bite in, and you’ll wonder why you ever thought a tart needed a crust.
Whether you want something sweet with your coffee, a no-fuss dinner party dessert, or just a new favourite to bake on a Sunday afternoon, this crustless almond tart has you covered. Uncomplicated, elegant, and deeply flavourful – this is the kind of recipe that gets passed around.
A Few Tips for Baking Success
Even though this is a simple recipe, here are a few small details that help it really shine:
- For easier cutting/serving, line the baking dish with parchment paper to lift/move the tart to a cutting board or cake stand (with paper attached, trim edges).
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Use blanched almond flour (not almond meal) for a finer texture and even colour.
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Don’t overbake – you want the centre to stay a bit soft and tender. The tart will firm up as it cools.
- If you need to serve a crowd, double the recipe, bake in a rectangular pan (e.g. lasagna size), and cut into small bars.
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Let it cool completely before slicing. This helps the texture set and makes for cleaner cuts.
And of course, that final touch – don’t skip the dusting of icing sugar over the cooled tart to give the tart that charming, old-world bakery look. It’s optional, but highly recommended!
Crustless Almond Tart
Ingredients
- 200 g sugar 7 oz, about 1 cup
- 3 eggs
- 50 g butter, melted 1.75 oz or 3 ½ Tbsp or about ¼ cup
- 200 g almond flour 7oz, about 2 cups | blanched, not almond meal
- 50 g sliced almonds 1.75 oz
- 1 tsp vanilla extract or lemon zest (optional)
- icing sugar Powdered sugar or confectioners' sugar, for dusting
Instructions
- Pre-heat the oven to 350º F (180º C) and line a pie dish (about 9 in or 23 cm diameter) with parchment paper.
- In a medium bowl, mix the sugar and eggs until well combined.
- Add the melted butter and almond flour, mix well.
- Pour batter onto the papared a pie dish, smooth the top, and sprinkle with the sliced almonds.
- Bake in the oven for 25 to 30 minutes or until golden and puffed (it flattens while cooling).
- When cooled, dust with icing sugar before serving.
Notes
- Let it cool completely before slicing
- Swap the sliced almond topping for flaked coconut or crushed pistachios
- Serve with a dollop of whipped cream, crème fraîche, or a scoop of vanilla bean ice cream
- Pair it with fresh berries or a fruit compote
- For a more Mediterranean flair, drizzle with a honey and orange water syrup before serving
- If you need to serve a crowd, double the recipe, bake in a rectangular pan (e.g. lasagna size), and cut into small bars.