Crustless Almond Tart
A simple and elegant crustless almond tart made with sugar, eggs, almond flour, and butter. Gluten-free, flavourful, and ready in no time – a classic made easy.
Servings: 8
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.
- To make it dairy-free, use melted coconut oil or another neutral oil.
- For a keto-friendly version, swap the sugar for a granulated sweetener like erythritol or monk fruit. There are even fine-powdered sweeteners available to replace the sugar dusting on top.
- Serve with a dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream (sugar-free for keto).
- 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.