This Almond Tart recipe made with a frangipane filling will melt your heart. Natural ingredients and berries bring a natural sweetness to this almond tart.
Not only is this Almond Frangipane Tart paleo, but it is also gluten free. Eliminate the maple syrup and this recipe is entirely free from added sugars.
Perfect as a dessert with your cup of espresso!
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This almond tart recipe can be made at anytime of the year. You don't need to use fresh berries, you can use frozen if that's all that you have. In fact, with frozen, you will probably get more of a variety of berries in one package.
This recipe was inspired by my love for almonds and frangipane. What better way to incorporate almonds, frangipane and berries than by putting them all together into a dessert.
Ingredients
This recipe for almond tart calls for simple and natural ingredients.
- Almonds
- Almond Flour
- Maple Syrup (optional)
- Palm Shortening/Ghee/Butter
- Egg
- Potato/Arrowroot Starch
- Almond Extract
- Fruit of your choice
- Salt
See recipe card for quantities.
Instructions
Pre-heat oven to 325° F. Prepare a tart dish by lightly coating it in oil.
If you have whole almonds, put them in your food processor and grind them to a fine almond meal. You can also use pre ground almond flour/meal for this recipe.
Don't over grind your almonds or they will turn into almond butter.
Combine all the ingredients for the crust. You may want to combine the dry ingredients first, before adding the wet ingredients so that the crust has a more uniform texture. ( I learned this the hard way).
Place the crust mixture in the middle of your tart pan. It's useful to use a tart pan with a detachable bottom.
Spread the crust all the way out to the sides and up the sides as much as possible. Use the bottom of a spoon or a plastic spatula, or use your hands to mold the mixture up the sides of the pan. Bake for 10 minutes. Remove from oven.
Combine all of the Frangipane filling ingredients and mix.
You can use a mini food processor to mix the ingredients into a smooth liquid.
Pour the mixture into the cooked almond crust and spread it very carefully to the outer edge making sure not to let it spread over the sides of the crust.
Arrange berries on the filling (don't push the berries down, just lay them gently on top of the filling) and Bake for about 20 minutes or until the middle doesn't jiggle anymore.
Remove from oven and let cool before serving.
Top tip
Take care not to forget the crust and frangipane filling in the oven as they will burn very easily. Stay close to the oven and check regularly to make sure that when the middle is set, it's done and to remove it from the oven.
If you like almonds then you will love my Easy Amaretto Cookies or my Nutella Cookies. These are perfect cookies to make at Christmas or any time.
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Substitutions and Variations
You can make this dessert free from added sugar or use any other type of fruit or eliminate the fruit all together. Here are some ideas:
- Fruit -you can substitute any type of fruit for this recipe, like apples or peaches. But you will need to slice them very thin and you may need to cook the almond tart for longer.
- No Fruit - skip the fruit and arrange slivered almonds on top once you have removed the tart from the oven. You can also place them on the tart at the end of the cooking cycle, but take care not to add them too early otherwise they will burn and it won't look nice.
- Maple Syrup - eliminate the maple syrup if you don't want any added sugar or substitute it with stevia or honey.
- Crust - use almond meal made of roasted almonds for a nutty and crunchy taste.
Is there something you would like to add that I didn't mention? Go for it!
Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Try this Strawberry Dream Cake. It will wow your guests and they will think you slaved all day putting it together.
Equipment
Equipment can have a big impact on how a recipe turns out. You can use a pie plate to make this almond tart, but a tart pan with a removable base works best.
You'll need a measuring cup, a silicone spatula and a mini food processor would come in handy too!
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
This almond tart keeps well for 4 to 5 days covered with plastic wrap in the refrigerator. That is, if you have any leftovers.
You can also freeze this tart and when you are ready to serve it, thaw it out in the refrigerator overnight.
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
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Recipe Details
Almond Tart Recipe
Ingredients
Crust
- 2 ¼ cup of almond flour
- ¼ cup potato starch or arrowroot starch
- â…“ cup egg white
- 1 tablespoon of maple syrup or honey, optional
- 3 tablespoons of palm shortening you can use ghee or butter as a substitute
- Pinch of salt
Filling
- ¼ cup coconut oil or ghee melted
- ¼ cup maple syrup or honey, optional
- 1 ½ cup almond flour
- 2 eggs
- ¼ teaspoon almond extract
- 1 cup frozen fruit of your choice
Instructions
Crust
- Preheat oven to 350°F, grease a tart pan or pie dish with olive oil.
- Mix almond flour and starch together, then add all the other crust ingredients together and press into the tart pan, creating a fluted edge with a spoon or spatula (¼ inch high).
- Bake for 10 minutes
Filling
- Combine all the filling ingredients together, except the fruit, and mix well until you have a smooth consistency. Use your hands or a mini food processor.
- Pour filling into baked tart crust.
- Spread filling to edge of crust being careful not to spread over the edges.
- Arrange fruit on top.
- Bake at 350°F for about 30 minutes or until the center doesn't jiggle any more. Filling will burn easily so keep an eye on it as you approach 20 minutes. Test doneness by placing a toothpick in the dough in the centre of the pan. If it comes out clean, your good to go.
- Remove once done and let cool.
Steph says
I made this healthy dessert for my family TWICE and they love it! It's sweet and tarte all at the same time. It's the perfect dessert to complete a savory dinner.