With a crisp outer layer and soft centre, the Asturian almond tart is a lovely treat made from just a few basic ingredients.
It is a well-loved dessert from northern Spain, often found in homes across the region.
Unlike other almond-based cakes like the famous Tarta de Santiago, this one stands out thanks to its puff pastry base. The filling, made from ground almonds, eggs, and sugar is sweet and full of flavour.
Almond Tart ingredients (Serves 6)
- 250g ground almonds
- 145g sugar
- 4 eggs
- Lemon zest
- A few drops of vanilla essence
- Butter (for greasing the tin)
- Puff pastry sheet
- Icing sugar (for dusting)
Start by greasing a round baking tin (about 22–24cm wide) with butter. Lay the puff pastry over the bottom and up the sides. Press it down gently to fit and prick the base all over with a fork, this stops it puffing up in the oven.
In a mixing bowl, beat the eggs and sugar together until smooth and slightly frothy. Add the lemon zest, vanilla, and ground almonds. Mix everything well with a whisk until it’s fully blended.
Pour the mixture into the tin on top of the pastry. Spread it out evenly with a spatula.
Put the tart in a preheated oven at 180°C and bake for about 35 minutes. To check if it’s done, poke the middle with a toothpick, if it comes out clean, it’s ready. If the top or edges start to brown too fast, you can loosely cover it with foil and let it finish baking.
Once cooled, dust the top with icing sugar and serve.
