Ingredients:

For the crust:

1 2/3 cup flour

1 cup almond flour

1 extra large egg

9 TBSPs cold butter, cut into chunks

1/2 cup sugar

Pinch of salt

1 tsp vanilla

1 tsp baking powder

For the frangipane cream:

2 cups almond flour

2/3 cup powdered sugar

6 TBSPs butter, melted and cooled

2 extra large eggs

1 tsp almond extract

Shaved almonds for decoration

Directions:

Preheat oven to 360F.

Begin by making the cream filling.

Beat eggs, melted (and cooled) butter and almond extract with a fork until blended.

Add powdered sugar and continue to stir until sugar has melted.

Finally, add almond flour and stir until incorporated.

Set aside.

Grease and flour a tart pan and set aside.

(You may use baking spray instead, if you wish).

Now, for the crust….

Place regular flour and almond flour in a large bowl.

Add sugar and mix with fork.

Add cold butter chunks, and using either a pastry cutter or your fingers, break the butter into the dry ingredients until the results resemble sand.

Add eggs and baking powder and continue to mix until a dough forms.

Separate dough into three parts, use 2 for the crust and 1 for the top.

Line the 2/3 portion of dough on the bottom and sides of tart pan.

Make sure layer is even. Use your fingertips to achieve that.

Prick bottom crust with fork.

Spread frangipane cream filling evenly over crust.

Break up remaining dough into bits and sprinkle them over top of cream filling.

Make sure to space them evenly over top.

For the final touch, sprinkle some shaved almonds over entire surface of tart.

Bake in hot oven for about 40-45 minutes until top is golden.

Serve at room temperature with a dust of powdered sugar.

TIPS:

This tart is so simple to make that you can use just a fork to make it.

I like to add almond extract to the cream filling for a richer almond flavor. Add as much or as little as you like.

I use 00 flour for my sweet creations because of its lighter texture. If you’re using all-purpose flour, I recommend sifting it first for better results.