Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 cup (100g) cold unsalted butter, cubed
  • 1/4 cup (50g) powdered sugar (icing sugar)
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2-3 tablespoons ice water
  • 1 cup (227g) almond paste
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon almond extract
  • 1/4 cup sliced almonds, for topping (optional)

Instructions:

  1. Combine flour, butter, powdered sugar, and salt in a food processor (or by hand) until the mixture resembles coarse crumbs. Add egg yolk and ice water, and pulse (or mix) until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Roll out the chilled pastry on a lightly floured surface to a 12-inch circle. Carefully transfer to the tart pan and press into the bottom and sides. Trim excess dough. Prick the bottom of the crust with a fork.
  3. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden. Let cool completely.
  4. In a mixing bowl, cream together the almond paste and softened butter until smooth. Gradually add the granulated sugar and beat until light and fluffy. Beat in the eggs one at a time, then stir in the flour and almond extract.
  5. Pour the frangipane filling into the cooled tart shell. Sprinkle with sliced almonds (if using). Bake at 350°F (175°C) for 40-45 minutes, or until the filling is golden brown and set.
  6. Let the tart cool completely in the pan before removing the sides. Serve at room temperature.