Classic Almond Tart

Thermomix recipe: Classic Almond Tart. Ready in 70 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 200 g plain flour
• 100 g cold butter, cubed
• 50 g icing sugar
• Pinch of salt
• 1 egg yolk
• 1-2 tbsp cold water (if needed)
• 150 g unsalted butter, softened
• 150 g caster sugar
• 2 large eggs
• 1 tsp almond extract
• 150 g ground almonds
• 1 tbsp plain flour
• 30 g flaked almonds (for topping)
• Icing sugar (for dusting)

Instructions

1. To prepare the shortcrust pastry: Add 200 g plain flour, 50 g icing sugar, and a pinch of salt to the clean and dry Thermomix bowl. Mix 5 sec / Speed 5.
2. Add 100 g cold butter, cubed, to the bowl. Mix 10 sec / Speed 6 until the mixture resembles coarse breadcrumbs.
3. Add 1 egg yolk. Mix 20 sec / Speed 4. If the dough appears too dry, add 1-2 tbsp cold water and mix for another 10 sec / Speed 4 until it just comes together.
4. Gather the dough, form it into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
5. Preheat your oven to 180°C (350°F). Lightly grease and flour a 24 cm tart tin with a removable base.
6. On a lightly floured surface, roll out the chilled pastry to a thickness of about 3-4 mm. Carefully line the prepared tart tin with the pastry, pressing it gently into the sides. Trim any excess pastry. Prick the base all over with a fork.
7. Line the pastry case with baking paper and fill with ceramic baking beans or dried pulses. Blind bake for 15 minutes. Remove the paper and baking beans, then bake for another 5-7 minutes until the base is lightly golden. Set aside to cool slightly.
8. To prepare the almond filling (Frangipane): Clean and dry the Thermomix bowl. Add 150 g softened unsalted butter and 150 g caster sugar to the bowl. Cream 30 sec / Speed 4, scraping down the sides of the bowl with the spatula as needed.
9. Add 2 large eggs, one at a time, mixing 10 sec / Speed 4 after each addition until well combined.
10. Add 1 tsp almond extract and 150 g ground almonds to the bowl. Mix 20 sec / Speed 3 until just combined.
11. Add 1 tbsp plain flour to the mixture. Mix 10 sec / Speed 3 until the flour is incorporated. Do not overmix.
12. Pour the almond filling evenly into the pre-baked tart crust. Sprinkle 30 g flaked almonds over the top of the filling.
13. Bake for 30-35 minutes, or until the filling is golden brown and set. A skewer inserted into the centre should come out clean. If the tart browns too quickly, you can loosely cover it with foil.
14. Let the tart cool completely in the tin on a wire rack before carefully removing it. Dust with icing sugar before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.