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Overhead shot of whole italian almond tart on a plate with a napkin.
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Italian almond tart

This simple and elegant Italian almond tart with a layer of cherry compote is buttery, nutty and delicious.
Author Katie Beck

Ingredients

  • 1 recipe of your favorite pie crust or one already prepared store-bought crust
  • 1 stick of unsalted butter room temp (if using salted butter, eliminate the pinch of salt)
  • ½ pound almond paste see notes above in filling ingredients, cut into chunks
  • ¼ cup sugar
  • 2 eggs at room temp
  • ⅓ cup flour
  • pinch of salt
  • ¾ cup of your favorite jam or preserves traditional and my personal fave is sour cherry
  • ¼ cup sliced almonds

Instructions

  • Heat oven to 350
  • Press the pastry dough into a 9-inch tart pan (the kind with a removable bottom). Take your jam and spread across thhe pie crust. YOu want a good thick layer, so if you want to use a little extra, I wouldn't say no. Put the dough in the fridge while you make the rest.
  • In the bowl of your electric mixer (use the whisk attachment for this one), or a bowl for a hand mixer, beat the butter until smooth. With the mixer on low, add the chunks of almond paste, one at a time, mixing each in before adding the next. Keep mixing on low and add the sugar. Then add the eggs one at a time. Add the pinch of salt. Turn the mixer on medium and beat well, to thoroughly combine. Turn back to low and stir in the flour just until combined.
  • Spoon the almond mixture on top of the jam and spread evenly and smooth. Bake this for about 40 minutes. The top should be firm to the touch and evenly puffed (not a big puff, just a little).
  • Cool on wire rack completely before serving.