These lemon almond tarts are a cookie-like pastry (called pate sablee) filled with layers of lemon curd and almond cream (frangipane). Topped off with flaked almonds, they're baked to golden, puffy perfection.
The pastry is crisp and crumbly and that filling is soft, tangy, sweet and delicious. The lemon combined with that toasty nutty flavour of almonds is irresistible.
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❤️ Why you'll love it
- Bakery worthy - crisp pastry, silky lemon curd and fluffy almond topping.
- Versatile: You can make your tart shells from scratch, in any size, or purchase them.
- Mini or go big! You can use the same filling in a larger tart shell (or even smaller ones).
- Customisable: It's easy to flavour with chocolate, citrus or extracts.
- Make ahead friendly: Easy to prep ahead and freezer friendly!
One of the first desserts I baked when I moved out of home was a lemon almond tart. It was also how I first discovered frangipane, that lovely French almond filling used in tarts. That recipe was lost long ago in one move or another so, now that I bake regularly, I recreated it myself.
Ingredients and substitutions
Jump to the recipe card for full quantities and instructions.
- Tart shells: I use homemade pâte sablée tart shells (sweet shortcrust) for this recipe. They can be raw or par-baked but should not be fully baked through. You can also use store-bought tartshells which are already blind baked, or make your own larger or smaller tart shells using my pâte sablée recipe.
- Lemon curd: Use this homemade lemon curd recipe or use store-bought lemon curd. Hint; homemade tastes best and is easy to make.
- Egg : I use large eggs - the exact size can vary but you're after eggs around 45-50g.
- Sugar: Caster sugar (aka superfine sugar) or white granulated sugar will work here.
- Almond meal is used in the frangpane filling. It's sometimes called almond flour and is just finely ground blanched almonds.
- Flour: A little plain flour / all-purpose flour is used to add stability to the frangipane filling.
- Butter: Use unsalted butter.
- Vanilla: Use a pure vanilla extract for the best flavour.
How to make lemon almond tart
These tarts are very simple to make, even if you make them completely from scratch. They're make ahead friendly and freezer friendly too so they're great for making ahead for a celebration.
While I always love homemade where possible, if you don't have time you can cut some corners and still have lovely tarts by using store-bought pastry shells and lemon curd. If you do have a little time, please give it a go making it all from scratch - the flavour is so much better.
Jump to the recipe card for full quantities and instructions.
Make your tart shells
If making from scratch (which I strongly encourage), make a batch of homemade pâte sablée tart shells. You'll need 10x 8cm (~3 inch) tart shells. You can also make them smaller, in a muffin pan or make a larger 23cm/9 inch tart shell.
Make the lemon curd
Again, I really encourage you to make your lemon curd from scratch. It's quick and easy and tastes worlds above the shop-bought stuff. Let it cool completely before adding to your tart shells.
Blind bake the tart shells.
If they've chilled properly, there is no need to add baking weights. Just place the tart shells onto a baking tray and bake for 10-12 minutes until they look dry and matte all over.
Make the almond frangipane.
Beat together butter and sugar until pale and creamy.
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Add eggs.
Add the eggs one at a time, beating on low until each one is fully combined.
Add the dry ingredients.
Add the almond meal and flour and beat until just combined.
Add lemon curd to the tart shells
Spoon some lemon curd into the tart shells.
Add the almond frangipane.
Add enough frangipane filling that you can fill them flat, level with the top of the pastry.
Top with almonds and bake.
Scatter some flaked almonds over the top, then bake until golden brown all over.
Tips and tricks
- You must blind bake the tart shells first (unless they are shop bought and already par-baked). This is to ensure the base of the tarts remains crisp.
- When making almond frangipane filling, make sure to mix on low and each egg must be fully combined before adding the next one.
- This recipe is perfect for 10 mini tarts (8cm / ~3 inch) or a larger 9 inch tart.
Variations
One of the lovely things about this lemon almond tart recipe is it's versatility. Not only can you swap the lemon curd for another curd filling but you could also swap the frangipane. Try these ideas or create some of your own.
- Tropical: Lime curd or mango curd with a coconut frangipane. For coconut frangipane just swap ½ of the almond meal for fine desiccated coconut and feel free to add a little coconut extract for added flavour.
- Orange and chocolate: Start with an orange curd or mandarin curd then, after the tarts have cooled, drizzle over some dark chocolate.
More tart recipes
From simple fruit tarts to decadent chocolate creations these sweet tarts showcase pastry in its most elegant form.
Storage
These lemon almond tarts can be made 2-3 days in advance and stored in an airtight container in the fridge. Let them come to room temperature before serving. In my experience, the tart shells are still crispy after this time, even on the base.
They're perfectly portable and easily eaten by hand so these lemon tarts are wonderful for a picnic!
They also freeze really well. Store them in an airtight container and store in the freezer for up to 2 months. The better you wrap them, the longer they'll store so, to keep them longer, wrap them individually, tightly in plastic wrap then store in an airtight container and you'll get an extra month in the freezer.
If you want to serve them warm (say with a big scoop of ice cream or even just some lovely whipped cream), warm them in an oven preheated to 180C/350F for around 10-15 minutes. This will keep the pastry crisp while warming the tart through.
If you made this lemon almond tart recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Lemon Almond Tarts
Equipment
- Food processor for tart pastry
- 8cm / ~3 inch tart rings for tart shells
- baking sheet insulated is best
- silicone mesh baking mat for best results but baking paper will work
- Mixing bowl
- electric mixer
Ingredients
- 10 8cm / 3 inch tart shells
- 1 ¼ cups lemon curd (300ml)
- 150 g unsalted butter softened
- ¾ white granulated sugar (150g / 5 ⅓oz)
- 3 large eggs
- 150 g almond meal (almond flour) (1 ½ cups / 5 ⅓oz)
- 50 g plain flour (all-purpose flour) (1 ¾oz)
- ½ teaspoon vanilla extract optional
- 2 tablespoons flaked almonds (notes 1)
- icing sugar for dusting
Instructions
- MAKE THE TART SHELLS starting at least 5 hours prior to serving or up to 3 days ahead. You can also use store-bought tart shells.
- BLIND BAKING THE TART SHELLS: Preheat the oven to 180C / 350F (not fan forced). Line an insulated baking tray (best) or regular baking sheet with a mesh silicone baking mat (best), regular silicone baking mat (2nd best) or baking paper.
- Place the frozen tart shells onto the lined baking sheet. If not done already, make sure to prick the bases with a knife. Bake for 10-12 minutes until they're looking blonde inside but dry.
- MAKE THE LEMON CURD, if not using shop-bought, using this recipe. Let it cool before adding to the tart shells. It can be made up to a week in advance. Or use store-bought lemon curd.
- MAKE THE ALMOND CREAM FILLING: In the bowl of a stand mixer with paddle attachment or large bowl using a hand mixer on medium speed, beat the butter and sugar until light and creamy.
- One at a time, add the eggs beating on low each time until each one is fully incorporated. Add the vanilla with the last egg.
- Fold in the almond meal and plain flour with a spatula.
- ASSEMBLE THE TARTS: Add 1 ½ tablespoons of lemon curd to the base of each tart shell.
- Add enough almond cream that you can level out with the top of the tart shell. Spread evenly with an offset spatula. Be gentle so you don't squish the lemon curd out.
- BAKE: Top each tart with flaked almonds and bake for around 15-20 minutes until the tops are puffed up and golden brown.
- Let them cool for at least 30 minutes before trying to remove them from the tart rings or pans. For tart rings, run a slim sharp knife around the edge first if they need help releasing. They can be served warm or cooled to room temperature. Dust with icing sugar and serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Tart shells can be made 2-3 days ahead and stored in the fridge or frozen for up to 3 months. Or you can use shop bought tart shells (normally already blind baked or shop bought pastry).
- Lemon curd can be made up to 1 week in advance. Shop-bought will work.
- The finished tarts can be stored in an airtight container for 3-4 days or in the freezer for 2-3 months.
- The lemon almond tarts can be eaten warmed or at room temperature. Lovely with ice cream, whipped cream of creme anglaise.
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