We just celebrated Easter with almond filled figolli, but you might still have some almonds left that you do not know how to use… well we have this for you – almond tart!

almond tart


For the pastry

  • 400g Plain flour
  • 1/2 tsp Baking powder
  • 190g Margerine or butter
  • 120g Caster sugar
  • Juice & rind 1 orange
  • 1 Egg yolk
  • 1/2 tsp Vanilla essence

For the filling

  • 600g Icing sugar
  • 600g Pure ground almonds
  • 8 Eggs
  • 1/2 tsp Vanilla essence
  • Rind 3 lemons


  • Sift together the flour & baking powder.
  • Add the sugar and margarine and rub together until it forms crumbs.
  • Add the orange rind and juice, egg yolk and essence; and mix to a smooth dough. Refrigerate before using.
  • Use the pastry to line a cake tin sized 31 x 24 cm or 12 x 9 1/2 inch.
  • Bake for 1 hour 15 minutes at a temperature of 150°c

For the filling

  • Mix together to just incorporate all the ingredients together (do not over mix). Then place into the pastry case.
  • If you wish, you can add whole cherries, almonds or candied peel into this mixture too.
  • Bake for 1 hour 15 minutes, at 150°c.
  • Cool and leave for one day before decorating.