Almond Tart with Honey and Orange

April 30, 2012

More tarts! I made this tart for our pharmacy resident’s last day at our site last month; she couldn’t think of a favorite dessert offhand, so I had free reign to pick out anything I wanted to make! It’s almost more difficult to find a recipe when you don’t have anything specific in mind, so I decided I’d find one for which I already had all the ingredients on hand. I also avoided chocolate since my manager gave it up for Lent. With those restrictions, this recipe in Bon Appetit Desserts jumped out at me, and it turned out to be super easy and delicious!

The dough for this tart gets pressed into the pan rather than being rolled out, and it doesn’t need to be pre-baked before adding the filling. The almond filling is made on top of the stove while the crust is in the freezer, so prep time is only about 35 minutes including the crust. At first I was afraid the filling was still too loose because I didn’t notice much thickening as it was cooking, but during baking and cooling it firmed up quite a bit, and the finished tart was actually quite stiff. The pieces were rigid enough to be picked up, so we were actually eating it with our hands rather than with a fork! The almonds add a nice crunchy element to the chewiness of the caramelized honey and cream, and the subtle flavor of orange in the crust is a wonderful addition to the overall flavor.

Because it can be made ahead of time and doesn’t need to be kept refrigerated, this would be a perfect dessert to serve after a light lunch get-together with friends. There’s more than enough to share!

Almond tart with honey and orange

The tart can be made up to 2 days ahead of time; keep covered at room temperature.

Makes one 10-inch tart; serves 8 to 10



  • 1 3/4  cups unbleached all-purpose flour
  • 1/3  cup powdered sugar
  • 1  teaspoon (scant) salt
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1  teaspoon finely grated orange peel
  • 2  tablespoons ice water (or more as needed)


  • 1  cup heavy whipping cream
  • 1/2  cup sugar
  • 1/4  cup (packed) golden brown sugar
  • 1/4  cup honey
  • 2 1/4  cups sliced almonds, toasted


  1. For the crust: Blend flour, powdered sugar, and salt in a food processor. Add butter and orange peel. Pulse until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into a ball. Break into small pieces and scatter over bottom of a 10- to 10 1/2-inch tart pan with removable bottom. Using fingertips, press dough evenly onto bottom and up sides of pan. Freeze crust 25 minutes.
  2. For the filling: Meanwhile, preheat the oven to 350 degrees F. (This is where I like to toast the almonds, since the rest of the filling doesn’t take a full 25 minutes.) Combine cream,both sugars, and honey in a small medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Continue to boil until mixture darkens and thickens slightly, about 4 minutes. Remove from heat and stir in almonds. Spoon filling evenly into crust.
  3. Bake tart until filling is deep golden brown and bubbles thickly and crust is golden, about 38 minutes. Transfer tart to rack and cool completely in pan. Carefully remove pan sides from tart and place on platter. Cut into wedges and serve at room temperature.

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