Toasted Almond Tart With Blood Orange Sorbet Recipe

Name: Toasted Almond Tart With Blood Orange Sorbet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pre-baked tart shell (11 inch ); 1 ½ cups fig preserves; ⅔ cup powdered sugar; 7 ounces unsalted butter; 1 pinch salt; 2 egg yolks; 2 tablespoons heavy cream; 3 cups all-purpose flour; 1 cup butter (softened); 1 cup sugar, plus; 2 tablespoons sugar; 3 eggs; 8 ounces toasted marcona almonds, ground fine; 1 pinch salt

Servings: persons

1 pre-baked tart shell (11 inch )
1 ½ cups fig preserves
⅔ cup powdered sugar
7 ounces unsalted butter
1 pinch salt
2 egg yolks
2 tablespoons heavy cream
3 cups all-purpose flour
1 cup butter (softened)
1 cup sugar, plus
2 tablespoons sugar
3 eggs
8 ounces toasted marcona almonds, ground fine
1 pinch salt

1
TOASTED ALMOND TART WITH BLOOD ORANGE SORBET
2
Cream butter, sugar and salt in mixer with paddle until light.
3
Add yolks.
4
Add 1 1/2 cups of flour and mix until coarse meal.
5
Add heavy cream and the rest of the flour and barely bring together.
6
Form a disc and wrap it in plastic wrap.
7
Chill for one hour.
8
Grate into tart shell and place in freezer for 30 minutes.
9
Bake in 325-350 degree oven until golden.
10
ALMOND FILLING:
11
Cream butter and sugar until light and fluffy.
12
Add eggs (1 at a time) and ground almonds.
13
Spread almond filling in par baked pie shell.
14
Bake at 325 degrees for 40 minutes.
15
Almond filling should be set and firm when taken out of oven.
16
Serve with blood orange sorbet.

1923

kcal

Calories

131

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pre-baked tart shell (11 inch ), 1 ½ cups fig preserves, ⅔ cup powdered sugar, 7 ounces unsalted butter, and more.

Yes, Toasted Almond Tart With Blood Orange Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Toasted Almond Tart With Blood Orange Sorbet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions