Lingonberry Almond Tart

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Lingonberries and almonds are a classic pairing in Scandinavian baking, and this Lingonberry Almond Tart is a beautiful way to bring those flavors together. A crisp, buttery tart crust is layered with tangy lingonberry jam and topped with a soft almond frangipane filling that bakes up golden and fragrant in the oven. Finished with a scattering of sliced almonds, this elegant yet simple dessert is perfect for afternoon coffee or a special dinner with friends. 

This recipe was inspired by my love of lingonberries and the way their bright, tart flavor pairs so beautifully with soft and rich almond filling. Looking for more delicious lingonberry dessert recipes? Try this irresistible lingonberry cheesecake ice cream or this cool and creamy lingonberry mousse next.
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Ingredients

• The almond filling is really easy to make when you start with finely ground almond flour.
• Lingonberry jam or preserves can be found at well-stocked grocery stores, Scandinavian specialty stores and online. I like the Felix brand.
• The cardamom is best if freshly ground.

See recipe card for exact amounts and detailed instructions.

Substitutions

• Swap the jam - Other berry jams can stand in for the lingonberry if you prefer. Raspberry is especially nice with the almond filling.
• No cardamom - The cardamom can be left out entirely if you prefer.

Equipment

I used my Ankarsrum Assistent Original stand mixer fitted with the Premium Beater Set and the stainless steel beater bowl to make both the dough and the filling. The Premium Beater Set includes a pair of cookie beaters and oversized balloon whisks, along with the beater housing, and is designed specifically for use with the Ankarsrum stainless steel beater bowl.

The cookie beaters are especially useful when working with cold butter, making them ideal for mixing tart dough, pie crust, and cookie dough. They are sturdy stainless steel beaters designed to handle thicker doughs and can easily mix up to 2 pounds of cookie or pastry dough. The balloon whisks incorporate plenty of air into mixtures, making them perfect for whipping cream, egg whites, meringues, and light cake batters.

If you already own an Ankarsrum mixer and stainless steel beater bowl, the Premium Beater Set is a versatile addition that expands what the machine can do for everyday baking.

If you don't own an Ankarsrum, you can make the dough in a food processor or by hand.

How to Make Lingonberry Almond Tart

1. In the stainless steel Ankarsrum mixing bowl fitted with the premium cookie beaters,  mix together flour, sugar, and salt.  Scatter the cold butter over the dry ingredients and place the plastic lid over the top of the bowl.  Mix at medium high until the mixture  resembles coarse crumbs with a few pea-sized pieces remaining, about 3-5 minutes.

2. Mix in the egg yolk and 2 tablespoons of ice water (mixture will hold together when squeezed). Form into a disk, wrap, and chill for 30-60 minutes.

3. While the dough is chilling, make the Almond Filling: In a bowl, beat the butter and sugar until light and fluffy.  Add the egg, egg white and almond extract and mix until smooth.  Stir in almond flour, all-purpose flour, salt, and cardamom until fully combined. Set aside.

4. Preheat the oven to 350°F.  On a lightly floured work surface, roll the dough into a 10-11 inch circle.

5. Transfer and press into a 9-inch tart pan with a removable bottom. Trim the edges.  Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans.  Bake for 15 minutes, remove weights, and bake 5 minutes more until lightly golden.

6. Spread the lingonberry jam evenly over the warm crust.  Spoon the almond filling over the jam and gently smooth the top with the back of the spoon.  Bake for 20 minutes.

7. Remove from the oven and scatter sliced almonds over the top.  Return to the oven and bake until the almond filling is golden and set in the center, about 10-15 minutes more.  A toothpick inserted should come out mostly clean with a few moist crumbs.  Cool completely before removing the outside ring from the tart pan.

Recipe FAQs

Recipe

Lingonberry Almond Tart

This Lingonberry Almond Tart features a buttery crust, tart lingonberry jam, and rich almond frangipane - an easy Scandinavian dessert for coffee or dessert.

5 from 1 vote

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Chilling Time: 30 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 8 slices

Calories: 538kcal

Author: Kristi

Equipment

• Ankarsrum Assistent Original
• Ankarsrum Stainless Steel Bowl Attachment
• Ankarsrum Premium Beaters Attachment

Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour
• 2 tablespoons sugar
• ¼ teaspoon fine sea salt
• ½ cup cold unsalted butter cut into ½ inch cubes
• 1 large egg yolk reserve egg white for almond filling
• 2 tablespoons ice water

For the Almond Filling (Frangipane):

• ½ cup unsalted butter room temperature
• ½ cup sugar
• 1 large egg room temperature
• 1 egg white reserved from making crust
• ½ teaspoon almond extract
• 1 ¼ cup finely ground almond flour
• ¼ cup all-purpose flour
• ¼ teaspoon fine sea salt
• ½ teaspoon ground cardamom freshly ground is best

For the Lingonberry Layer:

• ⅓ cup lingonberry jam or preserves

To Finish:

• ½ cup sliced almonds
• Powdered sugar for dusting optional

US Customary - Metric

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Instructions

1. In the stainless steel Ankarsrum mixing bowl fitted with the premium cookie beaters, mix together flour, sugar, and salt. Scatter the cold butter over the dry ingredients and place the plastic lid over the top of the bowl. Mix at medium high until the mixture resembles coarse crumbs with a few pea-sized pieces remaining, about 3-5 minutes. Mix in the egg yolk and 2 tablespoons of ice water. Form into a disk, wrap, and chill for 30-60 minutes. Alternatively, make the dough in a food processor or by hand.
2. While the dough is chilling, make the almond frangipane filling: In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy. Add the egg, egg white and almond extract and mix until smooth. Reduce mixer speed to low and add in almond flour, all-purpose flour, salt, and cardamom. Mix until fully combined and set aside.
3. Preheat the oven to 350°F. On a lightly floured work surface, roll the dough into a 10-11 inch circle. Transfer and press into a 9-inch tart pan. Trim the edges. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake 5 minutes more until lightly golden.
4. Spread the lingonberry jam evenly over the warm crust. Spoon the almond filling over the jam and gently smooth the top with the back of the spoon. Transfer the tart pan to a baking sheet and bake for 20 minutes. Remove from the oven and scatter sliced almonds over the top. Return to the oven and bake until the almond filling is golden and set in the center, about 10-15 minutes more. A toothpick inserted should come out mostly clean with a few moist crumbs. Cool completely before removing the outside ring from the tart pan. Dust with powdered sugar just before serving if desired.

Video

Notes

To Make Ahead:  The tart crust can be blind baked up to 1 day ahead. Let it cool completely, then cover loosely and store at room temperature. The almond filling can be made up to 1 day ahead and stored, tightly covered, in the refrigerator. Bring it to room temperature and stir briefly before using. When ready to bake, spread the lingonberry jam over the crust, add the almond filling, and bake as directed.

To Store:  This tart is best the day it is made but leftovers can be kept, tightly covered, at room temperature for 2-3 days.  Freeze for longer storage.

Nutrition

Calories: 538kcal | Carbohydrates: 48g | Protein: 9g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 259mg | Potassium: 103mg | Fiber: 3g | Sugar: 23g | Vitamin A: 771IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg

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Course: Dessert, Fika

Cuisine: Nordic, Scandinavian