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.
Servings: 8 slices
Calories: 538kcal
Equipment
- 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
Instructions
- 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.
- 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.
- 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.
- 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
