Almond and pistachio tart

Almond and pistachio tart

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts


Calories: 620

  1. Pastry: put the flour, sugar, eggs, butter just removed from the refrigerator and cut into pieces, plus a pinch of salt in the mixer.
  2. Blend all of the ingredients until the dough is compact and fairly elastic. Let it rest in the refrigerator for at least a half hour.
  3. Almond cream: in the food processor with the blade attachment, put the shelled almonds and sugar and blend well; add the flour and eggs and mix well.
  4. Shell the pistachios and chop
  5. Remove the paddle from the bowl.
  6. Butter and flour the bottom of the bowl. Spread the shortbread making a border to contain the almond cream.
  7. Prick the bottom with the tines of a fork and spread the marmalade evenly over the top.
  8. Spread the almond cream on top (chop the almonds in the food processor along with the sugar and add the eggs and flour to make a cream) and sprinkled with the pine nuts and chopped pistachios.
  9. Close the lid, select the CAKE program, set power level 2, set 45 minutes and press the program start/stop button.
  10. Allow to cool and sprinkle with icing sugar


  • Ingredients for the pastry::
  • flour: 250gr
  • sugar: 110 gr
  • butter: 125gr
  • eggs (1 whole and 1 yolk): 2
  • salt: to taste
  • Ingredients for the almond cream::
  • shelled almonds: 125gr
  • flour: 50gr
  • sugar: 125gr
  • egg: 3
  • orange marmalade: 170 gr
  • pistachios (weighed without the shell): 40 gr
  • pine nuts: 40 gr

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