Almond Paste & Lemon Marmalade Tart

Almond Paste & Lemon Marmalade Tart
  • Preparation: 60 Minutes
  • Cooking: 30/35 Minutes
  • Difficulty: Medium
  • Servings: 6 people
  • Cost: Medium


For the pastry

  • 400 g white flour type 0 (I used white spelt flour)
  • 180 g light muscovado brown sugar
  • 150 ml sunflower oil (cold pressed)
  • 100 g rice flour (or corn starch)
  • 2 eggs
  • 1 organic lemon (or with edible peel)
  • 1 pinch table salt
  • 1/2 teaspoons baking soda
  • q.s. milk (to brush the top of the tart)
  • q.s. icing sugar (for the topping)

For the almond paste filling

  • 200 g ground almond
  • 100 g brown icing sugar
  • 80 g egg whites (equivalent to about 2 egg whites)
  • juice of half a lemon

For the lemon marmalade


For the pastry

  1. Almond Paste & Lemon Marmalade Tart
    • – sift the white flour and the rice flour into a large bowl;
    • – add the the sugar, the lemon zest, the baking soda and the pinch of salt and mix well with your hands;
    • – add the eggs and the oil and mix well;
    • – knead well till you get a smooth ball;
    • – separate the dough in 2 balls and wrap them in cling film and keep refrigerated for at least 1 hour

For the Almond Paste

    • – put the almond ground into a bowl together with the sugar, egg whites and lemon juice;
    • – mix well till all ingredients amalgamate together;

To assemble the tart

    • – grease a 21cm diameter baking tray for tart;
    • – fold it with the pastry of one of the 2 balls of dough;
    • – pour the almond paste, and fill in two thirds of the tart;
    • – pour the lemon marmalade on top the almond paste and spread it well on all the surface of the tart;
    • – use the second ball of dough to shape thin stripes or any other forms you like to close the tart;
    • – brush the top pastry with some milk;
    • – bake at 180 degrees for about 30/35 minutes;
    • – allow the tart to cool down down then dust it with icing sugar


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