One of the most beloved traditional Italian desserts is the crostata, a shortcrust pastry tart that can be filled in endless ways.
Today, I’m sharing a fragrant and easy-to-make Italian Almond Tart. This delicious almond crostata starts with a homemade shortcrust pastry (pasta frolla), which creates a crisp, buttery shell to hold the rich almond filling.
The filling is what makes this Italian almond tart truly special. Made with whipped egg whites, sugar, and almond flour, it bakes into a soft, moist meringue-like texture with a light, crispy crust on top.
This almond crostata is perfect for any occasion, whether as a dessert after dinner, a sweet treat for Sunday lunch, or even a delightful breakfast or snack.
You can serve it as it is or add an elegant touch by dusting it with powdered sugar, topping it with a dollop of whipped cream, or pairing it with pastry cream for a more indulgent experience. For extra crunch, sprinkle some sliced almonds on top before baking.
With its buttery shortcrust base and light almond filling, this rustic yet refined Italian almond tart is a true crowd-pleaser. Let’s see how to make it step by step!
Ingredients
Prep Time: 30 Mins | Cooling Time: 1 Hour in the refrigerator | Cook Time: 40 Mins | Servings: 6-8
PLEASE NOTE: These are the doses for about 500 g (1.1 pound) of Pasta Frolla, for a crostata in a tart pan of about 22 cm ( 9 inch) in diameter
For the Pasta Frolla:
- 250 g (1 ⅔ cups) “00” flour + more for the working surface
- 100 g (½ cup) granulated sugar
- 120 g (~1 stick) unsalted cold butter
- 1 medium egg, at room temperature
- 1 medium egg yolk, at room temperature
- ¼ teaspoon salt
For the Almond Filling:
- 200 g (7 oz) almond flour
- 100 g (½ cup) granulated sugar
- 3 egg whites
- Zest of ½ lemom
- Powdered sugar, for decoration
Kitchen Tools and Equipment
To prepare the perfect Italian Almond Tart, you’ll need a few essential tools. First, a pastry board will help you knead and shape the pasta frolla (shortcrust pastry), while a rolling pin is necessary to roll out the dough evenly.
One of the trickiest steps in this recipe is removing the almond crostata from the mold after baking. Since the delicate crust can break easily, it’s best to use a non-stick mold for tarts/pie with removable bottom. This makes it much easier to lift the tart out without damaging its shape.
Once baked, you can store it under a glass cake dome, which helps preserve freshness while adding an elegant touch to your table.
Instructions
Make the Pasta Frolla
Step 1) - The first thing to do is to make the pasta frolla that you can fill with jam and decorate. So, place the flour on a pastry board then make a hole in the center. Add the sugar, salt, and eggs at room temperature.
Finally, add the cold butter cut into small pieces. Combine it quickly with your hands.
Step 2) - Mix the ingredients quickly, for the shortest possible time, so as not to overheat the dough, until the mixture is compact and elastic. Finally, form a loaf and wrap it in cling film.
Let it cool for AT LEAST 1 HOUR in the fridge. You can make pasta frolla even the day before.
For more details, tips, methods and informations about this Italian shortcrust pastry, read our more detailed recipe: How to Make Pasta Frolla Recipe.
Make the filling
Step 1) - Start by preparing the filling. In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Gradually add the sugar, continuing to mix until the mixture is smooth and glossy.
Step 2) - Next, gently fold in the almond flour and the grated lemon zest, stirring until well combined and you get a smooth, creamy mixture.
TIP: If you don’t have almond flour, you can use whole blanched almonds. Simply grind them finely in a food processor before adding them to the egg mixture. This will give your tart a more intense almond flavor.
Roll Out the Pasta Frolla
Step 3) - Take the shortcrust pastry (pasta frolla) out of the fridge and place it on a lightly floured surface. Using a rolling pin, roll it out evenly until it is large enough to cover a 22 cm (9-inch) tart pan.
To transfer the dough easily, wrap it around the rolling pin, then gently unroll it over the greased and floured tart pan. Press it lightly into the bottom and sides, then trim off any excess dough around the edges.
Assemble and Bake
Step 4) - Pour the almond filling over the pastry base and use a spatula to spread it evenly.
Bake in a preheated oven at 170°C (340°F) for a fan/convection oven or 180°C (350°F) for a static oven. Let the tart bake for about 40 minutes, or until the surface is golden brown and slightly crisp.
Once baked, remove the tart from the oven and let it cool in the pan for a few minutes before carefully transferring it to a serving plate.
Your fragrant and delicious Italian Almond Tart is ready! Enjoy it as is, or dust with powdered sugar for an extra touch of sweetness.
YOU MUST ALSO TRY:
Storage
To keep your Italian Almond Tart fresh and delicious, store it in an airtight container at room temperature for up to 2-3 days. If you prefer, you can cover it with a glass cake dome, which helps maintain its texture while adding an elegant touch to your table.
For longer storage, place the tart in the refrigerator, covered with plastic wrap or aluminum foil, for up to 5 days. Before serving, let it sit at room temperature for about 15 minutes to restore its flavor and softness.
Tips
To ensure your Italian Almond Tart turns out perfect every time, follow these simple tips:
- Use chilled shortcrust pastry (pasta frolla): If the dough is too soft, it can break easily. Keep it in the fridge for at least 30 minutes before rolling it out.
- Grease the tart pan well: To prevent sticking, use butter and flour or line the pan with parchment paper. A removable-bottom tart pan makes it much easier to take the tart out without breaking it.
- Whip the egg whites properly: Beating the egg whites until they form stiff peaks helps create a light, airy texture for the almond filling.
- Gently fold in the almond flour: Mix carefully to avoid deflating the egg whites, ensuring a soft yet slightly crisp filling.
- Bake at the right temperature: If using a fan (convection) oven, set it to 170°C (340°F); for a static oven, use 180°C (350°F). Baking at the correct temperature ensures a golden crust and a soft, well-cooked filling.
- Let the tart cool before removing it from the pan: This prevents it from breaking. If possible, place it on a cooling rack to help it set properly.
By following these tips, your almond crostata will have the perfect balance of buttery shortcrust pastry and light, flavorful almond filling, making it a true Italian delight!
Recipe Card
Crostata di Mandorle (Italian Almond Tart)
Ingredients
For the Pasta Frolla:
- 250 g flour - 1 ⅔ cups “00” flour + more for the working surface
- 100 g granulated sugar - ½ cup
- 120 g unsalted butter - ~1 stick, cold
- 1 egg at room temperature
- 1 egg yolk at room temperature
- ¼ teaspoon salt
For the Almond Filling:
- 200 g almond flour - 7 oz
- 100 g granulated sugar - ½ cup
- 3 egg whites
- ½ lemon zest
- powdered sugar for decoration
Instructions
Make the Pasta Frolla
- The first thing to do is to make the pasta frolla that you can fill with jam and decorate. So, place the flour on a pastry board then make a hole in the center. Add the sugar, salt, and eggs at room temperature.
- Finally, add the cold butter cut into small pieces. Combine it quickly with your hands.
- Mix the ingredients quickly, for the shortest possible time, so as not to overheat the dough, until the mixture is compact and elastic. Finally, form a loaf and wrap it in cling film.
- Let it cool for AT LEAST 1 HOUR in the fridge. You can make pasta frolla even the day before.
Make the filling
- Start by preparing the filling. In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Gradually add the sugar, continuing to mix until the mixture is smooth and glossy.
- Next, gently fold in the almond flour and the grated lemon zest, stirring until well combined and you get a smooth, creamy mixture.
Roll Out the Pasta Frolla
- Take the shortcrust pastry (pasta frolla) out of the fridge and place it on a lightly floured surface. Using a rolling pin, roll it out evenly until it is large enough to cover a 22 cm (9-inch) tart pan.
- To transfer the dough easily, wrap it around the rolling pin, then gently unroll it over the greased and floured tart pan. Press it lightly into the bottom and sides, then trim off any excess dough around the edges.
Assemble and Bake
- Pour the almond filling over the pastry base and use a spatula to spread it evenly.
- Bake in a preheated oven at 170°C (340°F) for a fan/convection oven or 180°C (350°F) for a static oven. Let the tart bake for about 35 minutes, or until the surface is golden brown and slightly crisp.
- Once baked, remove the tart from the oven and let it cool in the pan for a few minutes before carefully transferring it to a serving plate.
- Your fragrant and delicious Italian Almond Tart is ready! Enjoy it as is, or dust with powdered sugar for an extra touch of sweetness.
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