Crafting Swiss Almond Tart: A Delightful Blend of Nutty Sweetness

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In Swiss cuisine, almond tart holds a special place as a classic dessert cherished for its rich, nutty flavor and tender texture. This dessert exemplifies the Swiss dedication to quality ingredients and precise baking techniques, making it a favorite for gatherings and special occasions. In this article, we explore the cultural significance of almond tart in Switzerland, delve into the key ingredients that define this dessert, and provide a detailed recipe to help you recreate this delectable treat in your own kitchen.

Cultural Significance and Usage

Almond tart, known locally as “Mandel Tart,” is a beloved dessert that reflects Switzerland’s appreciation for almonds and their versatility in baking. The tart is often enjoyed during festive seasons such as Christmas and Easter, as well as throughout the year for family gatherings and celebrations. Its popularity lies in the perfect balance of almond flavor with a hint of sweetness, encased in a crisp pastry shell.

Key Ingredients for Swiss Almond Tart

To create a delicious Swiss almond tart, gather the following ingredients:

For the Pastry Crust:

  • All-Purpose Flour: 1 ½ cups (190g)
  • Unsalted Butter: ½ cup (115g), cold and cut into small cubes
  • Granulated Sugar: ⅓ cup (65g)
  • Egg Yolk: 1 large
  • Cold Water: 1-2 tablespoons, if needed
  • Salt: Pinch

For the Almond Filling:

  • Almond Meal: 1 ½ cups (150g), finely ground
  • Granulated Sugar: ½ cup (100g)
  • Unsalted Butter: ½ cup (115g), softened
  • Eggs: 2 large
  • Almond Extract: 1 teaspoon
  • Flour: 2 tablespoons
  • Salt: Pinch

Recipe for Swiss Almond Tart

Step 1: Prepare the Pastry Crust

  1. Combine Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to rub the butter into the flour mixture until it resembles coarse crumbs.
  2. Add Egg Yolk: Add the egg yolk and mix until the dough starts to come together. If needed, add cold water, 1 tablespoon at a time, until the dough forms a ball.
  3. Chill: Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Roll Out and Line Tart Pan

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23cm) tart pan with a removable bottom.
  2. Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your tart pan. Carefully transfer the dough to the tart pan and press it gently into the bottom and sides. Trim any excess dough.
  3. Chill Again: Place the lined tart pan in the refrigerator for 15 minutes to firm up the dough.
  4. Blind Bake: Line the chilled tart shell with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment/foil, then bake for an additional 10-12 minutes, or until the crust is golden brown. Remove from oven and let cool while preparing the filling.

Step 3: Make the Almond Filling

  1. Mix Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
  2. Add Almond Meal and Flour: Gradually add the almond meal and flour to the butter mixture, mixing until well combined. The mixture should be smooth and creamy.

Step 4: Assemble and Bake the Tart

  1. Fill the Tart Shell: Spread the almond filling evenly over the pre-baked tart shell, smoothing the top with a spatula.
  2. Bake: Place the filled tart back into the oven and bake for 30-35 minutes, or until the filling is set and golden brown on top.
  3. Cool: Remove the tart from the oven and let it cool completely on a wire rack before serving.

Serving Suggestions

  • Slice and Serve: Once cooled, slice the Swiss almond tart into wedges and serve either plain or dusted with powdered sugar.
  • Accompaniments: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.

Tips for Perfect Swiss Almond Tart

  • Almond Meal: For the best texture and flavor, use finely ground almond meal rather than almond flour.
  • Blind Baking: Blind baking the crust ensures that it stays crisp and doesn’t become soggy when filled with the almond mixture.
  • Storage: Store any leftover almond tart in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.


Swiss almond tart exemplifies the elegance and simplicity of Swiss desserts, combining the delicate sweetness of almonds with a buttery pastry crust. By following this recipe, you can create a homemade almond tart that captures the essence of Swiss baking traditions and delights your family and friends with its rich, nutty flavor and tender texture. Enjoy this classic dessert as a perfect ending to any meal or as a special treat for festive occasions throughout the year.

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Written by Robert Zelesky

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