Norwegian Almond Tarts

Table of Contents

Norwegian Almond Tarts (Mandeltærter) 🇳🇴

These delicate, buttery Norwegian almond tarts are a classic Scandinavian treat—featuring a crisp pastry shell filled with sweet almond cream and often topped with berries or icing. Perfect with coffee for fika (Norwegian coffee break)!

Ingredients (Makes 12 tarts)

For the Pastry Shells:

1 ½ cups (190g) all-purpose flour

½ cup (115g) cold butter, cubed
3 tbsp powdered sugar
1 egg yolk

1–2 tbsp ice water (if needed)

For the Almond Filling:

½ cup (50g) almond flour
¼ cup (50g) granulated sugar

3 tbsp butter, softened
1 egg
½ tsp almond extract (or vanilla)

For Topping (Optional):

Sliced almonds
Fresh berries (raspberries or lingonberries)
Powdered sugar glaze (mix ½ cup powdered sugar + 1 tbsp milk)

Instructions

1️⃣ Make the Pastry

In a food processor, pulse flour, powdered sugar, and cold butter until crumbly.
Add egg yolk and mix until dough forms (add water if too dry).
Wrap in plastic and chill 30 mins.

2️⃣ Shape the Shells

Roll dough thinly and cut into circles to fit a muffin tin or tart molds.
Press dough into molds and prick bases with a fork. Chill 15 mins.

3️⃣ Blind Bake

Preheat oven to 350°F (175°C).

Line shells with parchment and baking weights (or dried beans). Bake 10 mins. Remove weights and bake 5 more mins until golden.

4️⃣ Fill & Bake

Whisk almond flour, sugar, butter, egg, and extract until smooth.
Fill shells ¾ full, top with sliced almonds, and bake 15–18 mins until golden.

5️⃣ Decorate

Cool completely, then top with berries or drizzle with glaze.

Tips for Success

✨ Use almond flour (not meal) for the smoothest filling.
🌰 Toast the almonds for extra flavor.
☕ Serve at room temperature with coffee or tea.

These keep 3 days in an airtight container!

Variation: Try a dab of raspberry jam under the almond filling for a Swedish twist (like Bakelse). 😊

Would you like a gluten-free version? Let me know!