Almond Amaretto Tarts
Prep time
Cook time
Almond Amaretto Tarts by
Serves: 12 tartlets
Tart Shells
  • 8.3 ounces (1⅓ cups) flour, all-purpose
  • 0.87 ounces (1/8 cup) granulated sugar
  • ½ teaspoon salt
  • 1 egg yolk
  • 4 ounces butter, cubed, unsalted, VERY cold
  • 2-4 tablespoons heavy cream
Frangipane (Almond) Filling
  • 50 grams (1/2 cup) almonds or almond flour
  • 50 grams (1/4 cup) sugar
  • 10 grams (1 tablespoon) flour, all-purpose
  • 40 grams (3 tablespoons) butter, unsalted
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 egg
Caramel Topping
  • 1 cup sugar
  • ⅓ cup water
  • ⅓ cup heavy cream (slightly less)
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon vanilla
  • 1-2 tablespoons Amaretto liquor
  • nuts, to top
Tart Shells
  1. Combine flour, salt and sugar in a stand mixer. Mix slowly until well-combined.
  2. Add butter and beat until small balls of butter remain, for a couple of minutes. You want the cold butter balls to remain. Don't over-mix until the butter is not visible!
  3. Add the egg and 1 tablespoon of the heavy cream. Mix slowly.
  4. Slowly add additional cream until the mixture starts to form larger pieces of dough. Stop as soon as it starts to come together into large pieces.
  5. Remove dough and place in plastic wrap in a disk.
  6. Refrigerate immediately for at least 45 minutes. (Good time to jump to make the filling!)
  7. Pre-heat oven to 350 F.
  8. Remove and work quickly (you want to keep this dough cold!) to roll out dough to thin sheet. Work in batches, if needed.
  9. When rolled to desired thickness (I prefer about ¼"), cut out circles of dough for molds/pan/shells. Remember to test the size before cutting all of the dough. The shell should be pressed firmly into the mold, filling all corners.
  10. Using a fork, punch small holes in the tart shell base. This prevents puffing of the dough that would ruin the change to fill them properly.
  11. If making the filling now, put molds back in refrigerator/freezer to keep cool.
Frangipane / Almond Filling
  1. Combine almonds or almond flour, sugar and flour in food processor.
  2. Process until finely ground.
  3. Add butter, egg, vanilla and salt.
  4. Process until combined and paste-like cream forms.
  5. Cover and refrigerate if not using immediately.
Baking Tarts
  1. Take cold or frozen tart shells and pipe/pour frangipane filling. about ⅓ way up mold.
  2. Bake at 350 until shell is golden and filling firm to touch, about 8-12 minutes.
  3. Remove and let cool.
Amaretto Caramel Topping
  1. Have ALL ingredients prepared and ready to add before starting caramel.
  2. Combine sugar and water in a saucepan over medium-high heat.
  3. Allow to boil until medium amber color appears. This may take practice! When medium amber color appears, add cream. It will go crazy. Be patient-- It will soon slow down and stop bubbling.
  4. Immediately remove from heat and stir in butter, salt, vanilla and Amaretto.
Finish Tarts
  1. When the caramel has cooled to handle, take tart with cooked filling and top with nuts of your choice.
  2. Carefully top tarts with caramel mixture. It will surround the nuts, forming a lovely caramel top.
  3. Let cool and enjoy! These are very rich, but are great topped with powdered sugar.
  4. Visit and let us know how much you enjoyed these tarts!
Recipe from
Nutrition Information
Serving size: 1 tartlet
Recipe by Southern FATTY at