• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food and Journeys®
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Categories
  • Countries
  • Pasta
  • Food Atlas
  • Guides
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Categories
    • Countries
    • Pasta
    • Food Atlas
    • Guides
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Tarts

    Swedish Almond Tart

    Published: May 24, 2017 · Modified: Sep 2, 2019 by Neriz · This post contains some affiliate links.

    • 40
    Jump to Recipe

    Almond paste topped with the sweetness and crunch of caramelized, glazed almond bits – Swedish Almond Tart simply delivers a luxurious taste of ALMOND in every bite!

    Swedish Almond Tart placed on a cooling rack, served with a cup of espresso

    The Swedish Almond Tart (Toscabit) is like a ‘spin-off’ of the Swedish Almond Cake.  Both use almond paste, but the main difference is, this being a tart, there is a pastry dough at the bottom. 

    I’ve seen some where they just sprinkle crushed nuts on top, but my favorite is where they mix the sliced almonds with caramelized sugar and add some more glaze on top. YUM!

    I’m sure by now you have noticed that Swedes love using almond paste.  Yep, you see them in most of their sweets.  Other than cardamom, I reckon it’s the next best thing for treats. 🙂

    For the Swedish Almond Tart, you use exactly the same kind of almond paste that you use in this other Swedish treat.  

    Personally, I always make more than what’s required and I just store them in the refrigerator (or freeze them for longer storage).  When it’s time for me to use them, I add a tiny bit of milk just to loosen it up – just a teeny bit, it goes a long way (promise!).

    Closer shot of Swedish Almond Tart, highlighting the almond bits on top.

    As for the pastry dough, you can use whatever kind of pie or tart dough you prefer.  I tend to use the regular pie dough for this – not the sweet kind.  I think there is enough sweetness from the almond paste and the glaze on top. 

    You can also use a regular tart tin, not the mini ones that I used for this recipe.

    Oh!  What goes well with this tart?  I always have mine with black coffee – either for snack or breakfast. I feel it should be paired with something that does not overpower it; after all, it’s all about the tart. 🙂

    WANT TO TRY MORE SWEDISH RECIPES?  CHECK OUT 15+ Swedish Food Recipes You Must Try!

    FOR MORE TART IDEAS, CHECK OUT MY TARTS COLLECTION!

    OR IF YOU’RE LOOKING FOR MORE ALMOND RECIPES, YOU MIGHT LIKE THESE POSTS –

    • French Orange and Almond Flourless Cake
    • Torta Caprese (Chocolate Almond Torte)
    • German Flourless Christmas Cookies (Elisenlebkuchen)
    Swedish Almond Tart

    Swedish Almond Tart

    Almond paste topped with the sweetness and crunch of caramelized, glazed almond bits - Swedish Almond Tart simply delivers a luxurious taste of ALMOND in every bite!
    5 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Swedish
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 340kcal
    Author: Neriz

    Ingredients

    • 1 pc 8-inch pie/tart dough
    • Almond Paste (see below)
    • 100 grams almonds, slivered/sliced
    • 75 grams butter, unsalted
    • 75 grams cream
    • 50 grams sugar
    • 50 grams golden syrup
    • butter, for greasing pan

    Instructions

    • In a small pan, combine almonds, butter, cream, sugar and syrup. Bring to a slow boil and let the sugar completely dissolve. Keep the heat on medium-low and stir occasionally to make sure that it does not burn. Take off the heat once the sauce has thickened a bit.
    • Preheat oven to 180 degrees C (375 degrees F).
    • Grease an 8-inch pan and arrange the pie/tart dough on it.  
    • Pour the almond paste on top of the pie/tart dough and place in the oven for around 20 minutes or until the paste and the dough has browned a bit.
    • Take out of the oven and spread the glazed almonds on top of the tart. Put back in the oven and cook for 15-20 minutes or until the top turns golden.
    • Set aside to cool. Serve.

    Notes

    • On making the almond paste, see Swedish Almond & Cardamom Mini Cakes.
     

    Nutrition

    Calories: 340kcal
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    More Tart Recipes

    • An overhead shot of Mascarpone and Dried Apricot Tart, with a slice cut and ready for serving.
      Mascarpone and Dried Apricot Tart
    • Overhead shot of Herbed Ricotta Tart, with some fresh basil on the side and a glass of white wine
      Herbed Ricotta Tart
    • Swedish Strawberry & Elderflower Tartlets mpic
      Swedish Strawberry & Elderflower Tartlets

    Reader Interactions

    Comments

    1. Kash

      June 09, 2017 at 5:57 am

      What do you mean by ” syrup”? Golden syrup. Simple syrup.
      .

      Reply
      • Neriz

        June 09, 2017 at 10:05 am

        Thanks for asking Kash! It’s golden syrup, the one with the amber color. I have now updated the recipe. 🙂

        Reply
    2. Karen

      July 03, 2017 at 10:59 pm

      I love all things almond paste!! These look and sound wonderful!

      While your photo is of the mini-tarts, I didn’t see any reference to them, rather only the 8 inch tart pan is mentioned. What size mini-tart pans did you use, and how many of them does this recipe make?

      Reply
      • Neriz

        July 04, 2017 at 11:30 pm

        Thanks Karen!

        Yep, I used 8-cm tart tins for this picture — four of them. I divided an 8-inch tart dough into four pieces to use the mini tins. Just to highlight though, I have done this recipe using an 8-inch tart tin as well. 🙂

        Let me know how it goes once you try it! 🙂

        Reply
      • Cecilia

        March 08, 2019 at 11:38 am

        Thanks chef this recipe is very nice i tried

        Reply
    3. Michelle

      December 10, 2017 at 1:05 pm

      The recipe doesn’t say how much almond paste to use. The recipe link says it yields 200g but the recipe its accompanying uses 135g. I bought pre-made almond paste and I am now wondering how much to use, and how to get it to “pour” I would imagine adding a little milk and heat will do.

      As a side note, the method is a little confusing as it refers both to an almond “glaze” and a “paste” which could be misinterpreted.

      Reply
      • Glenys

        November 02, 2018 at 7:53 pm

        How much ground almonds is used please

        Reply
    4. Lyn

      December 15, 2017 at 5:32 pm

      5 stars
      If you por this hot liquid in to the tart would it not melt the ingredients in the tart or should the syrup bee cooled before pouring into tart shells. Thanks. Lyn

      Reply
    5. Lyn

      December 15, 2017 at 5:32 pm

      5 stars
      If you por this hot liquid in to the tart would it not melt the ingredients in the tart or should the syrup bee cooled before pouring into tart shells. Thanks. Lyn

      Reply
    6. Najet

      January 05, 2018 at 9:16 pm

      5 stars
      Hello
      You said in the ingredients cream, what kind of cream is it? single , double or cream fraiche?

      Thank you!

      Reply
      • Neriz

        February 21, 2018 at 12:58 pm

        It’s double cream Najet. I believe they’re called heavy cream or whipping cream in the United States.

        Reply
    7. Sue

      March 17, 2018 at 12:46 pm

      After the start is cooked you say take out of oven and sprinkle over with the glazed almond there’s no mention of the ingredients or how to achieve it

      Reply
    8. azadeh

      December 27, 2020 at 2:18 am

      5 stars
      I made this and holy cow, it was good!

      A few notes:

      (1) I added about half a teaspoon of almond extract and a couple tablespoons of sugar to the crust. You can never go wrong with a sweet crust for a pie.

      (2) I followed the instructions for the almond paste in the linked recipe and used the whole thing! About halfway through baking the shell & paste, I pulled it out of the oven to press it flat with the back of a spoon.

      (3) I also added some almond extract to the almond paste AND to the candied almonds at the very end of cooking before pouring over the shell. Because, why not. I love the taste of almonds.

      (4) The boiled candied almond recipe almost burned because I was busy flattening the almond paste in the shell about half way through baking… OOPS! Do not walk away from the stove when you’ve got sugar caramelizing. It turned a subtle amber colour and it continued cooking once I poured it over the shell and popped it back in the oven.

      (5) it formed a gorgeous candied crust on the top of the pie. It was dense, rich, buttery, almondy, marzipan PERFECTION!

      (6) I didn’t have a tart pan so I used an 8” pie plate. Worked just fine!

      Weighing the ingredients, European-style was a bit of a pain in the *as but it was well worth it.

      I will be making this again and again! THANK YOU for a gorgeous recipe.

      Reply
      • Neriz

        January 21, 2021 at 10:09 am

        Thank you so much for your feedback! Glad that you liked it. 🙂

        Reply
    9. Lorraine M

      February 12, 2021 at 1:58 pm

      5 stars
      This is absolutely delicious!!! A favourite at any gathering.

      Reply
      • Neriz

        February 15, 2021 at 10:57 am

        Thank you Lorraine!

        Reply
    10. Donna Scioscia

      January 14, 2023 at 5:17 pm

      5 stars
      I am so grateful you printed this ❤. Taste just like the ones we ate as kids! Thank you 😊

      Reply
      • Neriz

        January 18, 2023 at 8:08 pm

        Thank you for your comment Donna — you are welcome! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Image for About Me

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    More about me →

    Image for listing as-featured-on

    Comfort Food

    • Feature image for Spanish Beef Stew, showing a serving of the dish, with bread on the side.
      Spanish Beef Stew (Easy Stovetop Recipe!)
    • An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.
      Lebanese Sour Lentil Soup (Adas Bhamod)
    • An overhead shot of a bowl of Swedish stew, with some boiled potatoes and pickled beets on the side.
      Swedish Beef Stew (Kalops)
    • Feature image of Spanish Chorizo and Chickpea Stew, showing a serving of the dish, with slices of bread.
      Spanish Chorizo and Chickpea Stew
    • Two bowls of Portuguese Green Soup, with some raw kale on the countertop.
      Portuguese Green Soup (Caldo Verde)
    • An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.
      Easy Chicken Cacciatore
    • Feature image for Patatas a la Riojana, served with some bread.
      Spanish Chorizo and Potato Stew
    • Feature image for Turkish Celeriac Soup showing a bowl of it, ready for serving.
      Turkish Celeriac Soup

    Popular Posts

    • Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.
      German Potato Soup (Kartoffelsuppe)
    • A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.
      Portuguese Tomato Rice (Arroz de Tomate)
    • An overhead shot of a basket of Biscotti Regina, served with coffee.
      Sicilian Sesame Seed Cookies (Biscotti Regina)
    • An image showing two bowls of Finnish Salmon Soup served with some bread.
      Finnish Salmon Soup (Lohikeitto)
    • A closer shot of kanelbullar on a cooling rack, highlighting the filling of the buns.
      Swedish Cinnamon Buns (Kanelbullar)
    • An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.
      Taralli (Italian Crackers)
    • Feature image for Salt & Pepper Pork Bellly slices, garnished with sea salt and spring onions.
      Salt and Pepper Pork Belly
    • An overhead shot of a serving of Filipino Picadillo, with a bowl of white rice next to it.
      Filipino Picadillo
    • Swedish Almond Tart
      Swedish Almond Tart
    • An overhead shot of a skillet of Spanish Garlic Chicken, straight out of the oven.
      Spanish Garlic Chicken (Pollo Al Ajillo)
    • A shot of a slice of Swedish cardamom cake, highlighting the texture of the cake.
      Swedish Cardamom Cake (Kardemummakaka)
    • An overhead shot of a basket of Italian Walnut Cookies, served with an espresso.
      Italian Walnut Cookies (Dolci di Noci)

    Sweet Treats

    • Latest (Oct22) feature image for traditional Swedish desserts and pastries.
      Best Swedish Desserts
    • Latest (Oct22) feature image for fika post, showing some Swedish treats, and coffee and tea in the background.
      What is Fika? (Fika Meaning + Recipes)
    • Latest (Oct22) feature image for Easy Italian Desserts and Pastries post.
      Easy Italian Desserts & Pastries Recipes
    • Latest (Oct22) Feature image for Traditional German Desserts and Pastries.
      Traditional German Desserts and Pastries

    Favorite Cuisines

    • Latest (Oct22) feature image for Traditional Italian Recipes: Regional Italian Dishes post.
      Traditional Italian Recipes: Regional Italian Dishes
    • Latest (Oct22) feature image for authentic Swedish recipes.
      Swedish Food: Traditional Swedish Dishes
    • Latest (Oct22) feature image for authentic German recipes post.
      Authentic German Recipes
    • Latest (Oct22) feature image for post on Easy Portuguese recipes showing two popular dishes.
      Portuguese Food: Classic Portuguese Dishes
    • Latest (Oct22) feature image for post on Easy Spanish recipes, showing two popular dishes.
      Easy Spanish Recipes
    • Latest (Oct22) feature image for classic Finnish recipes post.
      Classic Finnish Recipes
    • Latest (Oct22) feature image for Traditional Filipino Food post.
      Traditional Filipino Food
    • Latest (Oct22) feature image for Easy Thai Recipes post.
      Easy Thai Recipes

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A PARTICIPANT IN THE AMAZON ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

    Copyright © 2023. FOOD AND JOURNEYS®