The Sicilian Almond Tart is one of those desserts that tells the story of an entire territory. Made with Sicilian Almond Granella from Tastiness, every slice smells of sunshine and artisan tradition. Golden shortcrust outside, soft frangipane inside: a perfect balance between crunch and warmth.
Rub flour, cold butter and salt together with your fingertips until the mixture resembles breadcrumbs. Add icing sugar, eggs and lemon zest. Mix quickly, shape into a disc, wrap in cling film and rest in the fridge for 30 minutes.
2. Make the frangipane
Beat soft butter and caster sugar until pale and creamy. Add the eggs one at a time, then the almond granella and rum. 💡 Tastiness Tip: use coarse granella for a more rustic, authentic texture — do not blend further.
3. Line and fill
Preheat oven to 175°C. Roll out the pastry and line a buttered 24 cm tart tin. Pour in the frangipane and level it out. Scatter extra almond granella over the top.
4. Bake and finish
Bake for 35–40 minutes until the frangipane is golden and set in the centre. Leave to cool completely, then dust generously with icing sugar.
Pairings and Variations
Perfect with an espresso or a glass of Passito di Pantelleria. Add a layer of apricot jam between the pastry and frangipane for an even richer version. Keeps at room temperature for up to 3 days.
The Story
Sicilian almonds, cultivated for centuries in the valleys of central Sicily, are the foundation of the island’s great pastry tradition: from almond paste to nougat, marzipan to granita. The Tuono variety — the most prized — is known for its sweet, intense aroma, making it ideal for shortcrust and frangipane alike.
