Almond Toffee Tart

This Almond Toffee Tart has been gracing the table at our Easter dinner for years.  I believe my Mom got the recipe from her sister who got it from someone else so I’m not even sure on the origin.  All I know is that it’s one of my most favorite desserts, and it’s often overlooked because it’s one of those things who’s appearance doesn’t adequately showcase it’s amazing-ness.  But it is in fact amazing.


 It’s in my arsenal of looks-and-tastes-super-gourmet-yet-is-unbelievably-easy recipes. A few years ago I served this as part of a dessert spread at a wedding I catered and everyone was asking me about it. One woman asked if I would email her the recipe and when I obliged and word got out, the list started circulating its way around the reception. At the end of the night I got an entire sheet full of names of people requesting it.


You’ll notice that although it’s called an “Almond Toffee Tart” there’s no actual toffee in the recipe. That’s because it’s a magical tart. You toss together a simple filling and while it’s in the oven the little tart faries come and turn that filling into a chewy, caramelized, toffee-like substance. Amazing!  You’ll need a tart pan with removable sides for this recipe.  Honestly, if you buy the pan just for this dessert, it will be money well spent!

The pastry dough comes together in minutes, and you can use a food processor.  You just need real butter (no exceptions), flour, and a couple of egg yolks.


You can use a food processor, or a pastry cutter to cut them together until crumbs form.  Make sure there are pea-sized chunks of butter in there to help you get a flaky crust.

 Pastry Crumbs
Press the dough into the tart pan and up the sides.


Pop it in the oven and bake for 10 minutes.  While the pastry is baking, you can whip up the filling.  It’s so simple and easy. You just heat up some whipping cream and sugar on the stove top.



After it simmers for a few minutes, take it off the heat and add almond extract and fresh orange zest.

Next goes in a bunch of sliced almonds.  The original recipe didn’t call for toasting the almonds, but I started doing that a few years ago and loved the flavor and texture even more.

toasted almonds

That’s all there is to the filling! You might think the soupy consistency is strange, but that’s how it should be.

Filling Crust

Use a spoon to spread out the almonds so they’re in a nice layer and that’s all there is to it.  You’ll bake it for about 45-55 minutes.  All ovens are different so just keep an eye on it at the end.  When it’s in the oven the sugar and cream will caramelize and turn into that soft chewy caramel-toffee-ish goodness.  It should look about like this when it’s done.  The color should be that light caramel color and around the edges should be deeper golden brown.

Baked Almond Tart

Let it cool on a wire rack and you’ll see the color and appearance morph into this, which is exactly how it should look:


This is one of those rare desserts that really needs to cool completely to be at its best.  I try to make it several hours before I’m going to serve it for the best flavor and texture.  In fact, I think it improves over time, so I make it as early in the day as I can.

I wish you could all have a bite of this so you could understand the flavor and texture. The crust is buttery and flaky and melts in your mouth. The top of the tart is slightly chewy, yet soft in the middle and the flavor of the caramelized sugar and cream with hints of almond and orange is just out of this world.  I actually don’t think it necessarily needs whipped cream, but it looks pretty and well, everything seems to be better with a little whip on top.

Almond Toffee Tort from 

This can also serve a lot of people.  Because it’s sweet and rich, you can get away with thin slices.  Or you can eat like, seven thin slices yourself.  I dare you not to.

Almond Toffee Tart

A chewy caramelized almond filling nestled in a delicate buttery crust.
Prep Time 20 minutes
Cook Time 50 minutes



  • 2 cups all purpose flour
  • 3/4 cup real butter chilled
  • 2 egg yolks from large eggs


  • 1 1/2 cup heavy whipping cream
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 2 tablespoons fresh orange zest
  • 2 cups sliced almonds toasted
  • 1/2 teaspoon almond extract
  • optional: sweetened whipped cream for serving
  • Equipment: 11 or 12-inch tart pan with removable bottom see link in post


  • Preheat oven to 325 degrees. Spray tart pan with nonstick spray and set aside.
  • Prepare crust by cutting flour into butter until crumbly and then adding egg yolks. You may use a food processor, processing until pea-sized crumbs form. Dough will be slightly crumbly. Press dough into pan and up sides. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and increase heat to 375 degrees.
  • While pastry is baking, prepare filling. Combine cream, sugar, salt, and orange zest. Bring to a boil and then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and add almonds and extract.
  • Pour mixture into pastry crust, spread out almonds if necessary into an even layer.
  • Return pan to oven and bake for 45-55 minutes, until the top is bubbly and starting to turn golden brown. **Baking time varies depending on ovens and pan so I highly suggest keeping an eye on it after about 40 minutes.
  • Place pan on cooling rack and cool completely. This dessert is definitely one that is optimal after it's cooled and set (as opposed to warm.)
  • When ready to serve, remove outer ring on tart pan and slice into small slices. If desired, top with sweetened whipped cream.


  • To toast almonds, lay in a baking sheet in a single layer. Bake at 375 degrees, watching carefully and tossing often until golden brown.
Author: Our Best Bites
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

    1. I’ve never tried that, but it would probably work! I would just make sure to run a knife around the edge really well before you take off the sides so it doesn’t pull away the crust.

  1. I love this series! Not only for the amazing recipes I’ve missed out on (I need to try this tart!), but I also appriecate the reminder that you guys didn’t start where you are now.

  2. I love the Flashback Friday idea! I’ve been a dedicated reader for about five years, and I know I haven’t seen all the yumminess on here yet. 🙂

  3. Wow! Home Run is right. You have three of my favourite ingredients in here…toffee, almonds, oranges. Wow! If you could fit coconut in there, it would truly be nirvana for me. However, even without the coconut, it still sounds fabulous, and I will try it for Easter. Guaranteed.

  4. I had been wanting to make this for awhile now and finally did yesterday. It was sooooo delicious! I’m sad I didn’t make it sooner! Haha Thanks for another great recipe! I will definitely be making this again!

  5. Well, I have it in the oven (and I messed up – I think my pan is not the correct size, because I couldn’t fit all the filling… so I’m eating it with a spoon right now and it is fantastic!!) for our Easter dinner tomorrow… and it’s overflowing. I’m hoping it will still turn out okay. At least it’s on a foil-lined pan, because I realized too late that my pan was too small. Based on the taste of the filling, I’ll be making this again – in the right pan!! Thanks for a great recipe 🙂

  6. I just took the first slice of this, and it was ultra tasty! I left out the orange rind, it was still fantastic. I checked it at 32 minutes and the crust was starting to burn, so I pulled it out quick and everything else was just right! Thanks for the recipe!

  7. OK – I just made this. . .it just came out of the oven. I was worried because I used a 10 inch ceramic pan, so I wasn't sure on cooking times. I started at 40 and think I ended up leaving it in for 70 or 75 (maybe 80 – I lost cost of how many time I added 5 minutes)! Apparently I'm not really sure what "caramelized" looks like. It has brown places but was mostly white so I kept leaving it in. Finally even though there are still some white places I took it out knowing that I'm surely overbaking it. . .looking at the pictures now, the done ones look kind of creamy vs. brown (should have studied earlier!). Also I don't see the almonds yet- just bubbles. Will see how it tastes and let you know! For future reference – what do you think caramelized looks like? Thanks!

  8. Finally made this last night for a luncheon today, and it was fantastic. I actually had to buy a tart pan — well worth it! It got rave reviews from all our office staff. Thanks a million!