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“Classic British tart made with a shortbread base and a frangipane filling made from ground almonds. Pleasantly flavourful and sweet.”
1hr 10mins
1 tart

Ingredients Nutrition

  • Base
  • 1 14 cups flour
  • 23 cup sugar
  • 12 cup butter, melted
  • Filling
  • 2 cups ground almonds
  • 1 cup flour
  • 2 eggs
  • 23 cup sugar
  • 1 teaspoon baking powder
  • 23 cup butter, melted
  • 1 teaspoon almond essence
  • 2 tablespoons sliced almonds
  • 13 cup raspberry jam


  1. Shortbread Base: Mix butter and sugar, add flour and stir to form dough. Spread dough in tart pan, making as even as possible. This forms a cookie type base so you want to press into pan as thinly as you like. The bottom rim should be thicker and the rim an even thickness. After baking at 350 for 10 minutes, remove and cool. When cool, evenly spread 1/3 cup jam on the bottom of the tart. Set aside.
  2. Filling: Mix everything together until all dry ingredients are incorporated. Drop filling mixture over jam in small dollops, and spread evenly to completely cover the jam. Top with sliced almonds spread over top. Bake at 350F for 25-30 minutes. Cool completely and slice when ready to serve.

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