Mushroom-Almond Tart

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“This is a very tasty brunch recipe - or just a light meal with a salad.”
1hr 25mins

Ingredients Nutrition

  • Crust
  • 1 12 cups all-purpose flour
  • 12 teaspoon salt
  • 12 cup cold butter, cut into bits
  • 2 large egg yolks
  • 2 tablespoons ice water
  • Filling
  • 2 tablespoons chopped shallots
  • 2 tablespoons butter
  • 12 lb mushroom, chopped fine
  • 34 cup heavy cream
  • 1 large egg
  • 2 large egg yolks
  • 3 tablespoons minced parsley
  • 1 14 cups salted roasted almonds, ground fine
  • freshly grated nutmeg
  • eggwash
  • 1 egg, with
  • 1 pinch salt
  • 12 -13 salted almonds


  1. Make crust: In a bowl, combine flour and salt; add butter and rub with fingertips until it resembles coarse meal.
  2. Add yolks and 2 tblsps ice water, or enough to form a soft, but not sticky, dough, tossing with a fork, and form into a ball.
  3. Knead dough lightly with heel of hand for a few seconds to distribute butter.
  4. Re-form into a ball and chill, wrapped, for 1 hour.
  5. (may be made 2 days in advance) Butter an 8 inch tart pan with a removable, fluted rim.
  6. Roll out 2/3s of dough 1/8 inch thick on a lightly-floured surface.
  7. Fit it into prepared tart pan, pushing dough down slightly at top edge of pan to make the walls thicker than the bottom.
  8. Roll rolling pin over top of dough to cut off excess and press dough gently against pan so that it rises ¼ inch above the rim.
  9. Prick bottom lightly with fork and chill 30 minutes.
  10. Roll out remaining dough 1/8 inch thick and, with a sharp knife, cut out 8, 8 ½ X ½ inch strips.
  11. Chill strips on a lightly-floured baking sheet for about 30 minutes (let soften at room temperature 5 minutes before using).
  12. Make filling: Cook shallot in butter over moderately-low heat, stirring, until softened.
  13. Add mushrooms, season to taste, and cook over moderately-high heat, stirring, for 4 minutes, or until liquid is evaporated.
  14. Transfer to a small bowl and let cool to room temperature.
  15. In a bowl, whisk together cream, whole egg, egg yolks and stir in mushroom mixture, parsley, ground almonds, nutmeg, and season to taste.
  16. Put a baking sheet in lower third of oven and preheat to 425 degrees F.
  17. Spoon filling into shell.
  18. Brush rim with some egg wash.
  19. Arrange 4 of pastry strips parallel to one another and trim ends flush with shell, pressing them gently into shell.
  20. Arrange remaining 4 strips over to form a diamond pattern and repeat trimming.
  21. Bake tart 10 minutes.
  22. Reduce oven temperature to 400 degrees F.
  23. Leaving tart on baking sheet, arrange almonds between strips and brush them and strips with remaining egg wash.
  24. Bake 20-25 minutes more, or until pastry is golden-brown and filling is set.
  25. Let cool 12 minutes before removing side of pan.
  26. Serve hot, warm, or at room temperature.

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