Lingonberry Almond Tart
Description
A cozy, gently sweetened Lingonberry Almond Tart recipe designed for the Swede Dish brand — blending warm Nordic flavors, a nutty almond filling, and tart lingonberry jam in a rustic, fika-worthy dessert
Ingredients
For the Tart Crust
For the Almond Filling (Frangipane)
For the Fruit Layer
To Finish
Instructions
1. Make the Tart Dough
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In a food processor or bowl, pulse flours, sugar, and salt. Add butter and pulse until crumbly.
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Mix in egg yolk and 2 tbsp ice water. Add more water 1 tsp at a time if needed.
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Shape into a disk, wrap in parchment, and chill 30 minutes.
2. Prepare the Filling
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Cream butter and sugar until light and fluffy.
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Beat in eggs one at a time. Add almond flour, all-purpose flour, vanilla, almond extract, and lemon zest. Mix until smooth.
3. Assemble the Tart
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Preheat oven to 350°F (175°C).
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Roll dough to fit a 9-inch tart pan. Press in and trim edges.
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Spread lingonberry jam in an even layer on the bottom.
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Carefully spread almond filling over jam (an offset spatula helps).
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Sprinkle with sliced almonds.
4. Bake
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Bake 35–40 minutes, until golden and set in the center.
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Cool completely. Dust with powdered sugar before serving.
Note
Swede Dish Tips
- Sub raspberry or red currant jam if lingonberry is unavailable
- For gluten-free: use a GF all-purpose flour blend in the crust
- Make mini tarts for individual fika portions
- Delicious served warm or at room temperature with chilled Skyr on the side
