Lingonberry Almond Tart

Prep Time 25 mins

Cook Time 30 mins

Rest Time 35 mins

Total Time 1 hr 30 mins

Courses: Dessert

Difficulty: Intermediate

Servings: 8

Best Season: Winter, Fall

Dietary: Almonds, Flours + Cereals, Grains, Legumes, Nuts + Seeds

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

1¼ cups all-purpose flour
¼ cup almond flour
2 tbsp sugar
¼ tsp sea salt
½ cup cold unsalted butter, cubed (1 stick)
1 egg yolk
2-3 tbsp ice water

For the Almond Filling (Frangipane)

½ cup unsalted butter, softened
½ cup sugar (or coconut sugar for a deeper flavor)
2 eggs
¾ cup almond flour
1 tbsp all-purpose flour
1 tsp vanilla extract
½ tsp almond extract
½ lemon Zested (optional)

For the Fruit Layer

½–⅔ cup lingonberry jam (preferably low sugar)

To Finish

2 tbsp sliced almonds
Powdered sugar, for dusting
Optional: Skyr or crème fraîche for serving

Instructions

1. Make the Tart Dough

1
In a food processor or bowl, pulse flours, sugar, and salt. Add butter and pulse until crumbly.
2
Mix in egg yolk and 2 tbsp ice water. Add more water 1 tsp at a time if needed.
3
Shape into a disk, wrap in parchment, and chill 30 minutes.

2. Prepare the Filling

4
Cream butter and sugar until light and fluffy.
5
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

6
Preheat oven to 350°F (175°C).
7
Roll dough to fit a 9-inch tart pan. Press in and trim edges.
8
Spread lingonberry jam in an even layer on the bottom.
9
Carefully spread almond filling over jam (an offset spatula helps).
10
Sprinkle with sliced almonds.

4. Bake

11
Bake 35–40 minutes, until golden and set in the center.
12
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