Almond and Honey Tart

  • Preparation 30 MIN
    Cooking 40 MIN
    Cooling 4 H 30 MIN
  • Servings 10






  1. With the rack in the middle position, preheat the oven to 375°F (190°C).
  2. In a food processor, combine the flour and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add the egg and water and pulse again until the dough just begins to form. Add water, if needed. Remove the dough and shape into a disk.
  3. On a lightly floured surface, roll out the dough and line into a tart pan 9 inches (23 cm) in diameter and 1 inch (2.5 cm) deep. Trim the dough, leaving approximately 1 inch (2.5 cm) of excess. Fold the dough inward and press to double the thickness of the crust walls. Refrigerate for 30 minutes or freeze for 15 minutes. Do not prick the bottom of the crust.
  4. Bake for about 12 minutes or until the crust is cooked but still light in colour. Set aside.


  1. In a bowl, whisk together the eggs, honey and butter. Stir in the almonds. Pour into the crust. The filling will come right up to the edge. Bake for about 25 minutes. Let cool completely, about 4 hours, and unmould.


This tart is best the next day.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 415  
Total Fat 22.4 g  
Saturated Fat 10 g  
Sodium (salt) 84 mg  
Carbohydrates 46 g  
Fibre 2 g  
Protein 8 g