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Mixed nut and seed tart recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Elevate your holiday baking with a decadent tart featuring Lucky Almond Meal.
Ingredients:
  • 135g plain flour
  • 60g almond meal
  • 55g icing sugar mixture
  • 125g butter, chilled, chopped
  • 1 egg yolk
  • 10.00 gm iced water
  • 70g butter, softened
  • 75g caster sugar
  • 1 egg
  • 80g almond meal
  • 40.00 ml gluten-free plain flour
  • 20g butter
  • 120g honey
  • 2.50 gm ground cinnamon
  • 80g almond
  • 75g cashew
  • 70g pistachio
  • 70g macadamia
  • 40.00 ml pine nuts
  • 40.00 ml pepitas (pumpkin seeds)
  • 20.00 ml sunflower seeds
Instructions:
  • Combine flour, almond meal, icing sugar, and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water; process until dough just comes together. Transfer to a lightly dusted gluten-free flour surface, knead lightly until smooth, shape into a disc, cover with plastic wrap, and chill in the fridge for 30 mins.
  • Roll out the pastry into a 3mm-thick rectangle between 2 sheets of baking paper. Line an 11cm x 34cm rectangular tart pan with removable base with the pastry, trim the edges, and chill in the fridge for 30 minutes.
  • Preheat oven to 180°C. Line pastry with baking paper, fill with pastry weights or rice, and bake for 10 minutes. Remove paper and weights or rice, then bake for an additional 10 minutes or until golden. Let cool for 5 minutes before proceeding.
  • In a bowl, use an electric mixer to beat butter and sugar until pale and creamy. Add the egg and mix well. Stir in almond meal and flour until combined. Spread the filling evenly over the pastry case.
  • To create the nut and seed topping, combine butter, honey, and cinnamon in a saucepan over high heat until the butter is melted. Bring to a boil, then remove from heat and mix in almonds, cashews, pistachios, macadamias, pine nuts, pepitas, and sunflower seeds. Spoon over the frangipane.
  • Bake uncovered for 15 minutes until golden, then cover with foil for an additional 15 minutes. Allow to cool, then slice and serve.

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