Here’s a traditional and delightful recipe for Norwegian Almond Tarts, also known as “Mandeltopper” or “Almond Tartlets.” These are buttery, nutty, slightly chewy, and usually served in mini tart shells—perfect for holidays, tea time, or any Nordic-inspired dessert table.
🇳🇴 Norwegian Almond Tarts (Mandeltopper / Mandel Tarteletter)
📝 Tart Shell Ingredients:
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1 cup (225 g) unsalted butter, softened
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½ cup (100 g) granulated sugar
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1 large egg
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2 cups (250 g) all-purpose flour
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¼ tsp salt
📝 Almond Filling:
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1 cup (100 g) ground almonds (or almond meal)
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¾ cup (150 g) sugar
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1 large egg
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½ tsp almond extract
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Optional: zest of ½ lemon for brightness
📝 Topping:
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Sliced almonds for garnish
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Powdered sugar (optional, for dusting)
👩🍳 Instructions:
1. Make the tart dough:
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Cream the butter and sugar until light and fluffy.
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Beat in the egg.
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Add flour and salt and mix until the dough forms.
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Divide the dough into small balls and press into mini tart pans or a mini muffin tin, covering the bottoms and sides evenly.
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Chill for 15–20 minutes while you prepare the filling.
2. Make the almond filling:
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In a bowl, mix ground almonds, sugar, egg, almond extract, and lemon zest (if using) until combined. It will be a thick paste-like mixture.
3. Fill & bake:
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Preheat oven to 350°F (175°C).
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Spoon a small amount of almond filling into each tart shell (don’t overfill—they will puff slightly).
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Sprinkle tops with sliced almonds.
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Bake for 18–22 minutes, or until the shells are golden and the filling is set and lightly browned.
4. Cool & serve:
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Let cool in the pan for 5–10 minutes, then transfer to a wire rack.
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Dust with powdered sugar if desired.
🔁 Variations:
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Add a thin layer of raspberry or apricot jam in the tart shell before the almond filling.
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Use frangipane (butter-based almond filling) for a richer version.
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Can be made ahead and frozen—great for Christmas baking!