Citrus Tart with Almond Crust: A Bright and Elegant Dessert

Introduction

When you’re craving a dessert that’s as refreshing as it is beautiful, a Citrus Tart with Almond Crust is the answer. With its zesty citrus filling and nutty, buttery crust, this tart is a showstopper that brings brightness to any table. The almond crust provides a delicate crunch and a toasty, slightly sweet foundation, while the citrus curd delivers a creamy texture with a tangy-sweet punch.

This tart is versatile enough to serve at spring gatherings, summer barbecues, or elegant dinner parties. It’s also an excellent way to make the most of seasonal citrus—lemons, oranges, limes, or even grapefruits can be combined for a dynamic flavor. Despite its sophisticated look, it’s easier to prepare than you might think.

A Little Background on Citrus Tarts

Citrus-based desserts have long been celebrated in European cuisine. From French lemon tarts to Italian crostate filled with marmalade, citrus brings freshness and balance to otherwise rich pastries. The almond crust is inspired by classic French pâte sucrée, which uses nuts for depth of flavor and texture. Together, they create a dessert that feels refined yet approachable—a modern twist on timeless pastry traditions.

Why You’ll Love This Recipe

• Bright and refreshing – A perfect balance of sweet and tangy.
• Nutty and buttery crust – Almond flour adds a depth you won’t find in regular tart shells.
• Elegant yet easy – Looks bakery-worthy, but simple to make at home.
• Customizable citrus flavors – Use lemons, limes, oranges, or a blend.
• Make-ahead friendly – Prepare the crust and filling in advance for stress-free entertaining.

Ingredients

For the Almond Crust

• 1 cup (100 g) almond flour
• 1 cup (125 g) all-purpose flour
• ⅓ cup (40 g) powdered sugar
• ½ teaspoon salt
• ½ cup (115 g) unsalted butter, cold and cubed
• 1 large egg yolk
• 1–2 tablespoons ice water (as needed)

For the Citrus Filling

• 4 large eggs
• 1 cup (200 g) granulated sugar
• 2 tablespoons lemon zest (about 2 lemons)
• ½ cup lemon juice (about 3–4 lemons)
• ¼ cup orange juice (about 1 orange)
• 2 tablespoons lime juice (about 1–2 limes)
• ½ cup (115 g) unsalted butter, melted and cooled slightly

Optional Garnishes

• Whipped cream
• Thin citrus slices or candied citrus peel
• Fresh mint leaves
• Dusting of powdered sugar

Equipment You’ll Need

• Food processor (for crust, optional but helpful)
• 9-inch tart pan with removable bottom
• Mixing bowls
• Whisk
• Saucepan
• Fine-mesh strainer
• Rubber spatula

Step-by-Step Instructions

Step 1: Make the Almond Crust

1. In a food processor, pulse together almond flour, all-purpose flour, powdered sugar, and salt.
2. Add cubed butter and pulse until mixture resembles coarse crumbs.
3. Mix in egg yolk and 1 tablespoon ice water. If the dough looks too dry, add another tablespoon of water.
4. Form dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 2: Blind Bake the Crust

1. Preheat oven to 350°F (175°C).
2. Roll out the chilled dough on a lightly floured surface and fit it into your tart pan. Trim any excess edges.
3. Line with parchment paper and fill with pie weights or dried beans.
4. Bake for 15 minutes, remove the weights, then bake another 10 minutes until lightly golden. Cool completely.

Step 3: Prepare the Citrus Filling

1. In a saucepan, whisk eggs, sugar, and citrus zests until combined.
2. Stir in lemon, orange, and lime juices.
3. Cook over medium heat, whisking constantly, until the mixture thickens (about 8–10 minutes). Do not let it boil.
4. Remove from heat and whisk in melted butter until smooth.
5. Strain through a fine-mesh sieve to remove zest and ensure a silky filling.

Step 4: Fill and Bake

1. Pour filling into cooled almond crust.
2. Bake at 325°F (160°C) for 15–18 minutes, or until edges are set but center is slightly jiggly.
3. Cool at room temperature, then refrigerate for at least 2 hours before serving.

Expert Tips & Troubleshooting

• Don’t skip chilling the dough – It prevents shrinking in the oven.
• Keep stirring the curd – This ensures it thickens smoothly without scrambling the eggs.
• Straining is essential – It creates a silky, professional-quality filling.
• Too runny? – Bake a few minutes longer, but avoid overbaking or it may crack.
• Shiny finish – Brush with a light glaze of warmed apricot jam for a bakery look.

Variations & Customizations

• Blood Orange Tart – Replace lemon juice with blood orange for a sweeter, jewel-toned version.
• Key Lime Tart – Use mostly lime juice for a tropical twist.
• Almond-Orange Fusion – Add 1 teaspoon almond extract to the filling for a deeper nutty flavor.
• Mini Tarts – Make smaller individual versions using tartlet pans.
• Dairy-Free Option – Substitute coconut oil for butter in the crust and filling.

Serving Suggestions

• Classic – Serve chilled with a dusting of powdered sugar.
• Fresh Garnish – Decorate with thin slices of citrus or candied peel for a pop of color.
• With Cream – Top with whipped cream or mascarpone for extra richness.
• Paired with Coffee or Tea – The tartness balances beautifully with a cappuccino or green tea.

Storage & Make-Ahead Tips

• Refrigerate – Store covered in the fridge for up to 3 days.
• Freeze – Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Make Ahead – Bake crust a day ahead; prepare filling and bake on the day you plan to serve.

Frequently Asked Questions

Q: Can I use bottled citrus juice?
Fresh juice is best for vibrant flavor, but bottled can work in a pinch. Just avoid sweetened juices.

Q: Why does my tart crack on top?
This usually happens if it’s overbaked. Pull it out when the center is just slightly jiggly.

Q: Can I use almond meal instead of almond flour?
Yes, but the texture will be a bit coarser. Almond flour creates a smoother crust.

Why This Recipe Works

The combination of a buttery almond crust with tangy citrus curd creates a balance of textures and flavors. The nutty base adds depth and crunch, while the creamy citrus filling provides brightness and silkiness. Using multiple types of citrus gives the tart a layered flavor that’s more interesting than lemon alone.

Conclusion

A Citrus Tart with Almond Crust is more than just a dessert—it’s a celebration of fresh flavors, seasonal produce, and elegant simplicity. With its vibrant citrus curd and nutty crust, it’s guaranteed to impress guests while remaining approachable for home bakers.

Next time you’re looking for a dessert that feels both indulgent and refreshing, try this tart. It’s a dish that brings sunshine to your table in every slice.