Free-form tarts are wonderful: Crisp bottom crust! Flexible shaping! No special equipment required! This double-crusted tart pairs perfectly a smooth, creamy almond filling with a subtly tangy cream cheese crust.
Makes one 10-inch double-crust tart
Difficulty: Easy
Make Ahead and Storage: The tart is best eaten the same day it’s baked, but it can be stored airtight or wrapped tightly in plastic wrap at room temperature for up to 2 days.
1. Make the almond cream: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), combine the butter, granulated sugar, orange zest, and lemon zest. Scrape the seeds from the vanilla bean and add to the bowl (use the pod for vanilla sugar; see Pro Tip). Beat on medium-low speed until the mixture is light and fluffy, 4 to 5 minutes.
2. Add the eggs one at a time, mixing on medium speed until each one is fully incorporated before adding the next. Scrape the bowl well. Add the almond extract, if using, and the vanilla extract, if using, and mix to combine.
3. In a medium bowl, mix the almond flour, all-purpose flour, and salt. Add the mixture to the mixer and mix on low speed until fully incorporated. Set aside.
4. Line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to a ¼-inch-thick circle about 11 inches in diameter. Roll up the dough onto the rolling pin and unfurl onto one of the prepared baking sheets. Transfer to the refrigerator and chill for at least 20 to 30 minutes. Roll out the second disk of dough the same way, transfer to the second baking sheet, and refrigerate.
5. Take the first chilled crust out of the refrigerator and scoop the almond cream onto the center. Spread the cream out to about 1½ inches from the edge all the way around, keeping it mounded in the center.
6. Lightly brush the exposed edges of the bottom crust with water. Remove the second crust from the refrigerator, roll it up onto the rolling pin, and carefully unfurl it over the bottom crust, centering it over the filling. Press the edges gently to seal all the way around, then use a paring knife to trim away any rough edges. Crimp the edges as desired (see Make it Pretty: Crimping a Piecrust). Chill the tart in the fridge for 20 to 30 minutes or in the freezer for 10 to 15 minutes.
7. Preheat the oven to 425°F / 218°C, preferably with a baking stone on the bottom rack.
8. Lightly brush the top crust with the egg wash and sprinkle generously with pearl sugar, if desired. Cut steam vents into the top crust with a sharp paring knife—a few short lines or a small X.
9. Bake the tart on the stone or bottom rack until the crust is evenly golden brown, 35 to 45 minutes. Cool for at least 15 minutes before serving, warm or at room temperature.
✻ Why It Works
Free-form tarts can be filled with just about anything—fresh fruit, custard, or curd. You can also get creative with the shape—round, square, or rectangular—anything goes! The almond cream filling in this recipe is equally versatile—it makes a good filling for Danish or other pastries. You can even tweak it to use other nuts—see my filling for the Pistachio Pithiviers.
★ Pro Tip
Pearl sugar is a large-crystal white sugar. It can be used as a finishing sugar on all kinds of desserts. It has a crisp texture and looks very pretty. You can buy it at baking supply stores or specialty markets, or online.