Easy From-Scratch Norwegian Almond Tarts for Coffee Time

Buttery, golden shortcrust tart shells filled with a soft, sweet almond custard and a bright pocket of lemon curd, finished with a simple white glaze — a beloved Norwegian classic that is elegant, delicate, and absolutely perfect with a cup of coffee.

INGREDIENTS

• 2 cups all-purpose flour
• 0.25 cups powdered sugar
• 0.25 teaspoons salt
• 0.75 cups unsalted butter, cold and cubed
• 1 large egg yolk
• 3 tablespoons ice water
• 1 cup almond flour
• 0.5 cups granulated sugar (for filling)
• 0.5 cups unsalted butter, softened (for filling)
• 2 large eggs (for filling)
• 1 teaspoon almond extract
• 0.5 teaspoons vanilla extract
• 2 tablespoons all-purpose flour (for filling)
• pinch of salt (for filling)
• 0.5 cups lemon curd, store-bought or homemade
• 1.5 cups powdered sugar (for glaze)
• 3 tablespoons whole milk or lemon juice (for glaze)
• 0.5 teaspoons vanilla extract (for glaze)

STEPS

1. Make the pastry dough: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles fine breadcrumbs with no large butter chunks remaining. Add the egg yolk and ice water one tablespoon at a time, mixing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the almond filling: Beat the softened butter and granulated sugar together until pale and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each. Stir in the almond extract and vanilla extract. Fold in the almond flour, all-purpose flour, and pinch of salt until smooth and well combined. The filling should be thick, creamy, and fragrant. Refrigerate while you prepare the shells.
3. Preheat and prep: Preheat the oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin or individual tart molds.
4. Line the tart shells: Roll the chilled dough out on a lightly floured surface to about 1/8-inch thickness. Cut into circles slightly larger than your muffin cups — about 4 inches in diameter. Press each circle gently into the prepared muffin cup, fitting it snugly into the bottom and up the sides. Trim any excess overhang. Prick the base of each shell a few times with a fork.
5. Fill the tarts: Spoon a generous teaspoon of lemon curd into the center of each unbaked tart shell. Top with a heaping tablespoon of the almond filling, spreading it gently to cover the lemon curd completely and fill the shell almost to the top. The almond filling will puff slightly during baking and encase the lemon curd in the center.
6. Bake: Bake at 375°F for 18–22 minutes until the pastry is deep golden and the almond filling is set, puffed, and lightly golden on top. A toothpick inserted into the almond filling should come out clean. Let cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
7. Make the glaze: Whisk together the powdered sugar, milk or lemon juice, and vanilla extract until smooth, thick, and pourable. It should coat the back of a spoon — add more liquid a few drops at a time if needed.
8. Glaze and serve: Once the tarts are completely cool, spoon a generous amount of glaze over each tart and let it spread naturally to the edges. Allow the glaze to set for 15–20 minutes until firm before serving.

NOTES Tips: The lemon curd center is the surprise — it stays soft and jammy inside the almond filling during baking and gives each bite a bright, tangy contrast against the rich, sweet almond cream. Do not overfill the shells with almond filling — it puffs up during baking and can overflow if packed too full. For a more pronounced lemon flavor, use fresh lemon juice instead of milk in the glaze — it adds a lovely tang that balances the sweetness beautifully. The tarts must be completely cool before glazing — even slightly warm tarts will make the glaze run off immediately. These keep well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. They are even better the next day once the flavors have had time to settle.