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Home » Holiday Recipes » Christmas Recipes » Chez Panisse Almond Tart with Video with Gluten Free Option

Chez Panisse Almond Tart with Video with Gluten Free Option

December 20, 2014 by Angela Roberts 13 Comments

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Chez Panisse Almond Tart

Several years ago I celebrated the first anniversary of Spinach Tiger with this Almond Tart, from Lindsey Shere, where it was served at the legendary Chez Panisse for over thirty years. The almond tart is a shortbread crust, almost cookie like with a filling made from cream, grand marnier and almonds.

This week celebrates the sixth anniversary of Spinach Tiger and in because it always falls at Christmas I remade the tart with a video.

I chose this to celebrate with because it’s one of those recipes that has become a signature dessert. It’s that good.

Luscious, and not too sweet. It has become my most requested dessert from friends over the years and since this writing, and I have made it about 30 times. It’s the dessert that can be played around a bit with. I’ve made with with the addition of pears here and coconut here.  I’ve included a link my recipe for a gluten free tart crust which is so good you cannot tell it’s gluten free. (this is probably something I wouldn’t have considered doing six years ago).

Over these years, I’ve honed my voice on this blog. And, six years later I can say the biggest surprise is not how much I may have influenced others to eat real, whole food and enjoy dinner with the family, it’s how much I’ve been influenced by others.

The concept of a “food voice” came to me in 2008 when I ead Thomas McNamee’s Alice Waters and Chez Panisse. I admired Alice Waters from the start, because she had perfect taste buds which made possible the success of her restaurant, taking simple, local, fresh food and turning it into startling deliciousness. Alice doesn’t believe the magic is as much in the hands of the cook as the cultivator and then the respect that cook/chef brings to that harvest. You won’t find cream in her carrot soup. You will taste carrots, because she found a way to have a relationship with the person that grew the carrots in the right soil with the right care, perfecting the perfect carrot taste.

I feel  the same passion to cook the best food from scratch, where best also means sustainable, humane, local, fresh, healthy, and simple with extreme deliciousness and practical ease in a home kitchen. I grew up reaching for freshly steamed broccoli adorned with olive oil, lemon and salt. To add anything else would have broken the family food rules and assaulted the broccoli.

Food bloggers are inciting the food industry to make changes. An example of this change is the way that some food bloggers refuse to endorse unhealthy products. The sum is bigger than the parts, and I hope the trend to reshape the food industry continues.

Chez Panisse Tart

The phenomena of food blogging tells the story no one cared to think about in 1950. Folks were content to get off the farm and into industrial society. Giant corporations took over the land and recreated food stuff in pretty boxes and put it on shelves. It felt so grown up and sophisticated to choose a Swanson TV dinner with no thought at all as to where that chicken came from or what a food factory looks like let alone what a dinner eaten on a TV tray would do to the culture.

At least two generations of people grew up never having a relationship with the origins of their food, nor being aware of the downside of “processed.” It was an era where there were convenient cooks (who grabbed the boxes and cans) and the “from scratch cooks” who often over processed the food by cooking it for hours and making it just as inedible or as radically unhealthy as their processed counterparts. The things that were supposed to be better choices, like margarine, ending up being health hazards.

Chez Panisse Almond Tart by Angela Roberts

Myths hit the culture, sprouting lies such as “the only thing kids will eat are processed chicken nuggets, and tater tots” or that cakes are so complicated, you need a company to pre-mix them for you, or “that the best person to chop YOUR vegetables” is someone who works for a supermarket chain. They’ll even grate cheese for you and put it in expensive plastic bags, because, after all, it’s way too hard for the home cook.

Making good food is our gift. Animals can hunt for food by killing or foraging. But, only humans can bake a souffle, make ice cream, or press olives to make olive oil. It’s one of the most spectacular aspects of the human story, and one that comes with giant responsibilities when you look at the whole picture.

But there is so much more to the story, and this is why you should come back and visit often.

In the meantime, enjoy the most delicious almond tart you will ever eat.

You can make this tart Gluten Free following the directions for the tart crust here.

I want to thank the millions of people who have visited here over the years. There are no words to say how wonderful it makes me feel to connect with you.

Print Recipe
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Almond Tart with Shortbread Crust

Chez Panisse Almond Tart - Recipe adapted from California The Beautiful Cookbook, adapted from pastry chef, Lindsey Shere
Prep Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: French
Servings: 6
Author: Angela Roberts

Ingredients

Shortbread Tart Crust Ingredients or make this gluten free tart dough

  • 1 1/4 cup flour
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon zest
  • 1 tablespoon water you may not need

Almond Tart Ingredients

  • 1 Shortbread Tart Filling
  • 1 cup cream
  • 3/4 cup sugar
  • 1/2 teaspoons vanilla extract
  • 2-3 drops almond extract
  • 1 teaspoon Grand Marnier
  • 1 cup sliced raw almonds in skin
  • 1-2 tablespoons salted pistachio optional

Instructions

Shortbread Crust Instructions

  • Place flour, salt, sugar and lemon zest together in food processor. Mix together and add butter. Pulse processor just until a dough is formed. If you have no processor, you can mix by hand, mixing quickly to get a shortbread dough. Refrigerate for 30 minutes.
  • Use a 9 or 10 inch tart pan that has removable bottom. Butter a piece of parchment paper and line bottom of pan, leaving a little overlap on the sides, so you can easily pull away.
  • Form in pan, prick with fork all over, and bake at 425 for 8 minutes. Turn heat down to 400 and bake another 4 minutes. Crust should be done at this point.

Almond Tart Filling

  • Heat cream and sugar, in small saucepan until sugar has melted and mixture is translucent.
  • Add extract, grand mariner and almonds. The optional pistachios add a bit of salt and added flavor that adds a nice touch. Allow to sit for 15 minutes, (although if you are in a hurry this is not completely necessary).
  • Pour into tart shell and bake for 25-30 minutes at 400 degrees.
  • During the baking process, check in at 15 minutes and tamp down any bubbles.
  • Remove from tart pan as soon as possible. Allow to partially cool to remove the bottom, but do remove it before the tart cools or it will stick to the bottom. I use buttered parchment paper on the bottom to counteract, and it works perfectly.

Notes

Lindsay feels this is to be eaten with hands like a cookie more than a fork. Serve with fruit such as raspberries, but ice cream or whipped cream would be considered too heavy.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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Filed Under: Christmas Recipes, Cooking Videos, Dessert Recipes, Gluten Free, Holiday Recipes, Pie, Cobbler Tagged With: almonds, cream, flour, pastry crust

« Rosemary Pecan Chicken Salad, Easy Appetizer
Italian Date Cookies with Sesame Seeds (Biscotti ai Datteri) »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Sippitysup says

    December 21, 2014 at 4:14 pm

    Happy sixth! Happy holidays! Merry Christmas, or maybe I should say Feliz Navidad! I am getting ready to go to S. America for almost a month. I have a few posts in the can and I’ll try and post from wherever I go, but who knows what the internet will be like. So if I go quiet here please know I shall return. XOGREG

    Reply
  2. Surabhi says

    October 3, 2012 at 7:09 pm

    Hi there,

    If I was to make this tart shell in small tart moulds (approx 2.5″ width), would you be able to tell me how the baking time would change? Also can you guess how many tarts this much dough might make? Any tips would be greatly appreciated!!

    Reply

Trackbacks

  1. Caramelized Apple Tart with Stove Top Apple Filling - Spinach Tiger says:
    January 23, 2018 at 7:57 pm

    […] use cooking or baking sprays for cakes, but when you have sticky fillings, like this apple tart or sticky almond tart,  you want to be assured that you can remove the tart and present your dessert on serving dish the […]

    Reply
  2. Pecan Bourbon Cream Tart with Gluten Free Shortbread Tart Crust - Spinach Tiger says:
    November 11, 2017 at 11:36 am

    […] year I decided to make a pecan bourbon cream tart very similar to this almond tart, and I made it gluten free using this tart crust […]

    Reply
  3. Family Italian Christmas Cookies - Spinach Tiger says:
    April 29, 2017 at 10:09 pm

    […] in case you need more Christmas Sweets, I always make this almond tart and this flourless chocolate […]

    Reply
  4. Gluten Free Oatmeal Cookies Recipe - Spinach Tiger says:
    December 7, 2016 at 7:57 pm

    […] Gluten Free Almond Tart […]

    Reply
  5. Caramelized Apple Tart with Stove Top Apple Filling says:
    October 14, 2015 at 5:01 am

    […] use cooking or baking sprays for cakes, but when you have sticky fillings, like this apple tart or sticky almond tart,  you want to be assured that you can remove the tart and present your dessert on serving dish the […]

    Reply
  6. Coconut Almond Tart says:
    December 2, 2014 at 9:17 pm

    […] was inspired by the legendary almond tart from Chez Panisse. I’ve made it countless times, (I know the recipe by heart), yet I always […]

    Reply
  7. Easy Almond Pear Tart with Shortbread Crust, the Perfect Dessert for a Wine and Cheese Party says:
    October 14, 2014 at 11:16 am

    […] took this almond tart (from Chez Panisse) that I’ve made more times than I can count and rearranged it to include […]

    Reply
  8. Pecan Bourbon Cream Tart with Gluten Free Shortbread Tart Crust says:
    December 23, 2013 at 11:58 am

    […] on my dessert table. This year I decided to make a pecan bourbon cream tart very similar to this almond tart, and I made it gluten free. You can make it with all purpose flour using this shortbread tart crust […]

    Reply
  9. Chocolate Whiskey Pecan Tart or Steeplechase Pie says:
    November 18, 2012 at 12:39 pm

    […] of a pie. and going with bittersweet chocolate instead of semi-sweet. You might even consider using this shortbread crust I used in a legendary almond tart. You can even choose to leave the pecans whole which I did the […]

    Reply
  10. Salty Chocolate Ganache Tart with Raspberries, Hazelnut Whipped Cream — Spinach Tiger says:
    December 9, 2011 at 3:28 pm

    […] Shortbread pastry crust here […]

    Reply
  11. French Tomato Tart with Goat Cheese from Goats I Know — Spinach Tiger says:
    October 20, 2011 at 9:42 pm

    […] favorite sweet tart to date is the Chez Panisse Almond Tart, from Lindsey Shere, which is universally loved by all my friends all year […]

    Reply

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#grainfreetacos #grainfreetortillas #paleotortillias
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How warped time is now. Three days ago, bombing in Nashville. FBI says solved. Life goes on. Power restored. Went to my usual Monday morning workout. HOWEVER, my brain and heart can’t catch up this fast. Taking a day to chill, process, and look at the big fat year ahead. Bakery owner, full-time food blogger. Thinking about what new doors to open, what doors I should shut. I’ll leave you with this. 2020 started off amazing! I scheduled my first bakery classes and was so gleeful to be able to make one of my dreams come true. In March they all had to be cancelled. The bakery grew during the lockdown! The blog took a major hit in ad dollars due to pandemic. The blog grew substantially in 4th quarter. The blog broke all $ records this month. The bakery closed for three weeks substantial exposure to Covid (taking care of those infected) I never got it! 34 year old sister in law (ex) died suddenly of pancreatic cancer six weeks after diagnosis in July. Her father died five months later. My step mother’s duties increased a bit due to this. She inherited $10,000 from a separate source. So like everyone else, its been up and down and up and down and I didn’t even mention politics, riots, etc. WOW! However, unlike most people, I’m going to call this the best year of my life and marriage. WHY? I started a prayer call in March, praying 4 to 5 days weekly. It has changed my life, my husband’s life and those who come to pray. It has meant EVERYTHING!  By the way this is a cake I never wrote about. Blackberry w lemon mascarpone. What is the ONE GREAT THING of 2020 you experienced?
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#cakesofinstagram #celebrate #spinachtiger #huffposttaste #foodpost #feedfeed.baking #bakedfromscratch #foodblogeats #foodblogger #lemonfrosting #mascarpone #dessertsofinstagram #buzzfeedfood #blackberries #nakedcake
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Can food make you feel better? Sometimes. But it’s been a rough two days. Remember when I said on Christmas Eve, “may tomorrow be as nice as this day: That didn’t age well. What a time! Great little Christmas morning and then I looked at my phone. A BOMB exploded in downtown Nashville. 😡😢Even though I live miles away, our cell service is still not working. We lost internet and TV as did thousands in five states.  Doug ran to Comcast the next morning to get us a temporary account. The scary thing aside from a BOMB, is how vulnerable we are with no cell service or internet (AT & T) as it was all housed in one building with no back up plan. Did you know our infrastructure is this vulnerable? Many of us still can’t call 911 if we needed to. 🙁We are grateful no residents were harmed from the bomb. We still don’t know the “who” in the remains. We don’t know what to believe. 🤷🏻‍♀️I highly recommend watching the Netflix show, Manhunt Deadly Games (about Richard Jewell (falsely accused) and Eric Rudolph (the actual Centennial Park Bomber). Great insight into serial bombers, lone wolfs, and the FBI. 🙏🏻 for not just Nashville but for America.
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#buzzfeedfood #nashvillebomb #nashvilleexplosion #Manhunt #sweetpotatoes #runnyeggs #brunch #breakfast #spinchtiger #foodphoto #castironpan #lodge #eggs #paleobreakfastideas
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