Norwegian Almond Tarts

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These delightful Scandinavian pastries feature a buttery, shortbread-like crust filled with a uniquely rich and moist almond paste made from potatoes. Topped with a simple glaze, they are a perfect treat for coffee time.

Yields: Approximately 12-15 tarts, depending on mold size

For the Crust:

  • 1 stick (½ cup / 113g) unsalted butter, softened

  • ⅓ cup (67g) granulated sugar

  • 1 ⅔ cups (208g) all-purpose flour, plus extra for dusting

  • Pinch of salt

  • 3-5 tablespoons whole milk, as needed

For the Filling:

  • 12 oz (340g) yellow potatoes (like Yukon Gold), peeled and diced

  • 2 tablespoons whole milk

  • 1 cup (200g) granulated sugar

  • 2 sticks (1 cup / 226g) unsalted butter, softened

  • 3 large eggs

  • ½ cup (50g) finely ground almonds

  • 2 teaspoons almond extract

  • 1 teaspoon vanilla extract

  • Optional: Sliced or chopped almonds for topping

For the Glaze (Optional):

  • 1 cup (120g) powdered sugar, sifted

  • 2-4 tablespoons whole milk

  • ½ teaspoon almond extract

    Instructions:

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