notentaarten

Notentaarten are pastries in which nuts are the defining ingredient. They appear in various European baking traditions, with fillings built from ground or chopped nuts such as almonds, hazelnuts, walnuts, or pecans, combined with sugar, butter, and eggs. The nut flavor is central, and the texture can range from creamy to crumbly.

The crusts used for notentaarten vary and may include shortcrust (pâte brisée), almond-flour-based dough (pâte sablée), or puff pastry. Some versions use a cookie crust. The filling is often enriched with dairy such as cream or milk and may include a binding agent like flour or cornstarch. A common preparation is frangipane, an almond cream spread into the crust before baking. Flavorings such as vanilla, citrus zest, or cinnamon are frequently added.

Variants of notentaarten include almond tart, hazelnut tart, walnut tart, and pecan tart. Some recipes mix several nuts or add toppings like caramel, chocolate, or a glaze. The resemblance to related desserts such as pecan pie or almond tartlets is notable, though notentaarten generally emphasize a nut-forward filling rather than a fruit-based filling.

Preparation typically involves making or shaping the crust, pre-baking if needed (blind baking), preparing the nut filling, and baking until the filling is set and lightly browned. After baking, some tarts are finished with a caramel glaze or a dusting of sugar.

Notentaarten are served as desserts or with coffee or tea. They are relatively high in fat and sugar, and can be stored refrigerated for several days or frozen for longer-term storage.