Swedish Toscas (Swedish Almond Tarts)

Swedish Toscas (Swedish Almond Tarts)


"I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!"

Ingredients 35 m {{adjustedServings}} servings 166 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
  3. To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
  4. Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.
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Reviews 15

  1. 19 Ratings


I was looking for a great crust recipe for mini tart crusts and this is it! A few additional suggestions for this recipe: Getting tarts out of a tart pan can be frustrating. I even made this great crust in mini tart pans which are expecially a problem. Be sure to spray your pans with a non stick cooking spray. Otherwise, you will not be able to remove the tarts without breaking. Also, I always put my crusts in the freezer for about five minutes, right before baking. This allows the butter to get cold and then the hot burst from the oven makes the crust puff much better so the crust is not crackly.


This dessert was delicious! I started by making the tart shell, but the consistency was too crumbly, so I added an extra 2 tablespoons of butter and another 1/8 cup of sugar, and it came together quite well. I used my hands to combine the dough, and the warmth of my hands made it very easy to work with. I also stuck the cupcake pan with the dough in the freezer for 5 minutes (as another person suggested), then added the almond mixture on top. I followed the recipe exactly for the rest of it, and the finished product was amazing! Can't wait to impress my guests tomorrow night!

Pam Ziegler Lutz

These are very tasty and not difficult to make. I followed the recipe to the letter with one exception: my almonds were sliced rather than slivered. To avoid problems removing the tarts from the pan, run a butter knife around each one after removing from the oven. After the recommended cooling time they pop right out. Thanks for a tasty recipe!