Matcha Almond Streusel Tart

A top-down view of a green matcha streusel tart with blueberries peeking through the topping and powdered sugar around the edges

Jordan: This recipe was, in my mind, the perfect choice for this weekend. It’s green, for St. Patrick’s Day. It’s a tart, for Pi(e) Day. It uses matcha, which we’ve been wanting to use for literal years. And it looks both beautiful and delicious.

Kitra: And I was just too tired to think about how much work it was going to be, and also only like 60% sure we were even doing cake this weekend so I said “sounds lovely” without real thought.

It’s worth noting that Kitra is indifferent to tarts—she prefers proper pies—and dislikes streusel, so it’s a sign of how little she was paying attention that she agreed to this in the first place, even before she knew that it involved three different recipes.

And by the time I realized, I’d already agreed and it was too late. This tart and I had a rough road ahead of us, and things went wrong for a bunch of reasons (none of which were the tart’s fault, but rather mine for agreeing to something when I was too tired to actually follow the instructions). I didn’t check that I had the ingredients. I mixed the crust in the wrong order and the texture was all kinds of wrong. I forgot to add sugar to the streusel.

She had a minor breakdown when her crust refused to roll out, which honestly was hilarious to watch but probably not so fun to experience firsthand.

It was elastic and puttylike all at once, while also NEVER firming up even a little. I dubbed it the Green Monster, and it may be the grossest thing I’ve ever made as far as unbaked aesthetics go.

There was a lot of swearing involved.

But the tart does taste good. It’s not as sweet as most tarts (which is probably due in part to the whole “forgetting the sugar” thing) and is kind of pretty even with my weird-colored matcha.

I added blueberries to mine, while Kitra mixed some freeze-dried raspberries to the streusel. Both options give it some bright tartness (no pun intended)—


—to balance out the sweet almond filling and the lightly bitter matcha.

I do wish that for all the almond in it, there was more almond flavor to it. But it doesn’t need that, I just think it would be nice.

This would be a nice tart for a spring brunch, or some sort of afternoon tea. It’s somehow just… very charming. This is a charming tart, and what a nice thing that is to have in your repertoire.

A a green matcha streusel tart with dried raspberries in topping; a slice has been cut out and placed on a plate next to it.

Matcha Almond Streusel Tart

Adapted from Tartine: A Classic Revisited


There are a lot of parts to this, but it’s broken up into very manageable chunks. You can make any of the parts—crust, filling, and streusel—ahead and keep them in the fridge/freezer. If you want to spread this out, we recommend pausing after the “make the filling” step.

The original recipe is from a restaurant cookbook, so we’ve streamlined things a little bit and also tweaked some ingredients. Namely, it called for einkorn flour, which is not exactly a pantry staple. Whole wheat flour is the best substitute so we’ve called for it in the streusel, or you can use all-purpose flour (regular or gluten-free). If you happen to have einkorn flour, feel free to use it anywhere flour is called for below.

Jordan rolled her crust between parchment and plastic wrap, but it was such a soft dough that it would be easier to just press it into the pan. We’ve written the instructions accordingly, but know that if you want to roll it out, you can. (You’ll probably need to pop it in the freezer a few times.) You’ll likely have extra dough left over no matter what; this can be rolled out, cut into cookies, and baked for about 6 minutes at the same temperature as the tart.

The fruit is optional but recommended. As we noted above, Kitra skipped the fresh fruit and used light crushed freeze-dried raspberries instead; if you want to go that route, you can just add it where you would add the fresh fruit. You could also try swirling some jam into the almond cream layer before adding the streusel.


For the crust

  • 2 cups (245g) flour
  • ¼ cup (30g) almond flour
  • 4 teaspoons matcha powder
  • ¾ cup (1½ sticks, 170g) unsalted butter, softened
  • ¾ cup (95g) powdered sugar
  • 1 egg, at room temperature

For the almond cream filling

  • 1 cup (120g) almond flour
  • 2 tablespoons flour
  • 1 heaping teaspoon matcha powder
  • ¾ cup (95g) powdered sugar
  • 7 tablespoons (100g) unsalted butter, softened
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla

For the streusel and assembly

  • ½ cup plus 2 tablespoons (75g) whole wheat flour (see note)
  • 3 tablespoons (23g) almond flour
  • ½ cup (60g) almonds, chopped small (about the size of sunflower seeds)
  • ¼ cup (50g) sugar
  • 1 teaspoon matcha powder
  • ⅛ teaspoon salt
  • 5 tablespoons unsalted butter, softened
  • 2 cups (300g) berries or sliced stone fruit (optional, see note)
  • Powdered sugar, to top (optional)


Make the crust

In a small bowl, whisk together the flour, almond flour, and matcha. Using an electric mixer, cream the butter and powdered sugar on low speed until smooth. Scrape down the bowl and add the egg, then mix on medium-low until combined. Add the flour mixture and mix on low until it comes together. Scrape the dough onto a sheet of plastic wrap, form into a disc, wrap tightly, and refrigerate for at least an hour.

If you’re making the filling immediately, no need to wash your mixing bowl; just scrape it out as best as possible.

Make the filling

In a small bowl, whisk together the flour, almond flour, and matcha. Using an electric mixer, cream the butter and powdered sugar on low speed until smooth. Scrape down the bowl and add one egg, then mix on medium-low until it’s as smooth as you can get it. Add the second egg and vanilla and mix again until mostly smooth. Scrape again, add the flour mixture, and mix on low until it just comes together. Put the filling into a container and refrigerate until you’re about to start assembling the tart.

Parbake the crust

Once the dough is well-chilled, preheat the oven to 325°. Take about ¾ of the dough, tear it into pieces, and press it evenly into the bottom and sides of a 9-inch tart pan. Feel free to go a little above the edge of the pan and simply slice the overhanging dough off with a paring knife. Wrap and refrigerate the remaining dough.

Line the crust with a sheet of parchment paper or foil, fill with pie weights, and bake for 15 minutes. Carefully remove the parchment/foil and weights and return the crust to the oven for 5 more minutes; when it comes out, it should look dry but not browned. Set the crust aside to cool for at least 10-15 minutes. Leave the oven on.

If your crust cracks at all while cooling, gently patch any holes with small pieces of the leftover dough.

Make the streusel, assemble, and bake

In a small bowl, mix together the flour, almond flour, chopped almonds, sugar, matcha, and salt. Add the softened butter and mix with a fork or whisk until it starts forming large clumps. (You can also do this in a stand mixer without even softening the butter first.)

Spoon the almond cream filling into the cooled crust and gently spread it as evenly as you can. Layer the fruit evenly on the filling (if using) and then scatter the streusel over top. Bake for 25-35 minutes, until the topping is very lightly golden (but still mostly green), the filling has puffed a bit, and the center doesn’t seem jiggly any longer. Cool to room temperature before sprinkling with powdered sugar and serving.

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