Norwegian Success Tart: A Decadent Almond and Meringue Delight

Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the ground almonds, flour, and powdered sugar.
Add the softened butter and egg yolk, mixing until the dough comes together into a smooth consistency.
Press the dough into the base of a tart pan, making sure it’s evenly distributed. Use a fork to poke a few holes in the bottom to prevent it from puffing up during baking.
Bake for 12-15 minutes, or until the almond base is golden and firm. Remove from the oven and set aside to cool completely.
Prepare the Meringue:

While the almond base is cooling, place the egg whites in a clean mixing bowl. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
Gradually add the granulated sugar, a spoonful at a time, while continuing to beat on high speed. Add the vanilla extract and cream of tartar, and beat until stiff peaks form and the meringue is glossy and smooth.
Assemble the Tart:

Once the almond base has cooled, spread the meringue evenly over the top, covering the entire surface. You can swirl the meringue for a decorative effect if you like.
Bake the tart in the preheated oven for an additional 10-12 minutes, or until the meringue is golden brown on top.
Serve:

Let the tart cool completely before removing it from the tart pan. If desired, garnish with toasted sliced almonds for extra crunch and flavor.
Slice into wedges and serve this delicious, light dessert after a meal, or enjoy it as an afternoon treat with coffee or tea.
Serving and Storage Tips: