Can I make this tart ahead of time?
Yes, the tart can be baked a day in advance and stored at room temperature. It tastes great the next day!
DESSERT
Traditional Portuguese Almond Tart (Tarte de Amêndoa)
Indulge in the authentic flavors of Portugal with this exquisite almond tart. A golden, flaky shortcrust pastry cradles a sweet, dense almond filling, creating a dessert that's both comforting and elegant. It's a beloved classic, perfect for sharing or savoring on your own.
HOW TO MAKE IT
Let's cook.
01
To make the pastry, combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt in a large bowl. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs.
02
Add 1 large egg yolk and 2 tablespoons cold water, mixing until a dough forms. Gather the dough into a disc, wrap it in plastic, and refrigerate for 30 minutes.
03
Preheat your oven to 375°F/190°C. Roll out the chilled dough on a lightly floured surface and carefully press it into a 9-inch tart pan with a removable bottom. Trim any excess dough.
04
For the filling, in a medium bowl, whisk together 1 1/2 cups almond flour, 1 cup granulated sugar, 1/2 cup melted unsalted butter, 2 large eggs, and 1/2 teaspoon almond extract until smooth.
05
Pour the almond filling into the prepared tart shell and spread evenly.
06
Bake the tart for 35-40 minutes at 375°F/190°C, or until the crust is golden brown and the filling is set and lightly golden. A wooden skewer inserted into the center should come out clean.
07
Let the tart cool completely on a wire rack before removing it from the pan and serving.
About This Recipe
Indulge in the authentic flavors of Portugal with this exquisite almond tart. A golden, flaky shortcrust pastry cradles a sweet, dense almond filling, creating a dessert that's both comforting and elegant. It's a beloved classic, perfect for sharing or savoring on your own.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra golden crust, brush the edges with a little milk or egg wash before baking. If the edges of the crust start to brown too quickly, you can cover them loosely with aluminum foil.
Easy Substitutions
You can substitute gluten-free all-purpose flour for the regular flour in the crust. For a slightly different flavor, a touch of orange zest can be added to the almond filling.
Storage & Reheating
Store the Portuguese Almond Tart at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Cover loosely with plastic wrap or foil.
Serving Suggestions
Serve slices of the tart with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla bean ice cream. It also pairs wonderfully with a cup of coffee or a glass of port wine.
Common Mistakes
1. Overworking the pastry dough: This can lead to a tough crust. Mix just until the dough comes together. 2. Not chilling the dough: Chilling helps prevent the crust from shrinking during baking. 3. Overbaking the tart: This can dry out the almond filling. Keep an eye on it and remove it once the filling is set and golden. 4. Not cooling completely before slicing: The filling needs time to set properly, otherwise it may crumble when cut.
Frequently Asked Questions
What kind of almond flour should I use?
Blanched almond flour (finely ground almonds with skins removed) is recommended for the smoothest texture in the filling.
Can I freeze the tart?
Yes, you can freeze the baked and cooled tart, wrapped tightly, for up to 1 month. Thaw in the refrigerator overnight before serving.
MORE TO KNOW
Achieving the perfect shortcrust pastry is key to this tart. Ensure your butter is very cold and work quickly to prevent it from melting, which can make the pastry tough. If you have a food processor, you can pulse the flour, sugar, and butter together until crumbly before adding the egg yolk and water. This helps keep the butter cold and ensures a tender crust.
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