Tarte de amêndoa is a Portuguese almond tart: a buttery shortcrust shell filled with a soft, moist mixture of ground almonds, eggs, sugar and butter, then topped with sliced almonds. It belongs to the almond-based tradition of Portuguese pastry, which is strongest in the Algarve, where almonds are a defining ingredient in sweets such as morgadinhos and queijinhos de amêndoa (both on the site).
The filling is closely related to frangipane, with lemon zest and cinnamon, flavors common in Portuguese desserts, and an optional splash of Port or brandy. The tart is not very sweet, which suits an afternoon coffee as well as a holiday dessert table.
Almond flour is the one ingredient that needs planning in American kitchens; it is sold in most supermarkets, and blanched almonds ground at home also work.
Tarte de Amêndoa Recipe
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 to 3 tablespoons ice water
- Pinch of salt
- For the filling:
- 1 1/2 cups (6 ounces) fine blanched almond flour
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs, at room temperature
- Zest of 1 lemon
- 1 teaspoon ground cinnamon
- 2 tablespoons Port or brandy (optional)
- 1/3 cup sliced almonds, for topping
- Confectioners sugar, for dusting
Instructions
- Combine the flour, sugar and salt. Work in the cold butter with fingertips or a pastry cutter until the mixture looks like coarse crumbs.
- Stir in the egg yolk and enough ice water for the dough to hold together. Shape into a disk, wrap and chill for 30 minutes.
- Heat the oven to 350°F. Roll the dough on a floured surface to a 12-inch circle and fit it into a 9-inch tart pan with a removable bottom. Trim the edge and prick the base with a fork.
- Line the shell with parchment, fill with pie weights and bake for 15 minutes. Remove the weights and parchment and bake 5 minutes more, until lightly golden.
- For the filling, beat the softened butter and sugar until pale, about 3 minutes. Beat in the eggs one at a time.
- Fold in the almond flour, lemon zest, cinnamon and Port, if using, until just combined.
- Spread the filling in the warm shell and scatter the sliced almonds on top.
- Bake for 35 to 40 minutes, until the surface is deep golden and the center is set when the pan is gently shaken. Cover loosely with foil if the almonds darken too quickly.
- Cool the tart in the pan on a rack for at least 30 minutes. Dust with confectioners sugar before serving.
Enjoy our recipes? Add Maria’s Cookbook as a preferred source on Google to see more of our content in your search results.
