📝 About This Recipe
A staple of Portuguese pastry shops, this Tarte de Amêndoa is the perfect marriage of a buttery, shortbread-like base and a crunchy, honey-caramelized almond topping. Originating from the almond groves of the Algarve, this tart is celebrated for its contrasting textures—a soft, tender crumb beneath a shatteringly crisp layer of toasted nuts. It is an elegant, rustic dessert that embodies the warm, sun-drenched flavors of Southern Europe.
🥗 Ingredients
The Pastry Base
- 200 grams All-purpose flour (sifted)
- 150 grams Granulated sugar
- 100 grams Unsalted butter (softened at room temperature)
- 2 pieces Large eggs (at room temperature)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt (fine sea salt)
- 1 teaspoon Lemon zest (finely grated)
The Almond Topping
- 200 grams Slivered or sliced almonds (blanched)
- 125 grams Granulated sugar
- 100 grams Unsalted butter
- 4 tablespoons Whole milk
- 1 tablespoon Honey (optional, for extra shine and depth)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Grease a 24cm (9-inch) tart pan or springform pan with butter and lightly dust with flour, tapping out the excess.
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2
In a large mixing bowl, cream together the 100g of softened butter and 150g of sugar until the mixture is pale, light, and fluffy, about 3-4 minutes.
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3
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the lemon zest for a bright, aromatic undertone.
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4
Gently fold in the sifted flour, baking powder, and salt. Mix until just combined; do not overwork the dough or the base will become tough.
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5
Spread the batter evenly into the prepared pan. The batter will be thick, so use an offset spatula to smooth the surface. Bake for 15-20 minutes, or until the base is set and just starting to turn golden at the edges.
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6
While the base is pre-baking, prepare the topping. In a medium saucepan, combine the 100g butter, 125g sugar, milk, and honey.
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7
Place the saucepan over medium heat, stirring constantly until the butter and sugar have melted and the mixture begins to bubble.
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8
Add the slivered almonds to the saucepan. Continue to cook for 3-5 minutes, stirring gently, until the mixture thickens slightly and the almonds are well-coated in the syrupy caramel.
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9
Remove the pre-baked base from the oven. Carefully pour the hot almond mixture over the top, spreading it to the very edges to ensure every bite has a crunch.
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10
Return the tart to the oven and bake for another 15 minutes. Watch closely—the topping should turn a deep, rich amber brown. The caramel will bubble vigorously.
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11
Remove from the oven and place on a wire rack. It is crucial to let the tart cool completely in the pan; this allows the caramel to harden into its signature brittle texture.
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12
Once cool, run a knife around the edge to loosen any caramelized sugar, remove from the pan, and slice into wedges.
💡 Chef's Tips
Use high-quality European-style butter for the best flavor and a richer crust. If the topping is browning too quickly before the caramel has set, tent the tart loosely with foil. Ensure the almonds are slivered or sliced thin; whole almonds will make the tart difficult to slice. Do not skip the cooling process; the 'crack' of the almond layer only develops once the sugar has fully cooled and crystallized. Store leftovers in an airtight container at room temperature to maintain the crunch—refrigeration can make the caramel sticky.
🍽️ Serving Suggestions
Serve a slice alongside a small glass of chilled Port wine (Tawny works beautifully). Pair with a strong Portuguese 'bica' (espresso) to balance the sweetness of the caramel. Add a dollop of unsweetened whipped cream or Greek yogurt to the side for a creamy contrast. Serve slightly warm with a scoop of vanilla bean ice cream for a more decadent dessert. A glass of Amarguinha (Portuguese bitter almond liqueur) on ice is the ultimate thematic pairing.