Tarte de Amêndoa (Portuguese Caramelized Almond Tart)
- Prep
- 20 min
- Total
- 55 min
- Servings
- 10
- Calories
- 410 kcal
Tarte de amêndoa is a Sunday favorite from north to south: a soft base under a crunchy, caramelized layer of almonds. It looks simple, and it is, but everyone who tries it comes back, and it’s one of the most ordered slices with coffee at the pastry shop.
It comes from the Portuguese tradition of almond sweets, with influence from the Algarve and the Alentejo, land of almond trees. It’s made in two stages: first the base bakes; then a topping of sugar, butter, milk and almonds, brought to the boil, is spread on top and the tart goes back into the oven to caramelize.
Recipe
Tarte de Amêndoa Crocante
A soft base covered with a crunchy, caramelized layer of almonds. Easy to make and pretty, good for parties.
Ingredients
Method
- 1Preheat the oven to 180 °C (350 °F). Butter a tart tin (ideally with a removable base) and dust it with flour.
- 2Make the base: in a bowl, beat the 150 g of sugar with the 2 eggs very well until frothy.
- 3Add the 100 g of melted butter (warm or cooled) and fold it in.
- 4Finally, sift in the flour and mix just until smooth (without overbeating).
- 5Pour the batter into the tin (it makes a thin, dense layer) and spread it with a spatula. Bake for about 15 to 20 minutes, just until it starts to turn golden and the middle is set to the touch. Take it out of the oven (but leave the oven on).
- 6Make the topping: while the base bakes, put the topping ingredients in a small pan: the slivered almonds, the 120 g of sugar, the 100 g of butter and the milk.
- 7Cook over medium heat and let it boil, stirring regularly, for about 3 to 5 minutes, until the mixture thickens a little and forms a golden, bubbling cream around the almonds.
- 8As soon as the base comes out of the oven, pour the boiling almond mixture over it straight away. Spread it carefully to cover evenly.
- 9Return the tart to the oven, on the top shelf or with the top element (grill) on low, for another 10 to 15 minutes, watching it constantly. The sugar caramelizes and toasts the almonds. Take it out as soon as it's the amber color you want.
- 10Let it cool completely (the caramel hardens as it cools) before turning it out and slicing.
Tips
Watch the oven during the second stage: the topping burns in an instant. Turn the tart out only when warm or cold, so the caramel sets. It’s good with a scoop of ice cream.
It keeps 3 to 4 days at room temperature somewhere cool and dry; the fridge makes the base damp and the almonds lose their crunch. It freezes in slices for up to 2 months.
