Tarte de Amendoa

This Tarte de Amendoa, a tasty almond tart, is for almond lovers everywhere.  The Arabs introduced almonds to the Portuguese mainland and ever since the almonds are utilized in cakes, tartlets, fillings and so on.  The almond topping in this tart add a nice, caramelized crunch to every bite.  This is the perfect dessert to serve with tea.  This is my longtime family favorite and I hope it will become yours. To make it easier to remove from the tart form, I find lining the pan’s removable disc with parchment paper is a big help. As always, I suggest the use of a digital scale for accurate measuring with consistent results. Although not traditional, I have always added a touch of orange zest and Beirão Licor to brighten the almond flavor.  I also suggest using a micro plane grater for zesting.

Serves 8 to 10

 

The pan:

10-inch tart pan with removable bottom

2 tablespoons soft butter

10-inch round of parchment paper

 

Pastry Base:

7 tablespoons (100 gr) butter, room temperature

¾ cup (150 gr) sugar

2 large eggs, room temperature, lightly beaten

1 ½ (200 gr) cups all-purpose flour

1/2 teaspoon baking powder

 

1. Preheat the oven to 350°F. (180°C).
2. In a medium-large bowl, cream the butter with the sugar, then using the medium speed of a hand held mixer keep mixing until it is pale yellow and fluffy.
3. Continue to use the  medium speed and incorporate the beaten eggs.
4. Sift the flour and baking powder together. Fold the sifted flour into the egg batter. Keep folding until the flour is no longer visible. Give the dough a brief knead until smooth then dust with flour.
5. Place a sheet of plastic wrap on your workspace and lightly dust it with flour. Place the ball of dough in the center. Dust a little more flour over the top. Cover with a second sheet of plastic wrap. With a rolling pin, starting in the center, roll the dough into an even circle, about 11 to 12 –inch in diameter and about.  Place the dough, still covered in plastic wrap, in the refrigerator to chill for about 30 minutes.
6. If you haven’t done so yet, line the greased tart pan with the parchment circle. Place the dough on the workspace and carefully pull off the top plastic wrap. Carefully, lift the dough turning the dough upside down, to line the tart pan, pressing into place and up the sides.  Gently pull off the second sheet of wrap. Bake in the preheated oven for 20 minutes.  Meanwhile make the topping.

 

Topping:

7 tablespoons (100 gr) butter

Generous 1/3 cup (80 gr) sugar

¼ cup (60gr) whole milk

Grated zest 1 whole orange (opt)

1 tablespoon Beirão Licor or substitute Grand Marnier or extract (opt)

2 cups (150 gr.) sliced almonds

 

7. In a medium pot, melt the butter into the sugar. When the butter is melted, stir in the milk, and, if using, add the orange zest and licor. Mix well.
8. Gently fold in the almonds slices, turning carefully to coat but without breaking the almond slices.
9. Remove the pastry base from the oven when done and pour the topping over, gently spreading to cover.  Return the pan to the oven and continue to bake until the top is golden.
10. Remove and cool completely. To serve, cut into serving pieces. This may also not be traditional, but as a fun optional and festive garnish, melt chocolate wafers and drizzle over the whole tart or just individual servings.