Portuguese Almond Tart

This lovely, simple tart has a rich, buttery base, somewhere between a butter cookie and a very dense pound cake. The topping is caramelized, crunchy and nutty. It's an excellent dessert for those who like their sweets rich but not cloying. And it pairs beautifully with some of the golden dessert wines; I’ve loved it with Muscat de Beaumes de Venise and Trockenbeeren Auslese.

The recipe came from the cook, Angela, at the Quinta da Bacalhôa in Azeitão, Portugal, where I had the privilege of staying for a week with a group of friends. We ate very well, fed Angela's simple authentic Portuguese cooking. Grilled fresh sardines and salad for lunch, pork and clams for dinner. I recall the breakfasts with particular fondness; they were served out on the loggia overlooking a formal garden, and consisted of good strong coffee, freshly squeezed orange juice from the oranges growing down in the garden, just-baked loaves of rustic bread, and rounds of the local cheese (Azeitão).

We drank quite well, too, as the wine made on the estate was very good and available to us for about $5 a bottle. I’ve found it in the States on occasion, in the $20/bottle range. Worth a try if you ever come across it (Quinta da Bacalhôa).

All of my pictures from the trip are on 35mm slides, so no posting them here – a shame, as the place was beautiful in a most unspoiled way. (There are some photos if you click on the link 2 paragraphs up).

The Tart

Heat the oven to 350°F. Grease a 12-inch fluted tart pan with a removable bottom. Grease the hollows of the fluted edge especially well, as the topping part of the tart will stick.

For the base:
125g (1 stick) unsalted butter, softened
200g (1 cup) sugar
2 eggs
Splash (1/2 tsp.) vanilla extract, or seeds scraped from 1/2 large plump vanilla bean
Pinch salt
200g (1 1/2 cups) AP flour

Cream together butter and sugar. Beat in eggs and vanilla. Blend in salt and flour. Spread evenly over bottom of tart pan. Bake for 20 minutes or until lightly browned. Let cool out of the oven for about 30 minutes. Increase oven temp to 400°.

For the topping:
125g (1 stick) unsalted butter, softened
60g (1/4 cup) heavy cream
150g (3/4 cup) sugar
200g (2 cups sliced almonds

Cream together butter and sugar. Beat in cream. Blend in almonds. Spread evenly over top of cooled baked cake. Bake for 20 minutes or until topping is bubbling and browned. Cool completely before serving, but serve at room temperature.

Comments

[Sophie]

We would like to feature your tart on our blog. Please email [email protected] if interested. Thanks :)

You can view our blog here:
blog.keyingredient.com/

[Msg to Sophie:]

The Portugese tart was the bomb!!! OMG, I thought I died and went to food heaven when I tasted it. My husband loved it too and I'm afraid if I make it again, I will gain 50 lbs. Oh well, I thank you for sharing this wonderful recipe. It is Magnifique!

[michele]

I made this for a New Year's Eve get together. It was fabulous! We all loved it and it did not last long. Thanks for the recipe.

[sajeda]

What does heavy cream mean (is it whipping cream or extra thick cream?
If i can't find A.P flour can i use plain flour?

[GG Mora]

Heavy cream is whipping or double cream – 36% fat or more. AP just means “All Purpose”, so plain flour is fine.

[arshro]

By "beat in" the cream ... you use the paddle or the baloon? thank you.