The Portuguese love their almonds and this Tarte de Amendoa is simply sublime and wonderful.
By Michelle M. Winner
One of Portugal’s well-known legends tells of how almond trees came to be part of the landscape of the southern region when an Arab prince, concerned that his wife from a northern country, missed the snow so much she was depressed. The prince ordered the planting of almond trees, whose blossoming created the illusion of fields covered with snow.
As to the validity of this romantic and highly lyrical legend, who cares?! The Portuguese love their almonds and this Tarte de Amendoa is simply sublime.
- 150 g flour
- 2 eggs
- 150 g sugar
- 1 teaspoon baking powder
- 120g margarine (or butter)
- 100 g sugar
- 100 g margarine
- 150 g of almonds
- 150 ml milk
- Preheat oven to 375F and butter a tart pan (with a removable bottom.)
- Combine dry ingredients, sift together, set aside
- Cream sugar and margarine (or butter) together.
- Beat in eggs.
- Add to dry and combine.
- Place this mixture in the greased tarteira ( tart pan) and spread out and up sides of pan. Level the bottom out flat and evenly.
- Put the oven to bake for 8-15 minutes until lightly golden brown, watch carefully. Remove from oven and set aside.
- Combine milk, sugar and margarine (or butter) in saucepan.
- Cook over med- hi heat, stirring constantly.
- Bring to boil until thick.
- Add the almonds.
- Pour immediately into tart shell ( before it gets too stiff.)
- Place tart back in oven to brown the top of the almonds lightly.( 5 minutes)
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)