Tarte de Amendoa – Portuguese Almond Tart

The Portuguese love their almonds and this Tarte de Amendoa is simply sublime and wonderful.
By Michelle M. Winner

Portuguese Almond Tart

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.

4.7 from 6 reviews
Tarte de Amendoa, Portuguese Almond Tart
 
Prep Time
Cook Time
Total Time
 
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.
Author:
Recipe Type: Dessert
Serves: 8
Ingredients
For the dough:
  • 150 g flour
  • 2 eggs
  • 150 g sugar
  • 1 teaspoon baking powder
  • 120g margarine (or butter)
For the filling:
  • 100 g sugar
  • 100 g margarine
  • 150 g of almonds
  • 150 ml milk
Instructions
  1. Preheat oven to 375F and butter a tart pan (with a removable bottom.)
Make the crust dough;
  1. Combine dry ingredients, sift together, set aside
  2. Cream sugar and margarine (or butter) together.
  3. Beat in eggs.
  4. Add to dry and combine.
  5. Place this mixture in the greased tarteira ( tart pan) and spread out and up sides of pan. Level the bottom out flat and evenly.
  6. Put the oven to bake for 8-15 minutes until lightly golden brown, watch carefully. Remove from oven and set aside.
Filling:
  1. Combine milk, sugar and margarine (or butter) in saucepan.
  2. Cook over med- hi heat, stirring constantly.
  3. Bring to boil until thick.
  4. Add the almonds.
  5. Pour immediately into tart shell ( before it gets too stiff.)
  6. Place tart back in oven to brown the top of the almonds lightly.( 5 minutes)
Notes
It is highly recommended that you do this recipe using the weight and liquid measurements as written. Conversion to cups is not as accurate.
15 Comments
  1. Hi, thank you for this wonderful recipe. I followed the directions as it’s written, but I used a pie pan (don’t have a tarte one)and I just left the tarte in the oven for a bit longer so the almonds could toast. It came out delicious!! It caramelized and toasted the almonds. Highly recommended. Thanks again for sharing this :-)

    1. Hello P Pope, I would think so as one can freeze almonds and pie crust with no problems. I am guessing you mean to cook it first then thaw and crisp up in oven before serving? Have a wonderful holiday!

  2. It is not called filling, it is called topping.
    Crust dough steps are totally confusing. If one mixes the dry ingredients, then how can one add sugar to butter? Add to dry – what?

    1. Hi JP thanks for your comments as we all learn something when we share. As for the topping/filling : This family recipe was given to me by a dear friend from Portugal living and working for many years in NYC. He shared about how much he loved it and why it always reminds him of his family and home. I wrote is as he sent it. Seems others have had success with it as written, but I do thank you for your insight and for reading our posts! I wish you a wonderful holiday.

  3. Just came back from 2 months in The Algarve and have been looking for the perfect almond tart recipe. I baked this today and it’s THE ONE! Baked it a little longer to get a more caramel colour and might try an 1/8 of a tsp. of almond extract in the shell next time. Also, measured the ingredients as written. Thank you! It’s a great recipe.

  4. I made this and it was delicious! Rave reviews by all guests. I made 2 and froze the leftovers and the tart was every bit as good when thawed and eaten. I’m now asked to make it whenever I’m having guests.

  5. Hi,

    I too was confused by the instruction of mixing all the dry ingredients (which implies flour, baking powder AND sugar). I then realised, had to throw away my dry mix (because I’d put the sugar in), and start again.

    I’ve done a lot of baking and just wanted to ask one thing: the recipe describes it as “dough” but mine came out as a sponge (which didn’t surprise me because it contained eggs and baking powder). Is that correct ? And although I spent ages trying to push the ‘dough’ up the sides of my tart tin, the oven heat was bound to even everything out. Again, is this correct ?

  6. Hi Gary so sorry that you were confused by the dry ingredients statement. It’s always best to read through completely to get the bigger picture. Y apologies as it’s no fun to throw ingredient out after you have worked hard on it. As for the crust, yes it is a light crust, and it kind of gets absorbed into the almond layer, not a heavy pastry.
    Did you finally make it ?thank for your inquiries and for reading Honest Cooking.

  7. Not only was this recipe poorly written
    But I followed exactly.
    Used a scale
    I’m a professional baker
    Straight to the trash.

  8. Dear Selena,

    I am sorry that you did not have success. The recipe was provided by my dear friend from Portugal. It is a treasured family recipe, passed down through generations. I have made it myself to test it. It came out perfectly. The only thing I would say is that the sugar for the dough is combined with the margarine or bitter not with dry ingredients. Thanks for your input and support of Honest Cooking.

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