Few Portuguese desserts are as hard to resist as a good almond tart, or as Portuguese call it Tarte de Amêndoa. Between the soft, buttery base and the crunchy caramelized almond topping, it’s one of those recipes that, at home, disappears from the table in just a few minutes.
Unlike many traditional recipes, this version of almond tart includes almond flour in the batter, which gives it even more flavor and a softer texture. Below, we’ll walk you through how to make it step by step. Despite its elegant look, it’s a very simple recipe and perfect for any occasion.
Preparation
- Servings: 10 slices
- Total time: 50–60 minutes (20 minutes prep + 30–40 minutes baking time)
- Difficulty: Easy
Equipment needed
- 8–10 inch tart pan
- Parchment paper
- Kitchen scale
- Bowl
- Spatula or wooden spoon
- Small saucepan
- Tablespoon
Almond Tart Ingredients
Tart base:
- 150 g butter
- 125 g sugar
- 25 ml milk
- 1 egg
- zest of 1 lemon
- 150 g all-purpose flour
- 100 g almond flour
Topping:
- 100 g butter
- 175 g sliced almonds
- 100 g sugar
- 75 ml milk
Almond Tart – Step-by-step recipe
Preparing the base:
- Preheat the oven to 180°C (350°F) with fan and top and bottom heat.
- In a large bowl, mix the melted butter and sugar until well combined.
- Add the egg, milk, and lemon zest, and mix everything together.
- Gradually add the almond flour and all-purpose flour, mixing until you get a smooth dough.
- Line a tart pan with parchment paper.
- Pour in the batter and spread it evenly, smoothing the surface.
- Bake for 15 minutes.
- The base is ready when it is golden and still slightly soft in the center of the tart pan.
Prepare the topping:
- In a saucepan, combine the butter, sugar, milk, and sliced almonds.
- Stir with a spoon and bring to a boil for 2–3 minutes. It should form a thick mixture with a golden color. Don’t let it caramelize too much, otherwise the topping may harden before going into the oven.
- Once the base is ready, spread the almond mixture evenly on top.
- Bake at 180°C (350°F) for 15–20 minutes.
- The topping should turn caramelized, amber in color, and slightly crisp. Let it cool completely before serving.
Tips and variations
- If you don’t have almond flour, you can make the base using only all-purpose flour. In that case, use 250 g of all-purpose flour and follow the recipe as usual.
- You can also make almond flour at home using whole almonds (preferably peeled) in a food processor. Blend until you get a fine, slightly grainy texture. Be careful not to overprocess, or it will turn into a paste.
- You can replace sliced almonds with flaked almonds. They work just as well, but are slightly less crunchy.
- If you use flaked almonds instead of sliced ones, reduce the baking time for the topping slightly, as they tend to brown faster.
- For extra flavor, you can lightly toast the almonds before using them in the topping — this enhances their taste even more.
Serving suggestions
Almond tart is perfect as a dessert or an afternoon treat, served with a cup of coffee or tea. It’s also delicious with a scoop of vanilla ice cream, although it’s just as good on its own—it’s hard to stop at just one slice.
Storage
Store the almond tart in the refrigerator, wrapped tightly in plastic wrap or in an airtight container, for up to 4–5 days.
You can also freeze it for up to 2–3 months. When you’re ready to enjoy it, let it thaw at room temperature. If it has been refrigerated, take it out about 20 minutes before serving to bring back some of its flavor and texture.
Conclusion
This is one of those classic recipes that never disappoints. It’s easy to make, looks beautiful on the table, and the contrast between the caramelized almond topping and the soft, buttery base is always a hit. It never lasts long in our house, and if you love almonds, we’re pretty sure it will become one of your favorite recipes too.
Bom Apetite (Enjoy!)
Portuguese Almond Tart
Equipment
- 8–10 inch tart pan
- Parchment paper
- Kitchen scale
- Bowl
- Spatula or wooden spoon
- Small saucepan
- Tablespoon
Ingredients
Tart base:
- 150 g butter
- 125 g sugar
- 25 ml milk
- 1 egg
- zest of 1 lemon
- 150 g all-purpose flour
- 100 g almond flour
Topping:
- 100 g butter
- 175 g sliced almonds
- 100 g sugar
- 75 ml milk
Instructions
Preparing the base:
- Preheat the oven to 180°C (350°F) with fan and top and bottom heat.
- In a large bowl, mix the melted butter and sugar until well combined.
- Add the egg, milk, and lemon zest, and mix everything together.
- Gradually add the almond flour and all-purpose flour, mixing until you get a smooth dough.
- Line a tart pan with parchment paper.
- Pour in the batter and spread it evenly, smoothing the surface.
- Bake for 15 minutes.
- The base is ready when it is golden and still slightly soft in the center of the tart pan
Prepare the topping:
- In a saucepan, combine the butter, sugar, milk, and sliced almonds.
- Stir with a spoon and bring to a boil for 2–3 minutes. It should form a thick mixture with a golden color. Don’t let it caramelize too much, otherwise the topping may harden before going into the oven.
- Once the base is ready, spread the almond mixture evenly on top.
- Bake at 180°C (350°F) for 15–20 minutes.
- The topping should turn caramelized, amber in color, and slightly crisp. Let it cool completely before serving.
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