Portuguese Almond Tart
A delicious Portuguese almond tart with a soft buttery base and a crunchy caramelized almond topping.
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.