Tarte de Amêndoa: Portugal’s Sweet Love Letter to Almonds

Ah, the tarte de amêndoa. Is there anything more quintessentially Portuguese than this decadent almond tart? Probably not, unless you count Fado music or complaining about the weather. This golden slice of nutty heaven is a staple in Portugal’s culinary repertoire, and for good reason. It’s sweet, buttery, crunchy, and just a tad over-the-top – much like a Portuguese grandmother insisting you eat a second helping.

Where It All Began

The origins of tarte de amêndoa are shrouded in as much mystery as they are in butter and sugar. While almonds have been grown in Portugal for centuries, thanks to the Moors, this tart likely came about as a way to show off the almond’s versatility. Some say it hails from the Algarve, the sun-drenched southern region known for its almond orchards. Others argue it has roots in conventual sweets, the desserts created by nuns who clearly had too much time on their hands and access to an alarming amount of sugar and egg yolks. Either way, it’s a dessert with history baked into every bite.

Regional Twists and Turns

Although the classic tarte de amêndoa is deliciously simple – a buttery shortcrust base topped with caramelised almond slivers – regional variations add their own flair. In the Algarve, you might find a version infused with orange zest or a hint of cinnamon. In the north, where people like to push boundaries, the tart sometimes gets a splash of Port wine or a drizzle of chocolate. Every baker has their twist, and each one will swear theirs is the best, naturally.

Drinks That Make It Sing

Pairing tarte de amêndoa with the right drink is an art form. A strong espresso is the obvious choice, cutting through the tart’s sweetness like a no-nonsense Portuguese aunt. If you’re feeling fancy, a glass of Moscatel de Setúbal, a fortified wine with notes of honey and citrus, is sublime. For something a bit more refreshing, try a chilled vinho verde. It’s not traditional, but rules are meant to be broken, right?

What to Serve Alongside

Tarte de amêndoa doesn’t need much in the way of accompaniments – it’s a showstopper all on its own. But if you’re hosting and want to go all out, consider a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a full Portuguese feast, serve it after a hearty bacalhau dish or a comforting bowl of caldo verde. The tart’s rich nuttiness provides the perfect counterpoint to the savoury flavours.

Why It’s Everyone’s Favourite

This isn’t one of those desserts you nibble politely at a dinner party. Tarte de amêndoa demands to be devoured. It’s unapologetically rich, and its combination of textures – the crumbly base and crunchy almond topping – is downright addictive. It’s also ridiculously easy to make, which might explain why it’s a go-to dessert for Portuguese families. No one can resist it, and frankly, why would you want to?

A Love Letter to Almonds

There’s something magical about almonds. They’re elegant, versatile, and packed with nutrients (so you can pretend this tart is healthy). In Portugal, almonds are a symbol of love and fertility, often given as gifts during weddings and other celebrations. Tarte de amêndoa feels like a celebration in itself – a love letter to this humble yet extraordinary nut.

How to Make Your Own Tarte de Amêndoa

Right, let’s get to the good stuff. Here’s a recipe that’s sure to make you the hero of any gathering.

For the crust:

• 200g plain flour
• 100g unsalted butter, chilled and diced
• 50g sugar
• 1 egg yolk
• 1-2 tablespoons cold water

For the topping:

• 150g flaked almonds
• 125g sugar
• 125g unsalted butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Start with the crust. Combine the flour and sugar in a bowl, then rub in the butter until it resembles breadcrumbs. Add the egg yolk and just enough water to bring the dough together. Wrap it in cling film and pop it in the fridge to chill for 30 minutes.

Roll out the dough and line a tart tin, pricking the base with a fork. Bake it blind at 180°C (350°F) for 15 minutes, then set it aside to cool.

For the topping, melt the butter, sugar, and milk in a saucepan over low heat, stirring until smooth. Stir in the vanilla and almonds, then pour the mixture over the cooled crust.

Bake the tart at 180°C (350°F) for 20-25 minutes, or until the top is golden and bubbling. Let it cool (if you can wait) before slicing.

And there you have it. Tarte de amêndoa: proof that life’s best moments are both sweet and a little nutty.