Buttery Portuguese Almond Tart With a Rich Nutty Filling

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

The almond tart is a buttery shell with a dense, almost marzipan filling inside. I blind-bake the shell so it stays crisp under the weight of the nuts.

The recipe’s simplicity and reliance on high-quality ingredients allow the rich flavors of the almonds to shine. Enjoy it as a delightful finish to a meal or as a sweet snack with coffee or tea.

Classic Almond Tart with Rich Nutty Filling

This Portuguese Almond Tart is made with a buttery pastry crust and a luxurious almond filling that is easy to prepare. The tart takes approximately 1 hour to make and serves about 8 people, offering an ideal balance of textures and flavors.

Ingredients

1 1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, chilled and diced
1 large egg yolk
2-3 tablespoons cold water
1 cup ground almonds
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
Powdered sugar for dusting (optional)

Instructions

Prepare the Crust: In a bowl, combine the flour and powdered sugar. Add the diced butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water, mixing until you form a dough.
Chill the Dough: Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven: Preheat the oven to 350°F (175°C).
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.

Make the Filling: In a mixing bowl, combine ground almonds, granulated sugar, eggs, vanilla extract, almond extract, and salt. Mix until well combined.
Assemble the Tart: Pour the almond filling into the prepared crust and spread evenly.
Bake: Bake in the preheated oven for 30-35 minutes or until the filling is set and lightly golden.