Adapted from a recipe by Chef Jorge Miguel Romão at the Internacional Design Hotel in Lisbon.

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You will need:

Crust:
1 egg
1 teaspoon vanilla
¼ cup sugar
½ cup butter, melted
½ teaspoon salt
1 ½ cups flour

Almond topping:
1¼ cups sugar
½ cup butter
1 teaspoon vanilla
4 tablespoons milk
2 cups blanched, slivered almonds
pinch of salt

  1. Preheat oven to 350°F.
  2. In a medium-sized bowl, whisk together the egg, vanilla and sugar until uniform.
  3. Add melted butter and salt, and whisk to combine.
  4. Whisk flour into wet mixture until dough is formed.
  5. Press into greased 10” tart pan with your fingers, evenly distributing dough within the pan.
  6. Bake for 15–20 minutes, until lightly golden at edges.
  7. Meanwhile, work on the almond topping. In a medium-sized saucepan, bring sugar, butter, vanilla and milk to a boil.
  8. Add the slivered almonds and salt and cook on high heat for 5 minutes, until a pale caramel color is achieved.
  9. Pour almond mixture on top of crust and spread into an even layer.
  10. Increase oven temperature to 400°F.
  11. Put tart on sheet pan (some bubbling over of almond may occur) and bake for another 15–20 minutes. Tart is ready when deep golden brown color is visible.
  12. Cool on wire rack for 5 minutes, then remove from pan to finish cooling.
  13. Serve with creme fraiche or vanilla ice cream and plenty of black coffee.

TIP:

.
A classic Portuguese almond dessert full of sweet buttery goodness!
Photography by Photos+Text by Leela Cyd

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