Tarte de amêndoa is a summer dessert from Portugal’s Algarve region. A soft, cake-like base is baked first, then topped with sliced almonds simmered for a few minutes with butter, sugar, and milk. It goes back into the oven until the topping turns glossy and deep golden. When sliced, it has a soft base under a crisp, sticky almond layer.
Heat the oven to 180°C / 355°F. Butter and flour a 26 cm tart pan with a removable base, then tap out the excess flour.
Mix the room-temperature butter, sugar, and egg until smooth. Add the milk. Sift the flour with the baking powder and fold it in without beating, mixing only until combined. The batter will be soft and sticky.
Transfer the batter to the pan and spread it evenly over the base and sides with a wet spatula. Bake for 15 minutes, until the surface is set and lightly golden.
While the base bakes, put all the topping ingredients in a saucepan and bring to a boil over medium heat, stirring. After it boils, keep stirring for 5 minutes, until the butter and sugar are combined and the mixture bubbles thickly.
Pour the almond mixture over the hot base as soon as it comes out of the oven, spreading it evenly to the edges with a spatula. Return the tart to the oven and bake for 15 minutes, until the top is deep golden and glossy with caramel.
Remove the tart from the oven. While the caramel is warm, run a knife around the edge of the pan, then push up the base to release the tart. Cut into 10 slices with a sharp, wet knife.
Remove the tart from the pan 20 minutes after it comes out of the oven, while the caramel is still warm, and immediately run a knife around the edge. Once fully cooled, the caramel sticks to the pan and can break the base.
Bademi kaynatıp dökerken taban henüz sıcakken çalışmak gerekiyor, soğumuş tabanda karışım yayılmıyor ve kalıp kenarlarına ulaşmıyor.
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