PORTUGUESE ALMOND TART RECIPES

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ALMOND CAKE FROM ALBUFEIRA, PORTUGAL RECIPE - FOOD.COM



Almond Cake from Albufeira, Portugal Recipe - Food.com image

Make and share this Almond Cake from Albufeira, Portugal recipe from Food.com.

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/3 cup melted butter, cooled to room temperature
2/3 cup sliced almonds
3/4 cup granulated sugar
6 tablespoons water
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350°F.
  • Combine flour, sugar, baking powder, baking soda and salt. Set aside.
  • Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter.
  • Add flour mixture and mix with spoon until nearly smooth.
  • Turn into a buttered 9" springform pan.
  • Bake until center of cake springs back when lightly touched, about 35 minutes.
  • Remove from oven.
  • While is hot, cover top with sliced almonds.
  • Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.
  • Broil about 6" from heat until almonds are lightly toasted.
  • Cool on rack 15 minutes.
  • Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.
  • Hot Almond Syrup: In 1-qt saucepan combine sugar and water.
  • Boil until mixture reaches 220F on candy thermometer.
  • Remove from heat and add almond extract; stir well.

Nutrition Facts : Calories 440.8, FatContent 16.4, SaturatedFatContent 7.3, CholesterolContent 58.9, SodiumContent 356.8, CarbohydrateContent 69.3, FiberContent 1.8, SugarContent 51.5, ProteinContent 6.2

ALMOND TART - THE HAPPY FOODIE



Almond Tart - The Happy Foodie image

This is Rick Stein's butterscotch-tasting Almond Tart from his TV series, Long Weekends. This simple but indulgent tart recipe from Lisbon is perfect for afternoon tea or dessert.

Provided by Rick Stein

Yield Serves 8

Number Of Ingredients 1

Steps:

  • Make the pastry in a food processor. Mix the flour, butter and sugar to breadcrumb stage, then add the egg yolk and water and mix until the dough comes together. Roll out on a floured worktop to 5mm thick, a little bit bigger than the base of the tin.

    Line the tin, then use your fingers to press the pastry into the corners and about 1cm up the sides to create a small lip around the edge. Cover with clingfilm and leave in the fridge for at least 30 minutes.

    Heat the oven to 190°C/gas 5.

    Remove the clingfilm and prick the pastry base all over lightly with a fork. Line with greaseproof paper and baking beans or lentils, and bake for 15 minutes. Remove the baking beans and paper and return to the oven for 3 to 4 minutes to dry out the base without colouring.

    Make the filling. Toast the flaked almonds in a dry frying pan over medium-high heat for 2 to 3 minutes until a light golden brown, keeping a close eye on them. Tip into a bowl.

    Put the butter, sugar and milk in the frying pan over medium heat. When the sugar has dissolved and the butter melted, bring up to a boil and boil for 1 minute. Add the toasted almond slivers and mix well before turning into the pastry case.

    Bake for 15 to 20 minutes until a rich golden brown. Remove from the oven and allow to cool before serving.

    Serve warm or cold.

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