Provincetown Portuguese Cookbook

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Rolled Cookies | Rocks | Sweet Potato Pastries | Egg Cookies | Sighs | Mariana's Tea Biscuits | Sherried Cookies | Egg Cake | Russian Tea Cakes | Andrew's Fudgies | Molasses Cookies | Brigadiers | Torta de Viana | Honey Bread | Crème Caramel à la Portugaise | Port Flan | Maria's Portuguese Sweet Rice Pudding | Del's Sweet Rice Pudding | Brazilian Fresh Corn Pudding | Almond Tart | Joyce's Choice Cheesecake | Milk Sweet

Torta de Amêndoa à Moda Mary-Jo

Mary-Jo Avellar

The fragrance of almond blossoms fills the air in Portugal and dishes containing almonds are very popular.

This almond tart is one I made frequently at the Red Inn. The tart is best served at room temperature on the day it is made and garnished with freshly whipped cream. Leftovers can be refrigerated, but they don't taste as almondy the next day.

Be advised. This tart is sweet.

Sweet Pastry Crust (Makes 2)

3/4 cups sweet butter

1/2 cup granulated sugar

1 egg

1 tsp. vanilla

3/4 cup sifted cake flour

11/4 cups plus 3 tablespoons sifted, all-purpose flour

Pinch baking powder

Pinch salt

Beat the butter and sugar until just combined. Add the eggs and vanilla and blend. Combine the dry ingredients. Add to the butter mixture and blend. Divide the dough in half and refrigerate for 30 minutes. At this point, freeze the dough you aren't using.

Remove the dough from the refrigerator and roll out. Drape over a 9-inch tart pan with a removable bottom. Do not stretch. This dough is soft and breaks easily, but is forgiving and can be patched together should it break. Push evenly into the pan and cut even with the top of the pan. Refrigerate for 30 minutes and prepare the filling.

Almond Filling (fills one tart)

1 stick unsalted butter

1/2 cup sugar

1/2 tsp. salt

2 large eggs

2 tbsp. dark rum

10 oz. (13/4 cups) blanched, whole almonds coarsely chopped

With an electric mixer cream the butter. Add the sugar and salt and beat until the mixture is light and fluffy. Add the eggs, one at a time. Add the rum. Beat in the almonds and transfer to the chilled pie crust. Place on a cookie sheet to catch any drips and bake at 375° for 30 to 35 minutes. The filling will puff up and turn golden. Cool to room temperature and serve.

Serves 8.