Luscious Italian Lemon Almond Tart
From mystic_river1 16 years ago
- 40 minutes to make
- Serves 10
This will make 1-9inch tart to serve 10 people. It is not too sweet with a rich buttery crust. Nice when slices are garnished with a little whipped cream and a raspberry in season. If you combine the ingredients for the pastry in the food processor, and then use it again to blend the filling ingredients you will really cut down on prep time for this tasty treat. Read more Deborah Mele from Taste of Italy magazine See less
Ingredients
- DOUGH REST TIME 1 HOUR shopping list
- CHILL TIME 1-2 HOURS shopping list
- ------- shopping list
- Pastry shopping list
- -------- shopping list
- 2 Sticks Cold butter shopping list
- 1 3/4 Cups all-purpose flour shopping list
- 1/2 Cup sugar shopping list
- 2 egg yolks shopping list
- 1/4 Cup Finely ground almonds shopping list
- --------------------- shopping list
- Filling: shopping list
- ---------- shopping list
- 4 Large eggs, Lightly Beaten shopping list
- 2/3 Cup sugar shopping list
- Grated Zest Plus juice From 3 Large lemons shopping list
- 1 Stick unsalted butter, Melted shopping list
- 1/4 Cup sliced almonds (Optional) shopping list
- ------------ shopping list
- To Garnish: shopping list
- -------------- shopping list
- whipped cream shopping list
- toasted sliced almonds shopping list
- fresh raspberries in season shopping list
How to make it
- Pastry
- __________
- Place the flour, sugar, ground almonds, and butter in the food processor and pulse briefly just until it becomes crumbly.
- Beat the egg yolks and 1 tablespoon water with a fork and add this to the flour mixture.
- Pulse just until the dough comes together.
- With your hands, form the dough into a ball and wrap it in plastic.
- Let rest for 1 hour.
- Preheat the oven to 375 degrees F.
- On a lightly floured surface, roll the pastry out and fit it into the bottom and sides of a fluted 9 inch tart pan.
- Prick the bottom with a fork in several places and then bake the crust for 12 to 15 minutes.
- -----------------------
- Filling
- --------
- Place the eggs, lemon juice, zest, sugar in the food processor and blend.
- Pour in the melted butter and blend.
- Pour this mixture into the pastry crust and sprinkle the sliced almond on top.
- Bake for 25 to 30 minutes until the top is lightly browned and a skewer comes out cleanly.
- Cool, and refrigerate until ready to serve.
- To serve, garnish each slice with a dollop of whipped cream, sliced almonds and a raspberry, or a decorative slice of sugared lemon..
The Rating
Reviewed by 19 people-
Wow!! One of the best JM!!
ahmed1
in Cairo loved it
-
Lemon and almonds are 2 of my favorites. This looks easy yet elegant.
linspj
in New Hartford loved it
-
I have been having lemon cravings for awhile now. This will be perfect. L.
lasaf
in St. Paul loved it
The Groups
-
Suggestions
1018 members -
Sweet Tooth
451 members -
Grandma Junes Kitchen
86 members -
Sweet Suite
159 members -
All Holidays
135 members -
Ethnic Family Traditions Our Heritage Together
136 members -
Bake Sale
127 members -
The Holiday Dessert Table
125 members -
Checkin Central
288 members -
Companys Coming
121 members
Reviews & Comments 13
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "