Recipe

Almond Tard Recipe

Add Step-by-Step Photos	Benimmutfagim / All my dishes 11 months, 1 week ago delicious Prep:15m Cook:35m Servings:812	Benimmutfag
	almond tard

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Ingredients

INGREDIENTS

serves 8-12

pie dough

10oz/280 g all purpose flours

51/2 oz/150 g generous 3/4 cup superfine sugar

1 tsp finely grated lemon rind

pinch of salt

150g unsalted butter, chilled and cut into small dice

1 medium egg, beaten lightly

1 tbsp chilled water

FILLING

175g unsalted butter (at room temp)

175g superfine sugar

3 large eggs

1.1/2 cups finely ground almonds

2 tbsp all-purpose flour

1 tbsp grated lemon rind

1/2 tsp almond extract

**..Confectioners` Sugar

to Decorate..**

Directions

METHOD.

1. Fist make the Pie Dough. Put the Flour, Sugar, Lemon rind, and Salt in a Bowl. Rub or cut in the butter until the mixture resembles fine bred crumbs. Combine the egg and the water slowly, then slowloy pour into the flour, stirring with a fork until a coarse mass forms shape into a ball and let it chill for at least for 1 hour.

2. Roll out the pie dough on a lightly floured counter until 1/8 inch/3 mm thick. Use to line a greased loose-buttom 10inch/25-cm tart pan. Return the tart pan to the fridge for atleast 15 mins.

3. Cover the pastry shell with Parchment paper and fill with dried beans. Baked in a preheated oven 425F/220C, for 12 mins. Remove the beans and parchmenbt paper and return the pastry shell to the oven for 4 minutes to dry the base. Remove from the oven and reduce the oven temperature to 400F/200C.

4. To make the filling, beat the butter and sugar until creamy, beat the eggs one at a time. Add the almonds, flour, lemon rind and almond extract, and beat until blended. Spoon into pastry shell and smooth the surface. Bake for 30-35minutes until the top is golden and the tip of a knife comes out clean. Let cool completely on a wire rack, then dust with confectioners’ sugar. Serve with a spoonful of cream if you like

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