• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Lemon and Almond Tart

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 c All-purpose flour
  • 1/2 ts Salt
  • 2 tb Sugar
  • 2 oz Almond paste (1/4 cup)
  • 6 ts Chilled butter
  • 1 Egg yolk
  • 2 md Lemons
  • 4 tb Butter
  • 2 Eggs
  • 1/4 c Sour cream
  • 3/4 c Sugar
  • 2 tb Confectioners' sugar



PREPARATION AND COOKING: For The Pastry, adjust the oven rack to low
position and heat the oven to 350F. Put the flour, salt, sugar and almond
paste in the workbowl of a food processor fitted with a metal blade, or
into a medium bowl. Pulse the mixture, or work it with your fingertips,
until it resembles coarse meal. Cut the butter into 1-inch pieces. Pulse,
or work, until the mixture again resembles coarse meal. Add the egg yolk
and pulse, or toss with a fork, until dough holds together when pinched.

Press the dough evenly over the bottom and up the side of a 9-inch tart pan
with a removable bottom. (Can wrap the crust in the pan and freeze for up
to 2 days; defrost before baking.) Transfer the tart pan to a baking sheet
and bake until the crust is golden brown, about 20 minutes.

For The Filling, grate 2 teaspoons of lemon zest and squeeze 1/3 cup of
lemon juice into a medium bowl. Melt the butter and whisk it into the bowl
along with the eggs, sour cream and sugar. Pour the filling into the
pre-baked crust and return the pan to the oven, baking until set, 12 to 15
minutes. Transfer the tart, in the pan, to a wire rack and cool to room
temperature. (Can cover and refrigerate overnight.)

SERVING: Dust lightly with confectioners' sugar and serve at room

Makes 8 servings.

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