Free Recipe Lemon and Almond Tart

Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8

Ingredients for Lemon and Almond Tart Recipe

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

Lemon and Almond Tart Preparation

ALMOND PASTRY: 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 temperature. Makes 8 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters. From Gemini”s MASSIVE MealMaster collection at

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