Lemon and almond tart
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Sugar |
| 2 | ounces | Almond paste (1/4 cup) |
| 6 | teaspoons | Chilled butter |
| 1 | Egg yolk | |
| 2 | mediums | Lemons |
| 4 | tablespoons | Butter |
| 2 | Eggs | |
| ¼ | cup | Sour cream |
| ¾ | cup | Sugar |
| 2 | tablespoons | Confectioners' sugar |
Directions
LEMON FILLING:
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 ⅓ 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 www.synapse.com/~gemini