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Ingredients
| all-purpose flour (unsifted): 1 cup |
| almonds (sliced): 1/2 cup |
| granulated sugar: 1/4 cup |
| salted butter: 6 Tbl (cold) |
| almond extract: 1/2 tsp |
| salt: 1/4 tsp |
| water: 3 Tbl (cold) |
| granulated sugar: 1 cup |
| lemon juice: 3/4 cup |
| eggs: 3 |
| eggs: 3 (yolks) |
| lemon peel: 2 Tbl |
| salt: 1 dash |
| salted butter: 6 Tbl (cubed) |
Lemon Tart With Almond Crust
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
10 min -
Servings
7 serving(s)
Tags
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 T. at a time, pulsing until mixture forms a soft dough.
- Press onto the bottom and up the sides of a greased 9 inch fluted tart pan with a removable bottom. Bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack.
- In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7-8 minutes or until thickened. Strain; pour into crust. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.