Lemon Tart with Almond Crust

Name: Lemon Tart with Almond Crust
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 46 grams sliced almonds, toasted; 6 Tbsps butter, cubed; 3 egg yolks; 3 eggs; 125 grams all-purpose flour; 183 milliliters lemon juice; 2 Tbsps grated lemon peel; 0 teaspoons salt; 200 grams sugar; 2 Tbsps cold water

Lemon Tart with Almond Crust is a lacto ovo vegetarian recipe with 8 servings. One serving contains 313 calories, 6g of protein, and 15g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a dessert. If you have sugar, almonds, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough.

Ingredients you will need

Almonds

Extract

Butter

Dough

All Purpose Flour

Sugar

Water

Salt

Equipment you will use

Food Processor

Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom.

Equipment you will use

Tart Form

Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°.

Equipment you will use

Wire Rack

Oven

In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended.

Ingredients you will need

Lemon Juice

Egg Yolk

Sugar

Egg

Salt

Equipment you will use

Sauce Pan

Whisk

Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon.

Ingredients you will need

Butter

Equipment you will use

Whisk

Pour into crust.

Ingredients you will need

Crust

Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

1teaspoons

almond extract 46grams

sliced almonds, toasted 6Tbsps

butter, cubed 3

egg yolks 3

eggs 125grams

all-purpose flour 183milliliters

lemon juice 2Tbsps

grated lemon peel 0teaspoons

salt 200grams

sugar 2Tbsps

cold water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Lemon Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "