Lemon Almond Tart
This recipe makes 8 servings
A filling that's tangy with lemon and rich with almond in a buttery crust makes an elegant dessert. This easy pastry shell needs no prebaking and transports well when left in the tart tin.
Ingredients
- 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1 tsp baking powder 1 tsp baking powder
- 1/2 cup butter , softened1/2 cup butter, softened
- 1 egg , lightly beaten1 egg, lightly beaten
- Filling:
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/2 cup butter , softened1/2 cup butter, softened
- 2 eggs 2 eggs
- 1/4 cup finely grated lemon rind 1/4 cup finely grated lemon rind
- 1/3 cup lemon juice 1/3 cup lemon juice
- 1 tsp vanilla 1 tsp vanilla
- 1/2 tsp almond extract 1/2 tsp almond extract
- 1 cup ground almonds 1 cup ground almonds
- Glaze:
- 1/4 cup passion fruit jam 1/4 cup passion fruit jam or apricot jam
- 1 tbsp rum 1 tbsp rum or orange liqueur
- 1/4 cup sliced almonds , toasted1/4 cup sliced almonds, toasted
Preparation
In bowl, combine flour, sugar and baking powder; cut in butter until in coarse crumbs. With fork, mix in egg until well moistened. Press evenly into greased 10-inch (25 cm) flan pan with removable bottom. Refrigerate for 30 minutes.
Filling: In bowl, beat sugar with butter until light. Mix in eggs, lemon rind and juice, vanilla and almond extract to make curdled-looking mixture; blend in almonds. Pour over base; bake in 350°F (180°C) oven for 40 minutes or until pastry is golden and filling set. Let cool on rack. (Tart can be prepared to this point; let stand for up to 8 hours.)
Glaze: Heat jam slightly and strain; stir in rum. Brush over tart; decoratively arrange almonds around edge.
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