Lemon Tart With Almond Crust |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Our state products an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! Ingredients:
1 cup flour |
1/2 cup sliced almonds |
1/4 cup sugar |
6 tablespoons cold butter |
1/2 teaspoon almond extract |
1/4 teaspoon salt |
2 -3 tablespoons cold water |
1 cup sugar |
3/4 cup lemon juice |
3 eggs |
3 egg yolks |
2 tablespoons grated lemon peel |
1 dash salt |
6 tablespoons butter, cubed |
Directions:
1. 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.
2. 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.
3. 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.
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