Lemon Tart with Almond Crust |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Our state produces 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!Lois Kinneberg, Phoenix, Arizona Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 cup sliced almonds, toasted |
1/4 cup sugar |
6 tablespoons cold butter |
1/2 teaspoon almond extract |
1/4 teaspoon salt |
2 to 3 tablespoons cold water |
filling: |
3 eggs |
3 egg yolks |
1 cup sugar |
3/4 cup lemon juice |
2 tablespoons grated lemon peel |
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 tablespoon at a time, pulsing until mixture forms a soft dough.
2. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°.
3. In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust.
4. Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
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