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Tangy Lemon Tart with Sugary Almond Crust
MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Dessert
Recipe Preparation Level: moderate
This recipe is from MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin, Henry Holt
(8 to 10 servings)
We're not sure which we like better, the feathery light, intensely lemony filling or the sweet, crunchy crust. We are sure, though, that
they're a winning combination. The filling holds up well, and the tart can be made a day ahead.
For the crust:
1/3 cup slivered almonds
2½ tablespoons sugar
1 tablespoon grated lemon zest
3/4 cup all-purpose flour
½ teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen
1 egg yolk
1 tablespoon ice water
For the filling:
1½ cups sugar
3 tablespoons cornstarch
1 cup fresh lemon juice
1 tablespoon grated lemon zest
4 tablespoons (½ stick) unsalted butter, cut into small pieces
½ cup heavy cream
Toasted sliced almonds and powdered sugar for garnish
To make the crust, combine the almonds, sugar, and lemon zest in a food processor, and process until finely ground. Add the flour and salt,
and pulse to combine. With the motor running, drop the butter pieces down the feeding tube, and pulse until the largest pieces are the size of small
peas. Whisk together the egg yolk and water, and add it to the flour mixture, pulsing until it begins coming together. (To make the crust by
hand, grind or pound the almonds as fine as possible, and mix the dough with a pastry blender.) Press the dough into a ball, flatten it into a
disk, wrap it in plastic, and refrigerate it for at least 30 minutes.
Lightly butter a 9- or 9 ½-inch tart pan with a removable bottom. Roll out the dough on a lightly floured surface into a circle about
13 inches in diameter. Fit it into the prepared pan, letting the extra dough drape over the edges. Roll across the top of the pan with a rolling
pin to cut off the excess.
Place the pan in the freezer until the crust is frozen solid, at least 30 minutes. (If you plan to freeze it longer, wrap it in foil.)
Preheat the oven to 375 degrees.
Line the frozen tart shell with heavy-duty aluminum foil, and immediately place it in the oven. Bake it until lightly colored, about 20
Cool the shell on a rack for about 10 minutes, remove the foil, and bake it until golden, 5 to 10 minutes. Set it aside on a rack to cool
While the shell is baking, begin making the filling: Mix the sugar and cornstarch together in a nonaluminum saucepan, and whisk in the eggs
one at a time. Add the lemon juice and zest, and whisk until well blended. Heat over low heat, stirring constantly with a wooden spoon, until the
mixture is thick and translucent, about 10 minutes. Remove it from the heat and whisk in the butter until melted. Let it cool to room temperature, and
refrigerate it until chilled, about 1 hour.
To assemble the tart, whip the cream until it holds soft peaks, and gently fold it into the lemon custard. Spoon the filling into the cooled
tart shell, smooth the top, and refrigerate it until serving time.
Remove the outer ring from the pan, and slide the tart off the pan bottom and onto a serving platter. Garnish it with almonds and a dusting of powdered sugar, and serve.
- Rather than cut up the butter for the crust, you can freeze it whole and grate it into the flour using the large holes of a box grater.
- To remove the outer ring from the pan when a tart is finished, set the pan on a small can. The ring should fall away easily, but if it
doesn't, you'll have both hands to free it.
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