Lemon and Almond Tart
Source of Recipe
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1 cup all-purpose flour
1/2 tsp salt
2 Tbsp sugar
2 oz almond paste (1/4 cup)
6 tsp chilled butter
1 egg yolk
2 med lemons
4 Tbsp butter
2 eggs
1/4 cup sour cream
3/4 cup sugar
2 Tbsp confectioners' sugar
Adjust the oven rack to low position and heat the oven to 350F.
Put the flour, salt, sugar and almond paste in the workbowl of a
food processor fitted with a metal blade, or into a medium bowl.
Pulse the mixture, or work it with your fingertips, until it
resembles coarse meal. Cut the butter into 1-inch pieces. Pulse,
or work, until the mixture again resembles coarse meal. Add the
egg yolk and pulse, or toss with a fork, until dough holds together
when pinched.
Press the dough evenly over the bottom and up the side of a 9-inch
tart pan with a removable bottom. (Can wrap the crust in the pan
and freeze for up to 2 days; defrost before baking.) Transfer the
tart pan to a baking sheet and bake until the crust is golden brown,
about 20 minutes.
Grate 2 teaspoons of lemon zest and squeeze 1/3 cup of lemon juice
into a medium bowl. Melt the butter and whisk it into the bowl
along with the eggs, sour cream and sugar. Pour the filling into
the pre-baked crust and return the pan to the oven, baking until
set, 12 to 15 minutes. Transfer the tart, in the pan, to a wire
rack and cool to room temperature. (Can cover and refrigerate
overnight.)
Dust lightly with confectioners' sugar and serve at room temperature.
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