ISO recipe for a tart lemon tart with an almond crust
I am hoping to make a tart, with lemon filling---not too sweet and not runny, with the crust that incorporates ground almonds. I have lots of almonds, whole with skins on. Am hoping to toast them, grind them and then use them for a wonderful crust for the tart lemon filling.
Anyone have a great recipe to share? Thank's
I can't give you the almond crust recipe, but once you find one, I do have a great recipe for the filling. I've made this I-don't-know-how-many times and it's always great. So easy it hardly seems right. Two different recipes depending on how big your tart pan is:
For 9-inch tart:
1/2 cup lemon juice (about 2 large lemons)
1 cup granulated sugar
1/2 cup whipping cream
For 11-inch tart:
3/4 cup lemon juice (about 3 large lemons)
1-1/2 cups granulated sugar
3/4 cup whipping cream
Preheat the oven to 375o F. Line tart pan with pastry.
In a large bowl beat together the lemon juice, eggs and sugar for at least 1 minute. Slowly add cream and beat until combined. Pour into tart shell. Bake for 30 to 40 minutes, or until filling is just set in the centre when pan is jiggled. Remove from oven and let cool completely on a rack. Sprinkle with icing sugar before serving.
Hi there, I've made the lemon curd tartlets from Falling Cloudberries (tessa KIROS) and her tartlet pastry calls for a little ground almond. Recipe is all by weight as it's an english book.
70g softened butter, 30g sugar, 70g plain flour, 25g ground almonds. I think you could easily add an egg yolk to this mix to make the mixture less crumbly. to make it, you combine the butter and sugar till fluffy, then add dry ingredients plus a pinch of salt till it forms a dough. If using the egg yolk add a little more flour and gr almonds.
Chill the dough well as it's quite difficult to work with. It is delicious tho!
I made a variation on your tart crust recipe suggestion using only almond "flour", egg yolks, butter and a few teaspoons of sugar substitute for a diabetic family member. The egg yolks definitely helped it stick together. It was kind a little difficult to work with but it baked up nicely and was a big hit with everyone.
Thank you everyone, I made the lemon tart, using Nyleve filling and Kookiegoddess's crust, added more almonds less flour and egg yolk with less sugar. Turned out wonderful! Thank you for your responses and your assistance. Next time I will try colfaxBee's suggestion of all almond flour.