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Considering these lemon almond tart recipes and need help...

javaandjazz Aug 9, 2010 02:08 PM

Going to make one of these lemon almond tarts for a birthday and was wondering in your experiences which one looks good to you all. If you have an tried and true recipes I would also appreciate if you posted them. Thanks!





  1. b
    Bethcooks Aug 9, 2010 06:28 PM

    I read all the recipes and I personally liked the last one because I think it would be the one with the strongest almond flavor. In the previous recipes lemon is the dominant flavor so I think it depends on whether you prefer to emphasize the lemon or almond. I don't know the marthamiller.wordpress website so I don't know if the recipes have been tested and are reliable???

    1. chowser Aug 9, 2010 06:49 PM

      I also like the last one best. I far prefer the almond taste of marzipan to almond extract. Second choice would the the group recipe one that relies only on almonds. I also prefer the flakier texture of the crust w/out the egg yolk.

      1. bushwickgirl Aug 10, 2010 01:36 AM

        Tritto on the last one, plus her tart making recipe/instructions are spot on (freezing the tart shell before baking, using powdered sugar instead of granulated) and the filling will be a nice rich creamy custard base with good lemon and almond flavor.

        3 Replies
        1. re: bushwickgirl
          javaandjazz Aug 18, 2010 01:29 PM

          I am going to make the last recipe(Martha Miller) and just noticed the amount of lemon juice is not called out for? I'm assuming it's 1/4 cup? Thanks!

          1. re: bushwickgirl
            javaandjazz Aug 18, 2010 01:39 PM

            Got it. It's 1/4 cup. I emailed Martha Miller and she just got back to me!

            1. re: javaandjazz
              bushwickgirl Aug 18, 2010 02:01 PM

              It looks like she also edited the recipe at the link? Nice of her to get back to you so quickly.

              This tart could be garnished with a few toasted sliced almonds around the edge and a little lemon zest, not grated but from a zester, if you have one of those tools. Usually the point of a garnish is to give the diners a hint of what flavors they're about to enjoy. The strawberries, while attractively presented, just don't fit, as you wrote.


          2. javaandjazz Aug 10, 2010 04:37 AM

            The last one is nice, I'm not going to put the berries on it. I think they would take away from the other flavors. It does look nice with the berries though but uit's all about the lemons and almond....not strawberries.

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