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Lemon Almond Tart Recipe

Lemon Almont Tart-white ruffled plate -wwwlizbushong.com

Lemon Almond Tart has ground almonds in the tart crust.  A lemony curd-like filling is baked in the nut infused tart, then garnished with fresh whipped cream and grated lemon zest.  A perfect dessert for Spring or anytime you want a light dessert. Easy to make too!

Lemon Almont Tart-white ruffled plate -wwwlizbushong.com
Lemon Almond tart on a white ruffled cake stand

Lemon Almond Tart- blue plate-www.lizbushong.com

How to Make a Lemon Almond Tart

First begin with making the almond crust.  Grind the almonds in a food processor with steel blade until finely ground.  Add flour, sugar and butter, process until crumbly.  Add egg and juice, process until dough forms a ball.  Wrap dough in plastic wrap, chill one hour.  Make sure you use a good quality real butter.

After chilling, roll out on floured surface to 1/4″ thickness. Dough will be soft, try not to add additional flour.  If it is too sticky return to refrigerator to chill another 15 minutes.

Lightly spray with cooking spray a 4″ round tart pan  with remove-able bottom.  Press dough into tart pan, pressing dough up the sides of the pan. Return the crust in refrigerator until ready to fill with filling.

Making the Filling:

Preheat oven to 325.  In large mixing bowl, combine sugar, flour and lemon juice.  Beat to combine. Add eggs, one at a time, beat after each addition until rich and creamy looking. Add melted butter and mix to blend.  Pour filling into Almond Crust shells.

Bake little tarts for 30-35 minutes or until filling is set.  Bake the tarts on a baking sheet lined with parchment paper in case of filling over flow.

Tip: Fill tart shell with filling 3/4 full.  Filling will not rise. It is more like a custard.

Remove from oven and allow to cool on a cooling rack. Chill until ready to serve.

How to Serve the Tart:

Right before serving, remove tart from mini pan and place on a dessert plate.  Dollop each tart with fresh whipped cream and fresh mint leaves. You can also grate lemon zest over the whipped cream.

Lemon Almond Tart Recipe

Ingredients:

1 unbaked almond crust recipe-chilled 1 hour*

1-1/4 cups granulated sugar

2 Tablespoons all purpose flour

1/3 cup lemon juice from concentrate

3 large eggs

½ cup butter, melted, no substitutes

1 teaspoon lemon zest, optional

Garnish:  lemon zest, mint or parsley leaf, assorted berries

Whipped Cream

1 cup chilled heavy whipping cream

4 tablespoons confectioner’s sugar

1 teaspoon vanilla or creme bouquet extract

Crust Recipe*

¼ cup slivered almonds

1 cup all purpose flour

¼ cup granulated sugar

½ cup butter, softened, no substitutes

1 egg

1 teaspoon lemon juice from concentrate

In food processor, process almonds until ground.  Add flour, sugar and butter, process until crumbly.  Add egg and juice, process until dough forms a ball.  Wrap dough in plastic wrap, chill one hour.

Instructions:

Press chilled pastry into lightly greased 4-4” tart pans with removable bottoms.  Set aside.

In large mixing bowl, combine sugar, flour and lemon juice.  Beat to combine.

Add eggs, one at a time, beat after each addition.

Add melted butter and mix to blend.  Pour into Almond Crust shells.

Bake at 325 for 30-35 minutes or until set.  Cool on wire rack.

Make Whipped Cream:

In medium mixing bowl whisk heavy cream until to soft peaks.  Add confectioners sugar and extract. Whip until cream is thick and creamy. Place in a disposable piping bag fitted with tip # 1M. Pipe whipped cream on top of cooled tarts.

To Serve:  Remove sides and bottom of tart pan place on pretty dessert plate. Garnish with fresh whipped cream and mint leaves.

Yield:  4-4-inch tarts 

Other Ideas You Might Like to Try:

How to make a Lemon Cream Pie- lizbushong.com

How to make a Lemon Meringue Pie- this was my great aunts recipe. Mattie Hartung this pie is sooo good.  Made from scratch deliciousness.

How to Make Lemon Meringue pie lizbushong.com

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