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
¼ cup slivered almonds
1 cup all purpose flour
¼ cup granulated sugar
½ cup butter, softened, no substitutes
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.
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.
To Serve: Remove sides and bottom of tart pan,
Garnish cooled tarts with fresh whipped cream, fruit or mint leaves.
Yield: 4-4-inch tarts