Almond Fruit Tart With Lemon Cream
Fruit Lemon Almonds Tarts Creams
Last updated 6/12/2012 1:03:35 AM. Recipe ID 27609. Report a problem with this recipe.
Title: Almond fruit tart with lemon cream
Categories: Almonds, Desserts
Yield: 8 Servings
1 c Whole natural almonds
1 1/2 c Flour; PLUS
2 tb Flour
3 tb Sugar
1/2 c Cold butter; cut into
1 ts Almond extract
2 tb Ice water; approximately
3/4 c Whipping cream *
1/2 c Prepared lemon curd; at room
2 c Fresh fruit slices; and/or
1 tb Apple jelly; melted, opt
2 tb Sliced almonds; toasted *
Heat oven to 350 degrees. To make crust, place almonds in bowl of food
processor fitted with steel blade. Process until finely chopped. Add
flour and sugar; pulse to blend. Add butter and extract. Process
until thoroughly blended. Gradually add up to 2 tablespoons ice water
through feed tube, just until mixture comes together. Gather dough
into a ball and press evenly onto bottom and sides of 9- or 9
1/2-inch tart pan with removable bottom. Bake in center of oven about
25 minutes until set and lightly browned. Cool on rack. Meanwhile, in
bowl whip cream to form firm peaks. Measure lemon curd into small
bowl; whisk in about 1/2 cup of the cream to blend, then gently stir
lemon curd mixture into remaining cream just to blend thoroughly.
Remove side of tart pan. Spread lemon cream in tart shell. Decorate
with fruit. Brush fruit lightly with jelly. Refrigerate up to 8
hours. Garnish with sliced almonds just before serving.
* You can substitute 1 1/2 cups light or regular whipped topping for
the whipping cream, whipped
* To toast almonds, spread in an ungreased baking pan. Place in 350
degree oven and bake 5 to 10 minutes or until almonds are light
brown; stir once or twice to assure even browning. Note that almonds
will continue to brown slightly after removing from oven.
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