Lemon & almond tart
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Lemon & almond tart
  Lemon    Almonds    Tarts  
Last updated 6/12/2012 1:21:52 AM. Recipe ID 54247. Report a problem with this recipe.
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      Title: Lemon & almond tart
 Categories: Desserts
      Yield: 8 Servings
      1 c  All-purpose flour
    1/2 ts Salt
      2 tb Sugar
      2 oz Almond paste (1/4 cup)
      6 ts Chilled butter
      1    Egg yolk
           LEMON FILLING:
      2 md Lemons
      4 tb Butter
      2    Eggs
    1/4 c  Sour cream
    3/4 c  Sugar
      2 tb Confectioners' sugar
  PREPARATION AND COOKING:  For The Pastry, adjust the oven rack to low
  position and heat the oven to 350F. Put the flour, salt, sugar and
  almond paste in the workbowl of a food processor fitted with a metal
  blade, or into a medium bowl.  Pulse the mixture, or work it with
  your fingertips, until it resembles coarse meal. Cut the butter into
  1-inch pieces. Pulse, or work, until the mixture again resembles
  coarse meal. Add the egg yolk and pulse, or toss with a fork, until
  dough holds together when pinched.
  Press the dough evenly over the bottom and up the side of a 9-inch
  tart pan with a removable bottom.  (Can wrap the crust in the pan and
  freeze for up to 2 days; defrost before baking.) Transfer the tart
  pan to a baking sheet and bake until the crust is golden brown, about
       20    minutes.
  For The Filling, grate 2 teaspoons of lemon zest and squeeze 1/3 cup
  of lemon juice into a medium bowl. Melt the butter and whisk it into
  the bowl along with the eggs, sour cream and sugar. Pour the filling
  into the pre-baked crust and return the pan to the oven, baking until
  set, 12 to 15 minutes.  Transfer the tart, in the pan, to a wire rack
  and cool to room temperature.  (Can cover and refrigerate overnight.)
  SERVING:  Dust lightly with confectioners' sugar and serve at room
  Makes 8 servings.
  [COOKS; Jan/Feb 1989] Posted by Fred Peters.

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Recipe ID 54247 (Apr 03, 2005)

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