Lemon Almond Tart-Tarte Au Citron Et Aux Aman
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Lemon Almond Tart-Tarte Au Citron Et Aux Aman
  Lemon    Cakes    Almonds  
Last updated 6/12/2012 1:21:52 AM. Recipe ID 54256. Report a problem with this recipe.
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      Title: Lemon almond tart-tarte au citron et aux aman
 Categories: Cakes, Desserts, Fruits
      Yield: 8 Servings
      1 c  Unbleached all purpose
    1/4 c  Sliced almonds
      1 tb Sugar
    1/4 ts Salt
      7 tb Chilled unsalted butter,
           -cut into pieces
      1 tb Cold water
    1/2 ts Almond extract

      4    Large eggs
  1 1/4 c  Sugar
      6 tb Fresh lemon juice
      2 tb Grated lemon peel
      2 tb (1/4 stick) unsalted butter
    1/3 c  Sliced almonds
           Powdered sugar
  FOR CRUST:  Blend flour, almonds, sugar and salt in processor. Add
  butter and cut in, using on/off turns, until mixture resembles coarse
  meal. Combine water and extract in small bowl; pour over flour
  mixture and process jsut until moist clumps form.  Gather dough into
  ball; flatten into disk.  Press dough evenly over bottom and up sides
  of 9-inch-diameter tart pan with removable bottom. Freeze crust until
  firm, about 30 minutes. (Can be made 1 day ahead. Cover; keep frozen).
  FOR FILLING:  Combine eggs and 1 1/4 cups sugar in heavy medium
  saucepan; whisk to blend.  Mix in lemon juice and peel. Whisk over
  medium-high heat until mixture is thick and almost boils, about 5
  minutes. Remove from heat; whisk in butter. Transfer filling to bowl.
  Chill until cold, stirring occasionally, about 2 hours. (Can be made
  1 day ahead. Press plastic directly onto surface to keep skin from
  forming. Keep chilled.)
  Preheat oven to 400F.  Line crust with foil; fill with dried beans.
  Bake until sides are set, about 15 minutes. Remove foil and beans.
  Bake crust until golden, about 15 minutes. Cool completely. Reduce
  oven temperature to 350F.
  Spread filling in crust.  Sprinkle almonds over.  Bake until filling
  puffs slightly, begins to crack at edges and moves slightly in center
  when shaken, about 37 minutes. Cool completely on rack. Remove pan
  sides from tart. Sprinkle tart with powdered sugar and serve.

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Recipe ID 54256 (Apr 03, 2005)

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