"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 05-03-2006, 01:06 PM   #1
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
T&T Lemon Almond Tart

I served this with raspberries and whipped cream. Very lemony and tasty! I got this out of the Ball Blue Book of preserving. The curd is also good on toast.

Lemon Almond Tart
Makes one 8 inch tart

Tart Shell
1/2 cup sliced almonds, lightly toasted
1 cup flour
1/2 cup unsalted butter
2 Tablespoons sugar
1 large egg yolk
1/2 teaspoon almond extract
1-2 Tablespoons water

Preheat oven to 375F. Place toasted almonds in food processor and pulse until almonds are finely ground. Add flour, butter and sugar. Pulse until it resembles a corse meal. Add yolk, and extract, pulse to combine. with the processor running, Add water a few drops at a time, until it is just enough to hold the dough together. Form the dough into a disk and refridgerate for an hour. Roll out dough to a 10 inch diameter. Transfer dough to 8 inch tart pan. Fit dough evenly in bottom and around the edges. Trim any overhang and refridgerate for 30 minutes. Line the shell with foil and fill with pie weights or dried beans. Bake for 20-30 minutes until lightly golden brown. Remove weights & foil. Cool.

Lemon Curd filling
6 large egg yolks
3/4 cup sugar
zest of one lemon
1 cup fresh lemon juice
1/2 cup cold unsalted butter, cut into Tablespoons

Press yolks through a sieve set over a heavy saucepan to make sure all the whites are gone. Add sugar, zest and juice. Whisk to combine. Cook over medium heat, stirring constantly. Make sure to stir down the sides of the saucepan, I like to use a silicone spatula. Cook until mixture coats the back of spoon about 20 minutes. Remove from heat and stir in butter, one Tablespoon at a time, until smooth. Transfer curd to a bowl and cover with plastic wrap, laying the plastic wrap on the surface of the curd to prevent a skin from forming. Chill until set, about an hour.

To assemble
After curd is chilled, pour into shell and spread evenly. Decorate with fresh berries and serve with whipped cream.

__________________

__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 05-03-2006, 01:38 PM   #2
Sous Chef
 
VickiQ's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 863
Cora- your recipes are always so inviting to make and when you have posted photos of them -they are beautiful as well!!!Thank you for sharing so many- "have to try" recipes!!!Love and energy, Vicki
__________________

__________________
VickiQ is offline   Reply With Quote
Old 05-03-2006, 01:53 PM   #3
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Thanks Cor so much for this recipe. I absolutely adore Lemon so I will be giving this one a try. Did you use a tin or glass tart pan when making this?
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 05-03-2006, 02:38 PM   #4
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
I used one with a removable bottom.
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 05-04-2006, 09:49 AM   #5
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Grazie mille Cora, thanks so much, the recipe looks fabulous just as I imagined!! Seems fairly simple to make too, I will get my hands on it the first chance I get!! (Maybe I will use the amaretto liqueur instead of the extract and water...) I will let you know how they turn out!!
__________________
urmaniac13 is offline   Reply With Quote
Old 05-09-2006, 05:49 AM   #6
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Cora, I made this yesterday and it was fabulous!! (Notice the past tense... it is all finished now )

I prepared the lemon curd in my double boiler, it takes a bit longer but it eliminated the worry of its burning and sticking to the pot, and the hassle of stirring constantly. I started with the curd and while it was cooking I prepared the dough, just checking and stirring the curd occasionally. I also made them into smaller tarts using muffin forms, produced 9 of them.

Cristiano was mad at me, he decided to take off his surplus 10kg and just started a little diet (nothing too severe, mainly cutting down on sugary beverages which he consumes a bit too much), and there, those rich yellow delights waiting for him...he couldn't resist and ate 3 of them for dessert!!

Thanks for yet another brilliant recipe idea, you are so talented!!
__________________
urmaniac13 is offline   Reply With Quote
Old 05-09-2006, 12:34 PM   #7
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
I'm so glad you liked it urmaniac! That was a great idea to make individual tarts. I like desserts that I can make ahead of time. When I made this I just poured the curd into the shell right before I served it.
__________________

__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:38 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.