corazon
Executive Chef
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.
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.
(Maybe I will use the amaretto liqueur instead of the extract and water...) I will let you know how they turn out!!
