Homemade Lemon Almond Tart.

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  • Course:
  • Cuisine
  • Prep time: minutes
  • Cook time: minutes
  • Total time: minutes

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

SERVES 8
  • 165g/5½oz/scant 1 cup whole blanched almonds
  • 90g/3½oz/½ cup sugar
  • 2 eggs
  • Grated rind and juice of 1½ lemons
  • 115g/4oz/½ cup butter, melted
  • Strips of lemon rind, for decorating
FOR THE CRUST
  • 190g/6½oz/1⅔ cups plain (all-purpose) flour
  • 15ml/1 tablespoon caster (superfine) sugar
  • 2.5ml/½ tsp salt
  • 2.5ml/½ tsp baking powder
  • 75g/3oz/6 tablespoon cold unsalted (sweet) butter, cut into pieces
  • 45-60ml/3-4 tablespoon whipping cream.

STEPS:

  1. For the crust, sift the flour, sugar, salt and baking powder into a bowl. Add the butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
  2. With a fork, stir in just enough cream to bind the dough.
  3. Gather into a ball and transfer to a lightly floured surface. Roll out the dough about 3mm/⅛in thick and carefully transfer to a 23cm/9in tart tin (pan). Trim and prick the base all over with a fork. Chill for at least 20 minutes.
  4. Preheat a baking sheet in a 200°C/400°F/Gas 6 oven.
  5. Line the tart shell with crumpled baking parchment and fill with dried beans. Bake for 12 minutes. Remove the paper and beans and continue baking until golden, 6-8 minutes more. Reduce the oven temperature to 180°C/350°F/Gas 4.
  6. Grind the almonds finely with 15ml/1 tablespoon of the sugar in a food processor, blender, or coffee grinder.
  7. Set a mixing bowl over a pan of hot water. Add the eggs and the remaining sugar, and beat with an electric mixer until the mixture is thick enough to leave a ribbon trail when the beaters are lifted.
  8. Stir in the lemon rind and juice, butter and ground almonds.
  9. Pour into the pastry case (pie shell). Bake until the filling is golden and set, 35 minutes. Decorate with lemon rind.