Lemon and almond tart

8 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
½ teaspoon Salt
2 tablespoons Sugar
2 ounces Almond paste (1/4 cup)
6 teaspoons Chilled butter
1 Egg yolk
2 mediums Lemons
4 tablespoons Butter
2 Eggs
¼ cup Sour cream
¾ cup Sugar
2 tablespoons Confectioners' sugar

Directions

LEMON FILLING:

ALMOND PASTRY:

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 ⅓ 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 temperature.

Makes 8 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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