Lemon tart with almonds (moore)

10 Servings

Ingredients

Quantity Ingredient
2 Eggs
1 cup Sugar
1 pinch Salt
1 cup Sifted flour
1 cup Butter
Dried beans; as pastry weights
2 Eggs
1 cup Sugar
Grated rind and juice of
1½ Lemons
1 cup Butter
1 cup Ground almonds
1 tablespoon Whole blanched almonds

Directions

SWEET SHORT PASTRY

FILLING

For the pastry, beat together the eggs, sugar and salt. Add flour in small amounts and mix well. Turn onto work surface and work in the cut-up butter with hands until absorbed. Roll into a ball and leave 1 hour in refrigerator.

Roll out on a lightly floured surface. Line a 12-inch tart pan with pastry.

Cut foil to cover bottom pastry and fill with beans to weight evenly for baking. Bake in a medium oven at 400 degrees for 15 minutes, until firm but not cooked. Let shell cool slightly.

For the filling, beat eggs and sugar until light and creamy. Mix in lemon rind and juice, then melted butter and ground almonds. Pour into partly cooked pastry shell, put whole almonds on top and finish tart in oven at 375 degrees for 30 minutes, or until golden.

Nutrition information per serving: 370 calories, 25 grams fat.

>From "A Taste of Provence," by Julian Moore (Pavilion Books, 1988).

>Recipes from "An evening in Provence," February 18, 1998, By ANN BURGER, Post and Courier Food Editor, 1998-Feb-18

>Edited by Pat Hanneman (Kitpath) 98mar Recipe by: A Taste of Provence, by Julian Moore Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998

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